I don’t know if my Italian sauce is even remotely authentic (I’m not Italian), but it is hard to clean up. One of the ingredients is parmesan cheese, so it coats anything it touches with sticky residue. I haven’t, however, been able to top it with a store-bought sauce.
We have a flat glass stovetop. It’s a nightmare and a $5 bottle of cleaner to work on it. I finally tiled the wall around the range so that the paint wasn’t stained by the sauce.
I’m Italian and my family owned a well known Italian restaurant with famous sauce. I have found that Mario Batalli’s marinara is delicious!!
I completely feel your pain, FRiend. It is like napalm: It just sticks and sticks; I try to add it at the very last second if possible. Where not possible, I just gotta let the pot soak for a day.
It makes me wonder how the Italians did it back in the old days. I bet they had big ol' Popeye forearms from the scrubbing.