I like Prego’s and Ragu. :shrug: The difference in price isn’t worth it to me. I usually jazz it up anyway, and I just look for whatever doesn’t have HFCS, partially hydrogenated whatsits, or preservatives.
We use Classico. We used to always make or own, but I decided I wanted something that could just be heated up in 10 minutes on a whim, and I picked the only jar under $8 (it’s $2) that didn’t have sugar or HFCS added.
Pomi Marinara is the best I’ve ever tasted.
We tried Classico from Costco. Every time I ate it, my dream sleep patterns that night were full-blown hallucinations; colors, sounds, weird story lines. The first time I thought it was caused by work stress or similar. The second time I started putting two and two together. So the third time I planned for it. Really bizarre. It’s gotta be the spices they use.
I prefer Prego.
Barilla’s Olive flavoured sauce does it for me…
“Damn, I thought it said marinara sauce!”
The other day I got some Gia Russa “Hot Sicilian” (and they weren’t kidding). Very good, albeit a bit pricey.
Hells yeah to Trader Joe’s. Ragu and Prego can suck it. But if you make your own don’t forget to add just straight red wine. It’s fantastic. The most satisfying you get out of making your own is that you can stick in your own veggies. I’m a big fan of shiitake mushies. Just mess around.
But yeah, even if you do buy store bought, don’t be afraid to chuck your own stuff in. Especially the red wine 
Muir Glen Organic Italian Herb Pasta Sauce with ground sirloin (90/10).
I’ve tried a lot of the suggestions (and love Newman’s Own, too) but this is my goto pasta sauce.
Bertollini’s can be pretty good (but I don’t like the ripe olive kind, myself), as can Classico. One of them (I forget which) makes a Vidalia Onion variety that’s very good.
Prego can be made edible, Ragu can be endured (If someone cooks it for me, I’ll eat it.)
The Hunt’s in a can can be used on French Fries. 
A third vote for Rao’s. We put it on homemade cheese ravioli on Saturday. I didn’t need any seasoning. It was certainly the best jarred sauce I’ve ever had. Of course I paid $8 for 12 ounces.
I like Prego. Sometimes I brown some Italian sausage and add it.
I like the Hy-Vee store brand three-cheese sauce the best. I also like Prego’s three-cheese sauce and if I can’t get either of my favorites, will settle for Prego’s traditional sauce.
I like Bertolli, formerly named “Five Brothers.” They have a couple of good ones.
I remember liking one of Emeril’s sauces, too, but it was too spicy for my wife and little girl.
RR
Just a hint if you are a fan of Trader Joe’s Pasta Sauce with Chopped Garlic: never serve it over their Garlic Fettucini and serve garlic bread alongside. I think I stunned my e. coli for about a week. Delicious, but painful. 
Ragu had a line of Thick and Meaty sauces, of which the best was ‘Classic Italian’ … regrettably, it was either discontinued or no one in my area carries anymore. The sole survivor of the ‘Thick and Meaty’ line appears to be the ‘Mama’s Meat Sauce’ flavor - which is okay, but not the best.
I’d love to know if there’s another spaghetti sauce with beef around.
I’ve tried a bunch and Victoria’s is my favorite, though Rao’s and Bertolli’s are good and Emeril’s isn’t bad. I tried Newman’s Own once a while ago, and I didn’t like it. Maybe one bad batch?
My favorite addition to pasta sauce: Tofurkey (vegan) Italian Sausage (the other flavors aren’t as good!)
Ragu and Prego are way too sweet.
You mean there actually is such a thing as too much garlic?
I seldom ever use any commercial pasta sauce without embellishing it, either by adding flavorings (garlic!..there’s never enough used for my taste) or chopping up whatever I have in the way of onions, green peppers, or mushrooms. Adding meat depends on my mood and what I have to hand. I don’t care much for Rgus, though. I’ll have to try Trader Joe’s, now that there’s one in my area.
I’ve never been able to stomach jarred sauces after growing up next door to a Sicilian grandmother who used to bring over the “gravy” that she made from scratch once a week or so.
That is, until I finally tried Rao’s. It is plate-licking good and there is no other bottled sauce that even comes close, in my opinion. Well worth the price.
Ill take Hunt’s (traditional?) over Ragu or Prego any day.
Well that’s nice of you to say.
But I’m pretty sure you mean Bove’s. It’s actually made by a local Italian restaurant here in Burlington, and the current owner/head chef went up against Bobby Flay on an episode of “Throwdown.”