this post was submitted on 22 Nov 2024
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As someone who frequently makes sauce from scratch, a hunk of ground beef or Italian sausage and a jar of Rao's will absolutely get the job done on a busy weeknight when I can't be bothered with chopping up a bunch of veggies. Plain passata and your own stuff is not "a million times better".
It's literally only better if you have skill and, imo, time. You can't make a good tomato sauce in like 10min from scratch, fight me
Right, it takes most home cooks ten minutes just to mince the garlic and dice an onion, carrot, and celery for mirepoix
what pasta sauce are you making? that's overkill man.
all you need is
buy pre cut frozen onions and pre minced garlic. this is how we italian-Canadians make pasta sauce from home overseas
Good quality jarred sauce is basically just the passata, onions, and garlic already prepared. Starting from those individual ingredients isn't going to somehow be a million times better than just starting with the jar.
I find premade sauce like that with the onions and garlic in there do not taste as good as minced garlic and chopped onions.