Rao's-pricey, but so good...
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Easy to "roll your own" even from the grocery store. A couple of cans of crushed tomatoes. One tiny can of tomato paste. A few bay leaves (don't eat them).
Let all of that simmer for a while. Add whatever makes you smile. I like to dice up some veggies and cook them down a little in olive oil (unfiltered first cold press). Throw those in with some oregano, basil, and a little black pepper. I'm a meat lover, so I also brown some (good) beef and Italian sausage together (maybe a pound total) and throw that in as well.
Mrs.Fingers and I have gotten into zucchini "noodles" lately. You can buy them frozen by the bag. Inside the bag are little "nests" of noodles. (Make more than you think. Whether you bake or microwave them they cook down a little.)
We ate the sauce described with those noodles just last night. Honestly, the most prep time is chopping veggies. But the meat was browning while I did that. Threw the meat in, cleaned the pan, did the veggies. All told the whole affair was about an hour including eating it. (Always start the tomato sauce going first while you do the rest. Then throw things in as they're done.)
I don't do bread these days. But the women in my life (wife and two daughters) love Dave's Killer Bread (something about seeds on the bag) with butter and garlic salt broiled until the edges are brown.
Even the picky Fingers girls destroyed their dinner. (They opt for regular veggie pasta noodles.)
None of this answers your question. But we just had this delicious dinner last night so I got excited.
Seriously though, to stay on topic, a couple cans of crushed tomatoes and a tiny tomato paste from the grocery store make for a quick "homemade" sauce that you can easily doctor up.
Let all of that simmer for a while. Add whatever makes you smile. I like to dice up some veggies and cook them down a little in olive oil (unfiltered first cold press). Throw those in with some oregano, basil, and a little black pepper. I'm a meat lover, so I also brown some (good) beef and Italian sausage together (maybe a pound total) and throw that in as well.
Mrs.Fingers and I have gotten into zucchini "noodles" lately. You can buy them frozen by the bag. Inside the bag are little "nests" of noodles. (Make more than you think. Whether you bake or microwave them they cook down a little.)
We ate the sauce described with those noodles just last night. Honestly, the most prep time is chopping veggies. But the meat was browning while I did that. Threw the meat in, cleaned the pan, did the veggies. All told the whole affair was about an hour including eating it. (Always start the tomato sauce going first while you do the rest. Then throw things in as they're done.)
I don't do bread these days. But the women in my life (wife and two daughters) love Dave's Killer Bread (something about seeds on the bag) with butter and garlic salt broiled until the edges are brown.
Even the picky Fingers girls destroyed their dinner. (They opt for regular veggie pasta noodles.)
None of this answers your question. But we just had this delicious dinner last night so I got excited.
Seriously though, to stay on topic, a couple cans of crushed tomatoes and a tiny tomato paste from the grocery store make for a quick "homemade" sauce that you can easily doctor up.
Ha ha ha ha ha! I had to laugh when I saw this thread. It totally caught me off guard.
My favorite pre-made, store bought, spaghetti sauce. Well, I don't really have a favorite but I buy "cheap". Like Walmart's Great Choice Spaghetti Sauce.
But then I perform my magic. I add 4 or 5 cloves of crushed fresh garlic. Chopped onions. Crushed cayenne pepper. And cook Italian sausage into the sauce also. Let it simmer and thicken up. And then let it age one day in the fridge.
Put the sauce on angel hair spaghetti noodles and sprinkle a liberal amount of Parmesan Cheese on top. A nice salad and Italian bread with garlic butter. I'm happy!
Perhaps not class A +++ but decent enough and without trying too hard, I get compliments.
My favorite pre-made, store bought, spaghetti sauce. Well, I don't really have a favorite but I buy "cheap". Like Walmart's Great Choice Spaghetti Sauce.
But then I perform my magic. I add 4 or 5 cloves of crushed fresh garlic. Chopped onions. Crushed cayenne pepper. And cook Italian sausage into the sauce also. Let it simmer and thicken up. And then let it age one day in the fridge.
Put the sauce on angel hair spaghetti noodles and sprinkle a liberal amount of Parmesan Cheese on top. A nice salad and Italian bread with garlic butter. I'm happy!
Perhaps not class A +++ but decent enough and without trying too hard, I get compliments.
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This is a good article outlining the ingredients of most of the popular jar sauces.
40 Best and Worst Spaghetti Sauce Brands | Eat This Not That
My current favorites are the Victoria or Rao's Homemade Marinara.
40 Best and Worst Spaghetti Sauce Brands | Eat This Not That
My current favorites are the Victoria or Rao's Homemade Marinara.
I just found out about this. Now, I have to see where I can get it.
Not sure I want to taste any product with "sock" in the name.
Mom liked Ragú, so I like Ragú. Miss ya, Mom.
I was gonna mention Prego but was afraid of the too much sugar backlash. I use it sometimes.
We have a local company called DelGrosso that makes a decent sauce that is between thin and thick. They make a variety of flavors and styles.
Original - DelGrosso Sauces
Original - DelGrosso Sauces
Prego Traditional is the best starting point for Seahag and me. Most others seem too sweet. We always add hamburger , more mushrooms , more onion and a bit more garlic. If by chance there's nothing in the house to add ,straight up works too.
that list of the best, says Rao's tastes best, I agree. They didn't have it winning due to the type of oil.
On the subject of tomatoes.
I can small artesian (ha) batches of tomato sauces from my garden. Today batch is a almost a ketchup type thing. Balsamic vinegar, brown sugar, chili powder, spices.
Great over a meat loaf or chicken. Even with taco chips.
Back to spaghetti sauces!
I can small artesian (ha) batches of tomato sauces from my garden. Today batch is a almost a ketchup type thing. Balsamic vinegar, brown sugar, chili powder, spices.
Great over a meat loaf or chicken. Even with taco chips.
Back to spaghetti sauces!
I grew up in a Ragu family as well. 
Yes, that yellow, blue and red label was a staple in our fridge for decades.
Yes, that yellow, blue and red label was a staple in our fridge for decades. Not sure I want to taste any product with "sock" in the name.
Mom liked Ragú, so I like Ragú. Miss ya, Mom.
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I ended up with the Newman's Own Sockarooni sauce tonight... and it was absolutely delicious.
Barilla spaghetti noodles, FarmRich beef & pork meatballs, a little vino... man, I will sleep well tonight.
Barilla spaghetti noodles, FarmRich beef & pork meatballs, a little vino... man, I will sleep well tonight.
