luvspring
Assistant Cook
We serve monthly luncheons at our day program. Pasta is the most popular, however, sometimes the tomato sauce separates when being served. The one thing I am certain of is that the pasta is well drained. We usually start with canned tomatoes, tomato paste, garlic, onion, peppers,oregano, and ground beef ands season as needed. We take turns cooking and each person has a different way to season so we DO get a variety of results. Most are good except for the the puzzler. Why is our sauce sometimes watery when served, and what do we do to fix the problem?