"Losing 50 ml for the same price": Canadians call out Classico pasta sauce shrinkflation | Eat & Drink
dailyhive.com
Last year, Canadians called out Kraft Dinner for shrinkflation, with packs becoming 25 grams lighter. Now, Classico pasta sauce has shrunk.

I noticed this after my latest SaveOn order and was going to post pictures, but here’s a whole article about it.

Not only is the jar smaller, but they have added more water - aqua-flation!

  • setVeryLoud(true);@lemmy.caM
    2·
    1 hour ago

    Make your own, it’s not difficult, it just needs to cook for longer but tastes way better.

    My go-to:

    • 3 cloves garlic + full onion, finely chopped, into a pot to cook in butter, until translucent and slightly browned
    • 500g lean beef, until cooked
    • 1 can diced or crushed tomatoes (500g), add Italian spice, rosemary and a bit of salt (+ whatever spice you feel like), simmer for about 10 minutes
    • Grate some parmesan, add lots of spinach, simmer for about 40 minutes

    Serve on large pasta or spaghetti squash au gratin with lots of aged cheddar on top.

    Takes an hour, but it’s relatively low effort. Simmering is what takes the acidity out of tomatoes and makes it a sweet, meaty sauce.

    I’ve never typed it out until now, so feel free to point out anything I left out!

    Edit: spaghetti squash is cut in half, remove seeds, salt + pepper + olive oil the insides, stab the outside with a fork, face down on parchment paper, 400f for 40 minutes in the oven.

    When you scrape out the spaghetti squash with a fork, place it in a colander and squeeze the liquid out. This avoids your pasta meal from turning into a water soup.

    • i_dont_want_to@lemmy.blahaj.zone
      2·
      2 hours ago

      I like to add a little grated carrot or red wine to mine to balance the acid, but I tend to only cook mine for 20-30 minutes. I’ll try longer without these ingredients, you might be on to something here.

      • setVeryLoud(true);@lemmy.caM
        1·
        1 hour ago

        This sauce shouldn’t be acidic if you cook it for about an hour.

        But I could definitely try adding carrot, especially when paired with the spaghetti squash, probably adds some good sweetness!