yummers
I made lasagne the other day. It was all jar sauces but omg it was good.
( spangolin - the odds are good but the goods are odd, Mon 31 Jan 2011, 15:41, archived)

the boy prefers jar sauces to my sweat-blood-and-tears version.
it makes me give up cooking really.
( sleepybinky, Mon 31 Jan 2011, 15:50, archived)

same here
my homemade sauces aren't thick enough. I'm not sure how to get them properly thick.
( spangolin - the odds are good but the goods are odd, Mon 31 Jan 2011, 15:54, archived)

i think he just likes the em ess gees.

( sleepybinky, Mon 31 Jan 2011, 15:56, archived)

There are a few thickeners you can use, but I find the best one is to keep it on the hob for longer so the liquid evaporates... which also intensifies the flavours.
God, that sounds poncy, but reducing works well for me.
( G/PP 💩💩💩💩💩&#128, Mon 31 Jan 2011, 16:01, archived)

mix some cornflour with a little water. add to sauce.
thicks!
( janet aylia y'all motherfuckers need jesus, Mon 31 Jan 2011, 16:03, archived)

^ This
With added not too much cornflour or it will go as thick as wallpaper paste.
( Spider Fucking Riviera got stiches for a knife wound for the first time, Mon 31 Jan 2011, 16:09, archived)

Arrowroot is good for thickening oriental dishes too
I have no idea what it looks like, I just read it somewhere.
( Frisbee TeaBoy, Mon 31 Jan 2011, 16:20, archived)

Cornflour to thicken and turn the sauce milky in colour.
Arrowroot to thicken and keep the sauce clear.
( Spider Fucking Riviera got stiches for a knife wound for the first time, Mon 31 Jan 2011, 16:23, archived)

And you've got to add the water to the cornflour, not the other way round
or else it'd be lumpy on the top. I think
( Frisbee TeaBoy, Mon 31 Jan 2011, 16:31, archived)

thank you all
:)
( spangolin - the odds are good but the goods are odd, Mon 31 Jan 2011, 16:39, archived)

buy a jar.

( sleepybinky, Mon 31 Jan 2011, 16:48, archived)

I quite like those jar sauces, the orangy coloured one, mascaponie, is really good.
I haven't done a big batch of pasta sauce in a few months now....I think I'll nip by the shops on the way home tonight and get some. I do a "Fuck it, bung it in" sauce with a bit of chilli, red wine and roasted red peppers; which is wicked for using as a pizza base or pasta bake or anything along those lines.

I never bother with lasagne because I love the crispy bits of pasta that poke out the top and you don't get much of that with lasagnia. Also, I find you get a better ratio of sauce/pasta/veg/meat in a pasta bake; on the average fork... but it's pretty much the same thing, as a generic pasta bake, just it's mixed up differently.
( G/PP 💩💩💩💩💩&#128, Mon 31 Jan 2011, 15:51, archived)