I’m on a quest to find the Best store-bought spaghetti sauce.
No sense recommending that I make my own - it ain’t going to happen.
So, what is your favorite store-bought spaghetti sauce?
I guess Neumans own if I had to buy some.
I know you specifically asked no recipes, but why? I make marinara sauce as fast and as easy as bottled. Two cans crushed roma tomoatoes in a pan, add a bit of salt/pepper, olive oil, 3 cloves of garlic ( crush it or leave it whole, doesn’t matter) and a handful of fresh basil leaves, simmer for 15 min, done. Seriously, that’s it. If you want, when it’s done, add a splash of red wine vinegar.
Best one? I’d say Rao’s. Probably the only one that I actually enjoy from the jar. It ain’t cheap, though, at around $10 a jar.
Personally, I like to save the money and just make it myself–it doesn’t take much more time. Just some olive oil, crushed tomatoes, garlic or onions, and that’s pretty much it. Fresh basil if you’ve got it, hot pepper flakes if you’re in an arrabiata mood.
I like Bouv’s. Costco carried it for awhile and then stopped (damn them).
I believe that many sauces are available regionally.
Around Northern Ohio, I’ve bought Mid’s, about $5 for a 32 oz. jar. I’ve bought others that are in that price range and higher. Many/most are superior to the commercial garbage for $2/gallon.
And, I second the suggestion you make your own. It’s so easy. Really.
Newman’s Own. Try the “Sockerooni” style.
I’ve tried a wide range of commercially available spaghetti sauces, from nationally-advertised brands to generics, with meat and/or certain spices, etc., and meatless. I’ve also taken those and added herbs and spices and didn’t like the result.
The favorite I’ve settled upon is the meatless supermarket brand (Pathmark). I don’t add any spices to the sauce, but use browned sage sausage or ground beef with minimal spices added to the cooked meat first, then added to the sauce.
Comes out perfect every time.
Another vote for Rao’s.
Those brands aren’t available around here. We’ve been happy with Barilla, especially their marinara sauce.
I’ll buy whatever is on sale and jazz it up with my own additions of veggies, meat and seasoning. Haven’t found any yet that I’d kick to the curb. We don’t have Rao’s here, although I do hear tell of that NYC restaurant. I don’t imagine I could duplicate that experience in my kitchen though, no matter how hard I try.
Prego, Barilla, Newman’s, Ragu . . . yeah, if it’s on special, it’s in my cupboard and I’ll make it work for me.
Maybe my tastes are not discriminatory enough and I shoud be posting in the uncool foods thread.
Barilla is good for a marinara, or anything you want to have an Italian sort of flavor, heavy on the tomato. I grew up on Prego, and to me that tastes more American somehow. I like Prego’s traditional sauce, sometimes with ground beef added to it.
Ragu to me is cheap and too sweet.
Newman’s Own with added ground beef or Italian sausage. Not bad for store bought.
Jammer
Ragu - various varieties.
The Hunt’s spicy, and Hunt’s plain (in a can for a buck) are delicious and utterly indistinguishable from the waaaay more expensive brands.
Seeds of Change; I’ve only tried the three cheese, but it’s the best jarred sauce I’ve had. Goes well with browned ground beef mixed in as well.
To my palate it’s Prego that is overly sweet, while Ragu is just foul. Newman’s Own is the good stuff. I also kinda like Trader Joe’s Roasted Garlic Spaghetti Sauce, which is crammed with minced garlic.
I find Ragu to be very sweet, but Prego is acceptable. Newman’s is quite good, although I’ve only used the marinara.
I just buy whatever jar kind I can get at the supermarket, then punch it up by adding a bunch of garlic, oregano, some onion powder, pepper and other spices as I see fit, and of course an extra helping of meat. (Never buy the jarred stuff with meat already in it. Narsty.)
Bertolli’s (sp?) with ripe olives is delicious (if you are a fan of olives, that is).
Anything by Newman is also fine.
I keep trying others, but always come back to Prego. Most of the others taste too vinegary to me.
And yes, always add Italian sausage and extra garlic.