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
Marinara (with or without meat) is absolutely worth it to make at home; anything out of the jar has almost no tomato flavor. So simple, olive oil, tomato sauce, and whatever seasoning you like that day.
(This is not a blognese recipe, just meat marinara)
I think OP is saying the butter-parmesan component puts the flavor somewhere between marinara and bolognese.
I’ve never bought a jar of pasta sauce or pizza sauce, and it somehow perplexes people. It’s like 3 times the price of making it at home, and all I need to do to make it at home is open a can of crushed tomatoes and usually stir in some spices that dont even need to be measured. If I want to get really fancy, I might simmer some garlic and tomato paste in olive oil first, but still, it’s all just one saucepan with no measured ingredients, and it’s done before your pasta is done cooking, anyway.