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Post by nutsberryfarm 🏜 on Nov 3, 2020 19:46:26 GMT
i'm about a 2 hour person.
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Post by divtal on Nov 3, 2020 21:11:35 GMT
I almost always make a Bolognese sauce, which is closely related to Marinara, but takes ground meat. At least, I think that's the difference.
The actual work ... chopping, sauteing, adding to the pot, checking/stirring ... I would guess takes about 30 minutes. However, I leave the pot on a low simmer for no less than 3 hours. I was told, years ago, that a 3 hour simmer is the way to reduce the sharp acidity of any canned tomato product.
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Post by wickedkittiesmom on Nov 3, 2020 21:13:01 GMT
The amount of time it takes me to open a jar of Prego's Farmer's Market Classic Marinara Sauce.
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Post by nutsberryfarm 🏜 on Nov 4, 2020 9:14:24 GMT
The amount of time it takes me to open a jar of Prego's Farmer's Market Classic Marinara Sauce. 
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Post by nutsberryfarm 🏜 on Nov 4, 2020 9:14:58 GMT
I almost always make a Bolognese sauce, which is closely related to Marinara, but takes ground meat. At least, I think that's the difference. The actual work ... chopping, sauteing, adding to the pot, checking/stirring ... I would guess takes about 30 minutes. However, I leave the pot on a low simmer for no less than 3 hours. I was told, years ago, that a 3 hour simmer is the way to reduce the sharp acidity of any canned tomato product. nice! any tips for Bolognese sauce?
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Post by enigma72 on Nov 4, 2020 17:06:14 GMT
The amount of time it takes me to open a jar of Prego's Farmer's Market Classic Marinara Sauce. ^^ I have made marinara sauce from scratch, but the difference in taste is not worth the time to me. I'm not a great cook/chef. I'm a Mom cook. Get it done. lol so Prego is just fine for me. I do salute those of you who make your own
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Post by wickedkittiesmom on Nov 4, 2020 18:30:25 GMT
The Prego's Farmer's Market label is much better than the regular Prego, sometimes hard to find. They have 3 flavors, they have an Alfredo but I don't remember what the third flavor is.
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Post by NJtoTX on Nov 4, 2020 19:46:31 GMT
I don't make it, an only buy it on occasion. I don't know the differences between red sauces, but store-bought marinara seems basic and watery.
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Post by divtal on Nov 4, 2020 20:17:31 GMT
I almost always make a Bolognese sauce, which is closely related to Marinara, but takes ground meat. At least, I think that's the difference. The actual work ... chopping, sauteing, adding to the pot, checking/stirring ... I would guess takes about 30 minutes. However, I leave the pot on a low simmer for no less than 3 hours. I was told, years ago, that a 3 hour simmer is the way to reduce the sharp acidity of any canned tomato product. nice! any tips for Bolognese sauce? One thing that I do, that differs from almost every recipe I've read, or video that I've seen, directs browning the meat (for Bolognese), then calls for draining the fat. Don't do it. Fat is flavor. Let the fat form a "fond" in the pan, then let the water in the onion/carrots/celery/garlic loosen the fond into the mixture. Add a bit it broth, if you need it. Unless you have special nutritional restrictions, or are consuming gallons of it on a daily basis, it's not going to be lethal. Experiment with herbs that you particularly like. I like a lot of oregano, and thyme ... and a bit of rosemary. I also add sliced Crimini mushrooms.
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Post by GoodbyePorkPieHat on Nov 4, 2020 21:41:22 GMT
I haven't tried it yet, but Rao's gets high marks in the reviews I've read - and it's on sale this week for $6.99/32 oz. (usually $9.99, so a bit on the spendy side).
I usually make TJ's World Famous Spaghetti Sauce, somewhat comparable to a pizza with *everything*. However, I make it in HUGE batches (10+ quarts), and it takes me 2-3 days. A batch that's vacuum-sealed and frozen in 2-cup "bricks" lasts me at least a year though.
The Banza pasta is on sale too - $1.99/8 oz. package, so I'm going to pick up several. It has an excellent nutritional profile, even better than whole grain pasta, with a flavor very similar to "regular" pasta. No guilt! Keto-friendly for those who go that route.
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Post by nutsberryfarm 🏜 on Nov 24, 2020 3:41:13 GMT
took 4 hours for my baked ziti the other day.
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Post by llanwydd on Nov 24, 2020 14:15:21 GMT
I agree with the comments that it is usually too time consuming to be worthwhile. Too expensive as well. You have to buy a lot of tomatoes. However, if you grow your own tomatoes, it is probably well worth the effort.
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