Some of you will be glad to know that I am down to my last jar of Ragu in the pantry So, yesterday in the store I perused the "tomato stuff" aisle and started tossing cans in my cart. I picked up a couple small cans of tomato paste and some 28 oz cans of tomato sauce, purree and crushed tomatoes. I know what crushed, whole, diced... I know what that stuff is, I'm not sure what the difference between purree and sauce is. This is where you come in
Typically, like I've mentioned in other posts, I get my meats, onions and stuff going and add jar sauce to the mixture. I obviously cannot do that anymore if I want to have plain sauce left over for the fridge, to use on frozen raviolis, scrambled eggs and such. I don't know if I need to make my sauce separate now, or same as usual and strain some plain sauce out of the meat mixture for other uses..... This is where you come in
So without taking hours and hours to make spaghetti sauce, otherwise I would probably go back to the jar sauces, can someone give me a little primer to get me going in the right direction? Whether or not I need to make the sauce separate now from my burger and sausages in order to have plain sauce for later? Did I pick up the right products? It was hard to find plain stuff, as I was in Wally World and they must have gotten a good buy on the products with crushed/roasted garlic in it, but I figured I could add my own garlic. Unless I hear different.
Looking for any and all input and really looking forward to making my own homemade sauce. Thanks!
Typically, like I've mentioned in other posts, I get my meats, onions and stuff going and add jar sauce to the mixture. I obviously cannot do that anymore if I want to have plain sauce left over for the fridge, to use on frozen raviolis, scrambled eggs and such. I don't know if I need to make my sauce separate now, or same as usual and strain some plain sauce out of the meat mixture for other uses..... This is where you come in
So without taking hours and hours to make spaghetti sauce, otherwise I would probably go back to the jar sauces, can someone give me a little primer to get me going in the right direction? Whether or not I need to make the sauce separate now from my burger and sausages in order to have plain sauce for later? Did I pick up the right products? It was hard to find plain stuff, as I was in Wally World and they must have gotten a good buy on the products with crushed/roasted garlic in it, but I figured I could add my own garlic. Unless I hear different.
Looking for any and all input and really looking forward to making my own homemade sauce. Thanks!