So I have my spaghetti sauce going, the way I always do (which I'm sure is a big part of the problem), I put a little EVOO in a saute pan, add my burger, sausage, start them browning, then onions, mushrooms, garlic, then dump some jar sauce in there (I know, I know
). What starts off as thick sauce is thinned by the still cooking meats, but I always thought you added flavor to the sauce by cooking the meat in it........
Is there a way to thicken it back up so it sticks to my pasta? It usually does OK the next day after sitting in the fridge (typically mixed in with the pasta in a container), but I'd like to improve it tonight, if that's possible..... or if there's a "trick" I need to hear for this.