a) use a crock pot if you want all day flavour... if not- saute in some water (or tomato juice- if you like chunks in your sauce, use diced tomatoes and use the liquid to sautee, then add the tomatoes to the sauce) all the solid stuff to cook it well with the spices- chicken/turkey, mushrooms, etc.. onion..
then add the tomatoes and let simmer for a few minutes- it normally takes me no longer to make sauce then to cook the noodles and I always get compliments...
MOST jarred sauces have HFCS or dairy in some form in them.. I've been buying without on occasion but they are way high in fat content compared to homemade...
another suggestion- if you can handle the plain noodles ok and tomatoes aren't a trigger, just eat less sauce on your pasta.. most americans drench their pasta, but you don't really need to!
-------------------- Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
Posts
I make my own sauces.. but a few tips to speed up the process..
