Much differences in pasta sauces?

[lewd]

I've always purchased Classico or some Select Garden jarred product. Even tried Paul Newmans. I tried a cheapo Primo canned one the other day, and was surprised that it wasn't too much different...and half the cost.

Slow night.

 

[papasmerf]

Nothing beats home made

 

[Gentle Ben]

The cheapos can be ok , but I will beef them up with mushroom, pepper, onion, garlic etc.

 

[Stradler]

I like Select Garden...I find the "cheapos" have more sodium.

 

[ig-88]

It's in there.

 

[babyfinsta]

after trying numerous brands, i've always gone back to good ole Ragu. i dont find any brands in the jar that great. rather just go to good italian restaurant.

 

[alexmst]

I just made pasta tonight with classico sauce ... Tomato and Basil mmmmm

I also use Classico brand Tomato and Basil sauce. I add garlic and an ounce or two of Sambuca.

 

[jbar]

Does Kraft Dinner count? Whatever you do, do not use chocolate milk to make it. Never again!!!

 

[a 1 player]

Nothing beats home made

I so agree!

 

[Cycleguy007]

I tend to start with the regular Ragu myself, but I don't stop there... hell no, that's when the fun begins! I'll fry up a pound of lean ground beef, diced onions, green peppers, mushrooms and then add ground sea salt, ground pepper corn, freshly pressed garlic, oregano, and Italian spice.... I'll add all this to the crock pot and let it simmer on low all day... then when I get home from work, boil up some multi grain pasta and we're good to go!

Deilicioso!

 

[Doctor Zoidburg]

The cheapos can be ok , but I will beef them up with mushroom, pepper, onion, garlic etc.

If you use a canned or bottled sausce, you can ad orregino, mushrooms, a table spoon of olive oil and your own lean chopped meat. Some people can not tell the differnece between my improved store sauce to home made.
If you want stir in some paramsan cheese into the sauce.

 

[svajd]

I never go for the sauces. I like it simple, so I just use a bit of plain strained tomato from a bottle. Add some tomato paste, oregano and a spoonful of olive oil at the very end. And not too much sauce, either, you don't want to hide the taste of the pasta (assuming you're using good-quality pasta). A bit of fresh-grated parmesan on top...

That's how they do it in Italy.

 

[papasmerf]

If you use a canned or bottled sausce, you can ad orregino, mushrooms, a table spoon of olive oil and your own lean chopped meat. Some people can not tell the differnece between my improved store sauce to home made.
If you want stir in some paramsan cheese into the sauce.

You can stand a fork up in my sauce. I would love to see a bottled sauce that holds up.

 

[lawyerman]

I make homemade sauce. There is way too much sodium in the canned and jar sauces. 1 cup of sauce is close to one day's intake of sodium for the day.

I think I'll pass.

My sauce is much better anyways.

 

[shakenbake]

I never go for the sauces. I like it simple, so I just use a bit of plain strained tomato from a bottle. Add some tomato paste, oregano and a spoonful of olive oil at the very end. And not too much sauce, either, you don't want to hide the taste of the pasta (assuming you're using good-quality pasta). A bit of fresh-grated parmesan on top...

That's how they do it in Italy.

Actually, you start with the oil, sautee an onion and a clove of garlic in it. Then, you add the tomatoes and simmer for about half an hour. Add sweet basil and oregano if you like. Tomato paste is optional. That is how you make a marinara sauce. Taught to me by my Nonna.

BTW, I hate how some canned sauces use sugar. EEEwwwww!

 

[svajd]

Actually, you start with the oil

I prefer adding the oil at the end because 1) it's healthier - it doesn't get fried 2) it adds more flavour.

But it is nice to start with some fried onions and garlic, I'll admit.

And sometimes, of course, a dash of cayenne is nice to make it arrabiata.

But yeah, that canned stuff loaded with sugar and all sorts of other crap is gross - strictly mangiacake.

 

[shakenbake]

I prefer adding the oil at the end because 1) it's healthier - it doesn't get fried 2) it adds more flavour.

But it is nice to start with some fried onions and garlic, I'll admit.

And sometimes, of course, a dash of cayenne is nice to make it arrabiata.

But yeah, that canned stuff loaded with sugar and all sorts of other crap is gross - strictly mangiacake.

I see your point, health-wise. But, it is such a small amount. Next batch, I wil try it your way.

 

[babyfinsta]

best is when u use a razor blade to shave garlic slices into the sauce. somehow its just that much more tasty!

 

[Sentry]

I bit of baking soda helps to neutralize some of the acid sauce.

 

[stinkynuts]

I tried some "home-made" recipes, but since you are already using canned/jar sauce, and just adding seasoning, meat, and vegetables, it has the same taste as any other supermarket pasta sauce.