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Started By
Message
What is everybody's go to jar spaghetti sauce?
Posted on 2/9/18 at 6:31 pm
Posted on 2/9/18 at 6:31 pm
I was using Classico but Rouse's had Newman's on sale. I like Newman's it is smooth and not acidic like some are.
37
Posted on 2/9/18 at 6:36 pm to Athis
We use Newman’s. I think the Sockarooni is first choice
Posted on 2/9/18 at 6:36 pm to Athis
anything in a jar is crap, may as well open a can of raviolio's
Posted on 2/9/18 at 6:42 pm to keakar
If I want a little spaghetti and sauce I ain't going to cook from scratch. If I am to do a pot of spaghetti and meatballs then I will make it from scratch.
Posted on 2/9/18 at 6:52 pm to Athis
Classico is solid.
I will get Monjunis when I can find it.
I will get Monjunis when I can find it.
Posted on 2/9/18 at 7:04 pm to Athis
Before I started making my own, Sal & Judy's was my favorite.
Posted on 2/9/18 at 7:07 pm to keakar
quote:
anything in a jar is crap, may as well open a can of raviolio's
Jeez. There are lots of jarred sauces that are good. They have their place.
Posted on 2/9/18 at 7:08 pm to Athis
Monjuni's
Posted on 2/9/18 at 7:11 pm to Athis
Not jarred but there’s an Italian deli near me that sells their sauce. Whenever I don’t have time to make my own I’ll grab that.
Posted on 2/9/18 at 7:22 pm to AbitaFan08
Browned meat with a jar of prego original and two small cans of hunts tomato sauce with oregano and basil is the bees knees.
Posted on 2/9/18 at 7:28 pm to Athis
Rao's Arrabbiata sauce.
Posted on 2/9/18 at 7:31 pm to Athis
I usually use one jar of Classico's roasted garlic and one jar of their sun dried tomato mixed together.
I like to use the jarred stuff for a quick midweek meal. Basically, start with some browned meat and the jarred stuff, then add more seasoning to taste and then wine/broth as needed to loosen it enough to simmer and cook rigatoni directly in the sauce without going too watery.
I like to use the jarred stuff for a quick midweek meal. Basically, start with some browned meat and the jarred stuff, then add more seasoning to taste and then wine/broth as needed to loosen it enough to simmer and cook rigatoni directly in the sauce without going too watery.
This post was edited on 2/9/18 at 7:37 pm
Posted on 2/9/18 at 7:33 pm to Athis
quote:
Classico
Best jar sauce out there.
Posted on 2/9/18 at 7:33 pm to Athis
Bertolli olive oil and garlic.
Posted on 2/9/18 at 7:35 pm to Athis
Good and a good price
Posted on 2/9/18 at 7:42 pm to Athis
Newman’s sauces are great. Sockarooni or whatever it is is usually what we buy.
And it’s kind of pricey for jar sauce ($8) but Rao’s is good too and has no added sugar.
And it’s kind of pricey for jar sauce ($8) but Rao’s is good too and has no added sugar.
Posted on 2/9/18 at 8:01 pm to Athis
If I use jarred I agree, sockarooni from Newman's isn't terrible. I just try to look for some sauce that has tomatoes as the first ingredient and not tomato puree... that being said, I have started using this process when making weeknight pasta... I have a few cans of San marzano sauce and olive oil simmering garlic and a can of tomatoes at the end works well, tastes great and doesn't take any longer than heating up a jar of sauce. youtube link
Posted on 2/9/18 at 8:03 pm to Athis
Cajun power
Posted on 2/9/18 at 9:15 pm to Uncle JackD
quote:
Cajun power
Came here to post this. Needs nothing. Just add the protein of choice.
Posted on 2/9/18 at 9:15 pm to Athis
RAO'S
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