Best store bought spaghetti sauce ?

[sartwell]

Wife and I both work so no time for sauce like grandma made when I was a kid. We have been trying different jar sauces and of course none taste like grandmas. Just wanted to find out what all of you use and what you might add to it ? Thanks

 

[dans4420]

we usually use prego and just brown up some ground pork or beef throw a bit of extra onion in if you like and some more italian seasoning

 

[hoosierdoc]

Mid's

 

[THard6]

any of them without mushrooms would be good for me..

 

[BrownDog]

Mid's

+1

 

[Hoosier Cowboy]

We usually use Prego also

 

[mrjarrell]

Barilla makes a good sauce. I use it fairly often. I like the Garlic and Mushroom. Seems a very versatile sauce. Not as good as homemade, but it gets the job done and it's better than the Prego/Ragu budget sauces. If you look around at Meijer find a big can of Cento or other San Marzano tomatoes and make your sauce from scratch. It doesn't take long at all and you'll be satisfied with the results. All it takes is a can (they're pretty big) of whole tomatoes. Heat some extra virgin olive oil in a pan. Add some garlic. Crush the tomatoes in by hand and add a bit of water or your favourite red wine. Add some basil and a touch of sugar and simmer for a while. Add to pasta or add pasta to sauce, (use the pasta water to thin out the sauce if necessary). If you want the sauce to coat the pasta, (like jar sauce) add a TBS or so of tomato paste to the sauce. You can add meat to the sauce, too if you like.

 

[karatejoe]

Prego. I do have 12 jars of Reganno in my prepper food pantry.

 

[bobbittle]

Do you not have any days off?

Make a couple gallons of good homemade stuff and freeze it.

 

[thatgtrguy]

Ragu Spaghetti sauce with Meat flavoring was good enough for my grand pop, my dad, and me. We brown up some meatballs and we put some parm cheese directly in the sauce.

 

[88GT]

Prego. Though the Meijer brand is actually pretty good too.

I have a slow cooker recipe for sauce that could cook all day so it would be ready when you got home. Or do it on a day off (like the suggestion above) and freeze/can it.

 

[phylodog]

+1 for Barilla. I make sauce from canned San Marzano tomatoes several times a year but when I'm not feeling up to the cranking on the food mill Barilla gets the job done. I usually saute some garlic before tossing the sauce in, fresh basil and a splash of red wine on occasion. If we ad meat its browned Italian sausage.

 

[Hwseeker]

I think I have now seen it all. This Forum has it all! Guns, Lively Discussion, Politics, and Food....many of the favorites on my list!

 

[Hwseeker]

My wife says Prego, but Hunts in the can is good too! (If you could see my waistline, you would know that she knows what she is talking about!)

 

[sartwell]

Do you not have any days off?

Make a couple gallons of good homemade stuff and freeze it.

Work nights, days off are used to catch up on sleep most of the time.

 

[Hookeye]

I liked the old 5 brothers Oilive Oil and Garlic that got bought up by Bertolli and has since been dropped

 

[chris46131]

If I don't make my own I usually go with Barilla Tomato & Basil. Good by itself or if you decide to add meat.

 

[mac45]

The wife generally gets Prego or Ragu.
Doesn't much matter to me, have to add meat, and other sundries no matter what can it comes out of.

 

[djhuckle]

Prego is good and cheap. Ragu is too thin and tastes artificial.

 

[seldon14]

Prego Roasted Garlic Parmesan. Hunt's is ok. Like others have said though brewing up a big pan at once and freezing it is a good idea if you have room in the freezer.