I alluded to this in my most recent post on brand loyalty: the great spaghetti sauce change up of 2024 and the “kerfuffle that caused” in our house.
First of all, we’re not Italian. So when I write about “spaghetti sauce” I need to be exceptionally clear that we are basically talking about the red bolognese-ish sauce that we concoct on our stove top and pour over top of spaghetti pasta noodles boiled from a box. It is a Canadian-slash-North-American bastardization of traditional Italian pastas prepared out of raw convenience, and as I wrote in my previous post, a lot of brand habit and loyalty.
Second, I’ve tasted great pasta sauces. We have been to Italy and I have eaten cacio e pepe and ragù alla bolognese, both on the narrow street cafes of Rome, and I know—I know—that what we make at home is not even a knock off, but rather a work night meal distant cousin-by-marriage thrice removed alternate version of these dishes.
What we are very poorly copying is a kind of bolognese sauce, probably better known in Italian as a ragù alla bolognese or more simply something like a ragù bolognese.
The difference is that for fifteen or so years our version involved a little powdered spice pack that got mixed into some browned ground beef with a can of tomato paste and a couple cups of tap water and rehydrated into a chemical after-tasting red sauce that took about fifteen minutes from fridge to table and was “good enough” to make it through the meal rush on average once per week.
But then we went to Italy, as I mentioned, and I had some time on my hands over the winter and I started thinking to myself that I probably could use some of that time on my hands to come up with a better version of our weekly sauce hack that (a) was just as simple and cost effective to prepare, (b) didn’t come from a spice envelope via the grocery store and (c) sure, still wasn’t an Italian sauce but probably tasted a bit closer—maybe a first cousin, only once removed kinda thing.
So. This is my new recipe.
bardo’s sausage ragu
400 grams of spicy Italian sausage meat
1 onion
2 cloves of garlic
1 large can of tomato sauce
1 small can of tomato paste
2 solid glugs of olive oil
Brown the sausage meat. I like to break it into hearty chunks, but you can crumble it, too. Either, or. Add the onion and garlic to soften. Add the tomato paste and sauce as well as the olive oil, and simmer it all for a while. Serve over pasta.
In that previous post I wrote about the habits connected to this thing I was thinking of as brand loyalty. We were stuck in this rut of bad spaghetti sauce from a powder for years simply because there was a lot of cognitive load to go from that weekly routine and the ingredient list we had memorized over to this updated version. I started cooking this new version, and yet the groceries would appear after a shopping trip with the ingredients for the old version. I would make a trip to the store to buy the stuff for the new version and then the wrong one would get made, or a broken version of the new one would get made (missing an ingredient or two) and then feelings would be hurt on both sides because “we knew the old one” and “you’re complicating things” and “but this version is nicer” and “yeah, it’s good but you need to update the shopping list so we buy the right stuff.” It was a kerfuffle.
Six months later we’re pretty locked in on the new updated recipe, but seriously—it took some leaping and jumping and planning to break the old habit—to break the loyalty to the old, easy way.
And that is what I was getting at in my last post: walking into a grocery store and trying to unravel the list you might have built into your brain about how to make simple daily meals for yourself and/or your family is not as simple as picking up a new brand of ketchup or a new cut of meat or a different vegetable you’re not used to cooking with. It’s an extra step. And that’s a challenge when you shop while traveling, or just checking out a new food market—hopefully you’re the kind of person who is willing to step up to that kind of challenge.
