When you're cooking spaghetti, do you prepare your own sauce, or go for the ready made from the jar?
Spaghetti sauce: from scratch or ready-made?
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Chris wrote:When you're cooking spaghetti, do you prepare your own sauce, or go for the ready made from the jar?
I used to make it from fresh tomatoes when I had a family and a garden but now I try to find the smallest jar and it lasts for several meals.
I never had a recipe, just cooked down the tomatoes after skinning them, threw in fresh green peppers, onions, garlic after sautee in olive oil then oregano & basil (sometimes fresh basil). So, it varied in taste but was spaghetti sauce.
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I buy Ragu in a jar.
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- Post n°4
Re: Spaghetti sauce: from scratch or ready-made?
by DanaShelbyChancey on Fri Apr 01, 2011 10:27 am
I get a jar of what ever looks the reddest. Really. I judge the jar sauce by the color. Gourmet cooking for me is tossing in frozen meatballs or a can of mushrooms. That is my extent of cooking.
People around me have always prided themselves on their cooking, and have told me what I do is not cooking. But I like it.
People around me have always prided themselves on their cooking, and have told me what I do is not cooking. But I like it.
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Re: Spaghetti sauce: from scratch or ready-made?
by Tony Marino on Fri Apr 01, 2011 11:54 am
Of course I prepare my own. I have used jar here and there for something quick but mostly I do my own. BTW Ragu is the worst sauce in a Jar can't imagine how anyone could like it. Francesco Rinaldi is the best Jar sauce.
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Tony Marino wrote:Ragu is the worst sauce in a Jar can't imagine how anyone could like it.
Agreed.
I know how to make sauce from scratch, but I rarely do it. Pasta and sauce is our "quick and easy when there's no time to make dinner" meal around here. Jarred sauce was pretty disgusting when I was a kid, but nowadays there are some good ones.
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Re: Spaghetti sauce: from scratch or ready-made?
by Alan Smithee on Fri Apr 01, 2011 12:16 pm
Tony Marino wrote:Francesco Rinaldi is the best Jar sauce.
I think that's what my wife buys. We make some things from scratch but tomato sauce isn't one of them
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i like ragu! taste fine to me and prego.
my roommate sometimes makes her own and its good
my roommate sometimes makes her own and its good
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Re: Spaghetti sauce: from scratch or ready-made?
by gingersnaps on Fri Apr 01, 2011 3:34 pm
I love making my own sauce, but when I can't I end up using Francesco Rinaldi or Prego.
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Re: Spaghetti sauce: from scratch or ready-made?
by DanaShelbyChancey on Fri Apr 01, 2011 3:40 pm
Barilla and Bertoli are good too. Some brands may not be in all parts of the US.
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Re: Spaghetti sauce: from scratch or ready-made?
by Tony Marino on Fri Apr 01, 2011 3:46 pm
DanaShelbyChancey wrote:Barilla and Bertoli are good too. Some brands may not be in all parts of the US.
Barilla is ok, and I find Tuttorosa to be pretty decent too.
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- Post n°12
Re: Spaghetti sauce: from scratch or ready-made?
by sailorlover on Fri Apr 01, 2011 4:17 pm
Actually half and half. I will buy a jar of spagetti sauce and then add a bunch of other ingredents. Such as tomato sauce, garlic, peppers, onions, seasonings. Lasts about 2 meals in my house.
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Re: Spaghetti sauce: from scratch or ready-made?
by Nystyle709 on Fri Apr 01, 2011 5:47 pm
From the jar. Usually whatever 'flavor' I feel like at the time.
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Never made spaghetti sauce from scratch. I use Prego in a jar.
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I used to many years ago. I'm lucky to heat the jar kind up these days.
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Tony Marino wrote:Of course I prepare my own. I have used jar here and there for something quick but mostly I do my own. BTW Ragu is the worst sauce in a Jar can't imagine how anyone could like it. Francesco Rinaldi is the best Jar sauce.
I don't think I've seen Francesco Rinaldi anywhere. Will have to look for it. I agree Ragu is the most watery mess I've ever seen. So I usually get Bertolli or the Paul Newman kind.
