this post was submitted on 25 Dec 2023
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For me, crepes ain't worth the stress to make fresh. Just buy a little pack from store and focus on filling is my go to.

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[–] [email protected] 4 points 1 year ago (4 children)

Italian scratching his head here. I can think of only one particular type of ragu that takes a few hours to make properly and is obviously not what's being discussed here due to jars, doctoring sweating and general confusion.

Mate putting together a tomato sauce from scratch for some spaghetti shouldn't take longer than the time it takes to the water to boil plus the 9 or so minutes that it takes to cook the pasta you are overthinking it

[–] [email protected] 4 points 1 year ago* (last edited 1 year ago)

Pretty sure they’re talking about the brand Ragu, which is some of the cheapest jarred spaghetti sauce you can get in the US.

That said, toss me one of those easy tasty sauce recipes?

[–] [email protected] 2 points 1 year ago

Yeah, I'm talking about the brand ragu.

Also, it seems that my family recipe is more involved than the norm lol

[–] [email protected] 1 points 1 year ago

My sauces take a few hours to make, but they’re insanely good.

I made ragu for the first time about a year ago, and it was outstanding. I gotta make some more of that.

[–] [email protected] 1 points 1 year ago

I'm American, and do use jarred sauce if I have it, but more often what I have is tomato paste, a half bottle of wine hanging out in the refrigerator and some garlic or olive oil and butter. Anchovies. Usually have canned peeled tomatoes too, but those do have to cook awhile to taste good.

I guess I don't set out to replicate jarred sauce, generally speaking, but can quickly dress pasta for supper with something good.