Quote:
Originally Posted by 99 pewtercoupe
OK, so my cooking skills extend as far as being able to boil water and throw pasta in and then heat up some jar sauce (Ragu normally)
What suggestions would you make for doctoring up the jar sauce?
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I add a bit of garlic, black pepper, perhaps a pat of butter and let it simmer for as long as possible before use. The main thing about jarred sauce is they cannot take the time to simmer the stuff until all the flavors meld, soften and get truly happy with each other.