[dcheming]

I've been cooking a lot of pasta lately and was wondering if anyone could recommend a good brand of sauce to try. The best I've found here so far is Mezzetta and I like all of their sauces. There is such a massive range of choices and I've had some pretty bad sauces lately while trying out new brands, so I pretty much have gone back with Mezzetta. Any suggestions would be appreciated.

 

[patrox89]

newman's own is my sauce of choice.

 

[1911]

i actually like rago and when i feel spicy prego...
i dont like the vodka sauces that seem to be in right now..

 

[Singapura]

Why don't you make Bolognese sauce from scratch? Very easy and ten times more tasty. You need about 6-10 ripe tomatoes or even better a large can of tomatoes, 2 large onions, 3 to 5 cloves of garlic, 350 grams (non greasy)minced meat, half a glass of white wine, milk, water or vegetable stock (a dissolved cube will do fine), oregano, olive oil, basilicum, salt and pepper. Chop up the onions, garlic and tomatoes (or open the can). Fry the onions in olive oil until golden brown and add the garlic. Fry the minced meat, stirring until it is loose and brown. Add the white wine and simmer on reduced heat untill the wine is almost gone. Add the tomatoes and water or stock, stir and simmer slowly. The longer the better. Season to taste. Add the milk 15 minutes before you want to eat. Presto, homemade Bolognese sauce that is better than anything out of a can or jar. Fresh sauce<->canned sauce = Bose <-> UA Super.fi 5 EB. You can always make more and freeze it. Cheaper than half a can!

 

[Uncle Erik]

Nothing beats a good marinara:

Pisto's Marinara
(makes about 1 quart)

8 garlic cloves

(2) 28-oz. cans whole, peeled tomatoes

1 med. yellow onion

one-quarter teaspoon cracked red pepper

olive oil

2 teaspoon sugar

one-half bunch Italian flat-leaf parsley

salt and black pepper

one-half bunch fresh basil

Coarsely chop garlic and onion. Remember, the finer the chop the more powerful the flavor. In a large skillet, lightly brown garlic and onion in olive oil. Remove stems from parsley and basil and chop coarsely. Add to skillet. Squeeze in tomatoes with juice. Add red pepper. Add sugar to balance tomato acid. Salt and pepper to taste. Bring to boil, then reduce heat to medium and simmer until sauce is thick, approximately 20-30 minutes.

It's easy to sub in fresh tomatoes, if you can get them. Also, making your own pasta is pretty easy, too. Try making everything from scratch some time, you won't believe how good it is.

 

[c0mfortably_numb]

According to Americas Test Kitchen they rated Barilla Marinara the best. I've used it and it's good, but lately I have been using Newmans Own organic marinara sauce.

 

[hYdrociTy]

try making a pesto sauce out of raw ingredients. quick, and refreshing, though best served during milder days.

 

[colonelkernel8]

I really like Prego when I am home alone and just cooking for myself. Ill just boil some noodles and zap (microwave) some Prego. Pretty tastey.

 

[electrathecat]

With all due respect to 1911, I have to say vodka sauce done right is fabulous. I don't know about it being trendy now, but I've been enjoying it for over a decade. Unfortunately, while it's not too hard to find good vodka sauce in NYC, it's alot harder to find it in on the West Coast! I'd look on the web to find a decent recipe.

 

[vcoheda]

I ate an endless amount of pasta + sauce in grad school (very cheap). I tried them all. My favorite was CLASSICO. Closest thing to homemade. Thick and Rich with chunks of good stuff (vegetables, sausage, etc.) inside.

http://www.classico.com/html/products/home.asp

You will believe.

 

[hYdrociTy]

Quote:

Originally Posted by vcoheda /img/forum/go_quote.gif I ate an endless amount of pasta + sauce in grad school (very cheap). I tried them all. My favorite was CLASSICO. Closest thing to homemade. Thick and Rich with chunks of good stuff (vegetables, sausage, etc.) inside. http://www.classico.com/html/products/home.asp You will believe.

X2 ^___^

 

[stevesurf]

Rao's Homemade; expensive, but very nice, especially the Vodka Sauce.

 

[brn80]

Quote:

Originally Posted by c0mfortably_numb /img/forum/go_quote.gif According to Americas Test Kitchen they rated Barilla Marinara the best. I've used it and it's good, but lately I have been using Newmans Own organic marinara sauce.

x2 I have a hard time finding it sometimes, great stuff. Classico isn't that bad either, esp. their Spicy Red Pepper one.

 

[electrathecat]

Stevesurf, where can one find Rao's Homemade vodka sauce?

 

[Xakepa]

Quote:

Originally Posted by vcoheda /img/forum/go_quote.gif I ate an endless amount of pasta + sauce in grad school (very cheap). I tried them all. My favorite was CLASSICO. Closest thing to homemade. Thick and Rich with chunks of good stuff (vegetables, sausage, etc.) inside. http://www.classico.com/html/products/home.asp You will believe.

Same here - I'm still in the gradschool, and we do pasta every other day. CLASSICO Traditional or Four Chesses is our choice.