What Is Really In Classico Pasta Sauce??

My family has a recipe for sauce that takes 8 hours to cook. Classico Four Cheeses is about the closest I found to it. And I absolutely love it. We have it at least 2 times a month or more.
I have never had any nightmares or hallusanations from it. But it sure puts me iN THE MOOD . If you know what I mean. And I am 61 years young. So maybe you should try it twice a month and see if you get the same reaction! If not then stick with Ragu. Sorry bout your luck.

You should buy up a bunch of the stuff that affected you, change the labels and sell it as a miracle cure for some illness or something. lol

My first zombie thread. I quit buying Classico shortly after the thread died on the vine. I now make my own sauce with San Marzano tomatoes, garlic, olive oil, a touch of sea salt and basil. Pure bliss. No weird dreams or anything else.

If I use San Marzano tomatoes from my garden it takes about two hours to prepare them for cooking (another two hours). If I use San Marzano tomatoes from Italy (canned) the prep time is eliminated and the actual sauce cooking is two hours.

I wonder if perhaps they made a batch with the wrong type of sage?