When making real Ragu, what really is the specific difference between
using tomatoes (so, for say 1kg of meat, a big pile of tomatoes, chopped and cooked-in for many hours as the last step)
using Passata (so, for say 1kg of meat, a few cups of Passata, cooked-in for many hours as the last step)
What really is the specific actual difference in outcome or perhaps in procedure?
Is Passata really just for convenience? That is to say: if the "inventors" (so to speak) of Ragu simply had lots of fresh San Marzano tomatoes on hand, they would simply use the fresh tomatoes and say "naturally, that's better than Passata". Or is there actually some difference?