Sausage is also good to add.
oops sorry...I got carried away.. with a "flirt alert' in another topic room...SORRY! (in good fun, okay?)
there is a Valentine's mood sweeping into the forums' topics...did you see it hinting at the edges ...but don't keep it to yourself... :highfive: :valentine:
Thanks for taking this in the spirit intended1 Barbara :stir: :candyheart:
My Italian mother would turn over in her grave if she thought anyone would mention using Ragu (or Prago or any other prepared sauce in a can or jar) as a substitute for properly made sauce from scratch. In fact she would be sick just hearing that someone used those products for any reason.
Interestingly enough, I am no great fan of pasta and sauces, just had far too much of that growing up. As a kid, it was my job to start the sauce when I got home from school. First had to brown the meat, always a couple of pork chops, a couple of good Italian sausages and a couple of lamb chops or ribs. Mom always used pure lard, not the rendered stuff, but chunks cut off from the pig by the butcher yo brown the meat. There were always a couple of garlic cloves added to the meat as it browned. Then I had to add the crushed tomatoes, tomato paste and water, leaving that on low heat until Mom got home.
Despite all that practice, when I make sauce today, I have to extra careful not to burn the sauce as it simmers.