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Re: Spaghetti sauce: from scratch or ready-made?
by gingersnaps on Sat Apr 02, 2011 1:20 am
CeCe wrote:Tony Marino wrote:Of course I prepare my own. I have used jar here and there for something quick but mostly I do my own. BTW Ragu is the worst sauce in a Jar can't imagine how anyone could like it. Francesco Rinaldi is the best Jar sauce.
I don't think I've seen Francesco Rinaldi anywhere. Will have to look for it. I agree Ragu is the most watery mess I've ever seen. So I usually get Bertolli or the Paul Newman kind.
You definately have to try the Francesco Rinaldi if you find it. It's always been good when I've had it.
BTW, I have to agree with everyone else about Ragu being horrid. It's the bottom feeder of spaghetti sauce.
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Re: Spaghetti sauce: from scratch or ready-made?
by TSJFan4Ever on Sat Apr 02, 2011 2:50 am
Usually homemade. If I use store bought, I add to it.
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As much as I love Italian food, I don't think I have ever had homemade spaghetti sauce. I also buy Ragu in a jar, but now that I think about it Prego does look better. Looks thicker and richer.
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gingersnaps wrote:CeCe wrote:
I don't think I've seen Francesco Rinaldi anywhere. Will have to look for it. I agree Ragu is the most watery mess I've ever seen. So I usually get Bertolli or the Paul Newman kind.
You definately have to try the Francesco Rinaldi if you find it. It's always been good when I've had it.
BTW, I have to agree with everyone else about Ragu being horrid. It's the bottom feeder of spaghetti sauce.
I'm definitely going to try to find it!
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Re: Spaghetti sauce: from scratch or ready-made?
by Forgiveness Man on Sat Apr 02, 2011 8:52 am
I don't cook but if I did, I'd prolly use the jar.
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Re: Spaghetti sauce: from scratch or ready-made?
by Nystyle709 on Sat Apr 02, 2011 11:20 am
CeCe wrote:gingersnaps wrote:
You definately have to try the Francesco Rinaldi if you find it. It's always been good when I've had it.
BTW, I have to agree with everyone else about Ragu being horrid. It's the bottom feeder of spaghetti sauce.
I'm definitely going to try to find it!
They're cheap too.
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^^And wicked high in sugar. Good tomatoes shouldn't need all that sweetener/filler.
We buy Simply Enjoy brand most of the time unless a local product is on sale and has an acceptable ingredient list.
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Ever since I learned how easy it is, I only make sauce from "scratch." That's in quotes because I don't use fresh tomatoes. I use one of 2 methods:
Sometimes I add mushrooms, and sometimes I even add frozen chopped spinach (YUM!).
I'm telling you, this is so quick and easy, and SO MUCH better tasting, you'll never want to go back to sauce in a jar again.
- In a medium sized pot, sauté chopped onions (one small or half a large onion - doesn't matter what color) and a couple pinches of salt, in olive oil over medium heat until softened (about 5 or 6 minutes). (I cheat -- I use one of those mini choppers that I picked up at the drug store. Takes about 15 seconds to cut an onion in half, peel the paper skin off, lop it into smaller chunks, toss it in the machine and vroooooooom, it's finely chopped and no tears!)
- Using a microplane, grate 2 cloves of garlic into the pot of onions, or finely chop them if you don't have a microplane, and stir to mix well.
- Cook for another minute or two.
- Add a can of plain, puréed or crushed tomatoes, season with either already pre-mixed "Italian seasoning" or use whatever herbs you like; basil, parsley, marjoram, etc., and salt and pepper to taste.
- Simmer on low for a few minutes to allow all the flavors to blend.
- In the alternative, if I don't have a can of tomatoes on hand, I always have tomato paste in the house, so in place of the canned tomatoes, I add 1 cup of chicken stock or broth, either from a box or made using "better than bouillon" and water, and about 3/4 of a 6oz can of tomato paste, blended well (which can be done right in the pot as it simmers).
Sometimes I add mushrooms, and sometimes I even add frozen chopped spinach (YUM!).
I'm telling you, this is so quick and easy, and SO MUCH better tasting, you'll never want to go back to sauce in a jar again.
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Re: Spaghetti sauce: from scratch or ready-made?
by CatEyes10736 on Sat Apr 02, 2011 7:46 pm
Barilla is the best. No corn syrup, low sodium, and it tastes fresh. Prego is a close runner up. Have to agree with those who say Ragu is crap. It's like water with red food coloring.
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