I believe many of us have made a tomato-based meat sauce at one time or another....usually with help from our favourite brand of bottled tomato/pasta sauce. Of course, there are those who don't believe in bottled sauces and would painstakingly make it from scratch with fresh tomatoes (refer to a Malaysianised recipe here if you're interested)...and that's fine too....whatever rocks your boat! Well, I suppose there's nothing better than one that's freshly made, right?
I meant to cook this sooner but it was conveniently forgotten in the back of my pantry cupboard.....until recently! :O When I took it out, I realised it was past its expiry date. Adoi, sayang-lah if I have to throw Jamie Oliver's product away! >_< Then I remembered a blogger-friend who was always dicing with danger by cooking and consuming expired goods. She says some foodstuff are still good to go even after expiry. Taking that into consideration, I googled and read somewhere that tomato-based pasta sauces can stay fresh 3 - 5 months past its expiry (because of the acidity) if the bottle is unopened (some even say it's good for 1 - 2 years but I won't go so far-lah).
easiest meat sauce you'll ever make, I don't know what can be easier or faster than that! ^.^ P/S: One day I hope to (have the will to) make it from scratch (perhaps when I'm inspired to cook it for a party and want to impress my guests that the pasta sauce is homemade...kekeke) but the allure of its simplicity coming out from a jar isn't something I'm ready to give up for now! :D