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Posted on 7/26/22 at 9:06 am to SaintlyTiger88
Raos has made making spaghetti sauce obsolete
Posted on 7/26/22 at 9:07 am to LSU Jonno
quote:
Not trying to be a dick, but I'm pretty surprised people posting on a food board would admit to using pre-made jarred spaghetti sauce.
Because for $6 I can pop open a can of Raos and its GOAT pasta sauce.
Posted on 7/26/22 at 10:01 am to nateslu1
quote:
I feel the same. Homemade sauce is so easy to make and you can make it to your own taste. I know that it's a time saver when you're in a rush but I don't think most people realize how easy it is to put a good sauce together.
I am totally fine with jarred sauce, and we've actually been using it a good bit the past year or two.
But I will say.. I made a massive batch of homemade meat sauce last week and I guess because I haven't made it from scratch in so long, it was the most enjoyable plate of spaghetti I've ever eaten. There's definitely something to be said from a scratch sauce that's been simmering all day.
For the jarred sauce, I like Rao's or Michael's of Brooklyn. The former goes on sale more often at my store.
This post was edited on 7/26/22 at 10:03 am
Posted on 7/26/22 at 10:44 am to LSU Jonno
quote:
Not trying to be a dick, but I'm pretty surprised people posting on a food board would admit to using pre-made jarred spaghetti sauce.
You're being a dick. Everybody needs fast meals sometimes.
Posted on 7/26/22 at 11:40 am to LSU Jonno
quote:Turns out, jarred spaghetti sauce is food.
I'm pretty surprised people posting on a food board would admit to using pre-made jarred spaghetti sauce.
Posted on 7/26/22 at 12:13 pm to SaintlyTiger88
Michael’s of Brooklyn Home Gravy, great taste and very low sugar.
This post was edited on 7/26/22 at 12:14 pm
Posted on 7/26/22 at 1:45 pm to SaintlyTiger88
Cajun Power. if you haven't tried it, you need to asap
Posted on 7/27/22 at 12:11 pm to SaintlyTiger88
i think uncle vinnys is the best then cajun power. Sal & judys would be my third followed by Raos.
my mother in law and wife complain about the cajun power being too spicy. I wanna try the pit boss version.
i try and support the louisiana brands if they are as good and uncle vinnys and cajun power and sal & judys are all better than Raos.
i personally prefer more of a sicilian type sauce that is sweet and spicy.
my mother in law and wife complain about the cajun power being too spicy. I wanna try the pit boss version.
i try and support the louisiana brands if they are as good and uncle vinnys and cajun power and sal & judys are all better than Raos.
i personally prefer more of a sicilian type sauce that is sweet and spicy.
Posted on 7/27/22 at 1:14 pm to LSUlefty
quote:
Not trying to be a dick, but I'm pretty surprised people posting on a food board would admit to using pre-made jarred spaghetti sauce. ?
Freaking this. This is the Food Board. Make your own.
I'm pretty good when it comes to cooking. However, when it comes to a good spaghetti sauce/red gravy (from scratch) I always come up short.
I usually take a jar of store bought sauce (Ragu, Prego, etc.) and doctor the shite out of it. Add a little bit of this, a little bit of that, a lot of some other shite...whatever. Always comes out great and has that "it" factor to it. Whenever I start with just crushed tomatoes and tomato sauce etc., I never quite get it right. Pisses me off.
Posted on 7/27/22 at 1:23 pm to LuckySo-n-So
quote:I just started doing mine this year, and I am old. My whole family loves it. Learned it all either here or from links from this board. I find it easy and comes out better than jar every time.
I'm pretty good when it comes to cooking. However, when it comes to a good spaghetti sauce/red gravy (from scratch) I always come up short.
-Onions and sweet peppers cooked down in a bit of olive oil
-Tomato paste toasted(not sure of term here) for a bit in center of pan and flipped
-One large can of crushed tomatoes
-One regular can of tomato sauce
-teaspoon sugar
The rest seems to be optional, but I add lots of basil, some garlic and then season to taste.
Posted on 7/27/22 at 3:49 pm to LuckySo-n-So
if you want a great dark red sauce you have to fry the paste and deglaze mutiple times almost making a roux, using veggies, red wine and ice cold beef broth to deglaze. More times you deglaze the better.
