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My mom's Tuesday spaghetti used to take 2 hours, now I do it in 25 minutes
When I was a kid in the 90s, my mom made spaghetti sauce on Tuesdays and it simmered on the stove from 3pm until dinner. The kitchen smelled like garlic and oregano the whole time, and she stirred it every so often while helping with homework. Last week I made the same dinner after getting home at 6:15, and we sat down to eat at 6:40. The difference is the jarred sauce she would not touch back then actually tastes pretty good now, and I brown the meat and let it hang out in there for 15 minutes on low. Has anyone else noticed you can get away with way less simmering if you pick the right jar, or is my family just used to it now?
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