Some days you’re just too tired to come up with a good recipe and a greasy take-out is not ideal; or let’s say you’re due for a grocery shopping spree but you’re starving; perhaps guests are coming over and you’re unprepared.
Whichever the case, having one of these sauces in your cupboard is a (delicious and) great idea.
The fantastic thing about this ragu is that it tastes like it was simmering for hours, the proper way. And there it is, mixed in with your pasta and smelling of your grandmother’s kitchen. I served mine with a Maltese peppered Gbejna (cheeselet).
Get your sauce here and use about 2 tablespoons per portion, add a sprinkle of freshly ground pepper and serve piping hot. Make the cats go crazy.
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