As someone who frequently makes sauce from scratch, a hunk of ground beef or Italian sausage and a jar of Rao’s will absolutely get the job done on a busy weeknight when I can’t be bothered with chopping up a bunch of veggies. Plain passata and your own stuff is not “a million times better”.
As someone who frequently makes sauce from scratch, a hunk of ground beef or Italian sausage and a jar of Rao’s will absolutely get the job done on a busy weeknight when I can’t be bothered with chopping up a bunch of veggies. Plain passata and your own stuff is not “a million times better”.
It’s literally only better if you have skill and, imo, time. You can’t make a good tomato sauce in like 10min from scratch, fight me
Right, it takes most home cooks ten minutes just to mince the garlic and dice an onion, carrot, and celery for mirepoix