Ragu Pasta Sauce not as thick as before?

[lmcconne]

I know it would be trouble since using a jar is a quick use item, but you could try dumping the contents into a saucepan and cooking over low-medium heat to a slow boil to reduce or thicken the sauce. Just be careful to stir at least some so it does not scorch.

On taking out the chunks, just a few spins in a food processor will take care of that.

[ari'smom]

We buy Francesco Rinaldi. It is brand started by the guy who used to own Ragu but sold it to whatever company Ragu is owned by. We use it for everything from plain pasta to parmagiana to lasagna. I'm italian and know how to make a decent sauce from scratch, but I don't even bother with it as this tastes just as good, and is so much easier lol.

I don't know if it's a regional brand or not, though, you would have to check. And it's definitely not one of those super high end price brands since they don't do much (if any) advertising.

[ari'smom]

Oh, and it is super thick. When I am doing spaghetti and meatballs, I cook my meatballs first, then I cook them in the sauce on low for a half hour or so to get the flavors all melded together and to tenderize the meatballs a bit. I generally have to add a little water when I start out, otherwise the sauce becomes too thick as it cooks down. Good stuff.

[CLN123]

I bought some Francesco Rinaldi today. I also bought a small can of tomato paste for the last jar of my watery Ragu.