Want it to be really good.....once you add the crushed tomatoes to the red roux above, let it simmer and then put it in the oven in baking sheets for a long arse time on low heat.
Want it to be really good.....once you add the crushed tomatoes to the red roux above, let it simmer and then put it in the oven in baking sheets for a long arse time on low heat.
Posted on 7/28/22 at 3:21 am to LuckySo-n-So
quote:
I'm pretty good when it comes to cooking. However, when it comes to a good spaghetti sauce/red gravy (from scratch) I always come up short.
Here's a quick marinara recipe.
Saute about half an onion, 1-2 cloves of garlic, and maybe a teaspoon of dried oregano in a good glug of olive oil for a few minutes. If you like heat, add a pinch of crushed red pepper.
Add a 28 oz. can of crushed tomatoes, a bit of sugar, salt and pepper to taste, bring to a boil, and reduce to simmer uncovered for 15 minutes, or until it reaches the desired consistency. Kill the heat and stir in a handful of fresh torn basil. If you don't have fresh, add a good tablespoon of dried basil when you add the tomatoes.
Meat sauce?
Brown 1/2 lb. of crumbled sweet Italian sausage in a little olive oil until crispy. Add 1-2 cloves minced garlic and a tablespoon or two of tomato paste; stir for about 30 seconds. Deglaze with a few splashes of balsamic vinegar. Add 14 oz. crushed tomatoes, dried basil, salt and pepper and bring to a boil. Reduce to a simmer for 10 minutes or until desired consistency is reached. You can serve this with whatever pasta you like. I like to add a good handful of frozen peas at the end and stir in 1/2 lb. of al dente rigatoni. Cook for a minute more; add a little reserved pasta water if it's too thick. Serve with parmesan cheese and a salad if you wish.
If you are looking for rich Sunday gravy, there is no substitute for time.
Posted on 7/28/22 at 1:11 pm to goodshotred2
A couple of cans of crushed tomatoes, glug of olive oil and some italian seasoning is a good basic tomato sauce. Takes no time at all.
From that base, you can make it however you want to. Add garlic, onions, mushrooms, meat, you name it.
Really just as easy and good as any jar sauce and for about a 1/3 of the money.
From that base, you can make it however you want to. Add garlic, onions, mushrooms, meat, you name it.
Really just as easy and good as any jar sauce and for about a 1/3 of the money.
Posted on 7/28/22 at 1:58 pm to RedHawk
quote:
Really just as easy and good as any jar sauce and for about a 1/3 of the money.
I legit don’t understand how y’all think it’s just as easy as using jarred sauce while being just as good.
Posted on 7/28/22 at 1:58 pm to SaintlyTiger88
i dont think i like any jarred commercial spaghetti sauce for pasta. id rather just do my own.
now for a pure easy dipping sauce i love barilla marinara.
now for a pure easy dipping sauce i love barilla marinara.
Posted on 7/28/22 at 9:35 pm to caro81
Posted on 7/29/22 at 3:09 am to SaintlyTiger88
I buy the cheapest store brand and doctor it up with what I have in the spice cabinet. Usually add a can of tomatoes, whatever kind I have in the pantry. Always tastes good.
Posted on 7/29/22 at 5:56 am to LSUGUMBO
quote:
It’s got the least added sugar that I’ve found and it’s 1/3 of the price of Rao’s.
Go to for quick pasta after work.
It's middle of the road but not fricking Prego or Ragu.
Classico is almost gourmet for a cheap price.
Posted on 7/30/22 at 1:06 pm to mizzoubuckeyeiowa
Like many others have said, I normally make my own, but time was an issue today, so I figured I’d grab some jarred sauce.
Our cousin Vinny’s jar says it’s a little sweet. Cajun power should be a little spicy, so I got a jar of each. Didn’t add any seasoning, but did add some parm and ricotta.
Made some meatballs, and browned then sliced some pork chops.
Threw it all in the crock pot (bones from pork chops included).
Will report back later on the finished product.
Our cousin Vinny’s jar says it’s a little sweet. Cajun power should be a little spicy, so I got a jar of each. Didn’t add any seasoning, but did add some parm and ricotta.
Made some meatballs, and browned then sliced some pork chops.
Threw it all in the crock pot (bones from pork chops included).
Will report back later on the finished product.
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