Can I get some recipies for spagetti sauce please. I made it yesterday and we had it tonight for dinner and it just wasnt right. I dont know why but every so often this happens, after plating it up there is a ring of water on the outer part of the plate. I drain the noodles but Im thinking its the sauce its self.
And why is it other people's spagetti sauce is so much better than mine? I make mine with pureed tomatoes and I do add crushed tomatoes to it also along with italian seasonings and let it simmer on low for about 3-4 hours and always let it sit over night in the fridge. Any suggestions, Ill take them all