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I do the chopmeat and sausage seperately, I find that the sausage takes longer that the chopmeat and I want the chopmeat just done from pink....it's easier to control the "doneness" seperately... When I made sauce from scratch the prep time was a lot longer, more mess.
I used to add a bit of sugar to the homemade sauce also, I like it a bit sweet...the Barilla has 6g sugar per serving...4th ingreedent.
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