Recent content by portlandsonics

Some good thoughts here. As GotGarlic mentioned my aim here is to thicken ready to go glass jar sauce (i.e. Rao, Ragu, Classico, etc). Other times I do make it more from scratch (canned san marzano), so some of those tips will certainly help.

I think the tomato paste and starchy water are solid suggestions. I'm going to certainly trial and error with those.

I'm curious for any tips to thicken up your typical glass jar pasta/marinara sauce (Rao's, Classico, etc.). Would corn starch do the trick without changing the flavor too much? Mine always comes out too thin and would like to thicken it up more. I appreciate any cooking tips in this regard.

I plan to just put them in the sauce for a just little after they are fully cooked.

Thanks will give it a try.

For 1.5 pounds of rolled italian meatballs what oven temp. and oven time would you generally use? I know oven temps. vary but still curious on this one. I roll my meatballs about a medium size as well. Thanks for any guidance.