It’s like a simplified bolognese, but it takes less time and uses cheaper ingredients. Works well for weekdays. It was very hard to resist having a second serving
Recipe: https://www.epimel.es/recipes/chef-boyardees-spaghetti-fra-1930-tallet
It’s like a simplified bolognese, but it takes less time and uses cheaper ingredients. Works well for weekdays. It was very hard to resist having a second serving
Recipe: https://www.epimel.es/recipes/chef-boyardees-spaghetti-fra-1930-tallet
I realize there’s a good chance you already do something similar, but I’ve been cutting back on my own sodium intake and I like pasta. Instead of pasta sauce jars I’ve been throwing a couple cans of diced tomatoes (usually reduced salt petite diced) and a 6oz can of tomato paste into my ground meat then adding spices for flavor while it heats up. It’s really good!
I do similar but also add mushrooms and onions too.
If you have something that works for you, ignore me, but personally, I don’t like cans of diced tomatoes. Diced tomato typically has calcium chloride added. Without getting into the nerdy detail, the calcium prevents the tomato from breaking down. You dont want to open a can of diced tomato and find that it’s all turned into sauce.
When you do want sauce, you do want the tomato to break down, so any tomato product with added calcium hinders that. I like to buy cans of crushed tomatoes because that’s basically the same thing as diced but without the added calcium.
I was not aware of calcium chloride or its effect on canned tomatoes. I started getting petite diced tomatoes because they do break down better due to being smaller. I’ll give crushed tomatoes a try the next time I stock up!
I’ve thought of this because I find the jarred stuff very sweet.
Normally buy basic sauce and add spice, onions, and garlic at home. I’m halfway there.
Yeah, I make my own red sauce base with a #10 can of tomatoes (no sodium added), garlic, and a couple anchovies. Great base for a ton of recipes.