Is there such a thing as a go to store bought spaghetti sauce? (1 Viewer)

[Kenny Powers]

A good gravy doesnt come from a recipe. Its something you have to feel in your heart and nurture it. From the moment you open the can til the first magical taste. Every stir has to be with the love and attentiveness of a new mother.

That is what authentic is all about

Authentic does not involve "opening a can". If you are going to play this weak ### schtick, at least play it well.

I dont have a garden and I cant get good fresh tomatoes in my area

Then stop playing the "I am better than you because I make "authentic" sauce" card when you actually don't make it. You sound like a tool.

He's on pace for over 1,000 posts in his first month of joining, Im guessing he sounds like a tool in many threads Ive never ventured into. Someone should tell timscoochie to give him the banned star for best newb of the month.

I joined like 2 weeks ago. Ive been banned for 3 days already

Are you saying I should be banned for posting too much?

Nah, but if youve already been banned, aka taken a nap for a few days, then you should recognize something is wrong with what youre bringing to the table.

 

[DSP]

A good gravy doesnt come from a recipe. Its something you have to feel in your heart and nurture it. From the moment you open the can til the first magical taste. Every stir has to be with the love and attentiveness of a new mother.

That is what authentic is all about

Authentic does not involve "opening a can". If you are going to play this weak ### schtick, at least play it well.

I dont have a garden and I cant get good fresh tomatoes in my area

Then stop playing the "I am better than you because I make "authentic" sauce" card when you actually don't make it. You sound like a tool.

He's on pace for over 1,000 posts in his first month of joining, Im guessing he sounds like a tool in many threads Ive never ventured into. Someone should tell timscoochie to give him the banned star for best newb of the month.

I joined like 2 weeks ago. Ive been banned for 3 days alreadyAre you saying I should be banned for posting too much?

Nah, but if youve already been banned, aka taken a nap for a few days, then you should recognize something is wrong with what youre bringing to the table.

I know why I got banned and ive stopped doing it

 

[Binky The Doormat]

A good gravy doesnt come from a recipe. Its something you have to feel in your heart and nurture it. From the moment you open the can til the first magical taste. Every stir has to be with the love and attentiveness of a new mother.

That is what authentic is all about

Authentic does not involve "opening a can". If you are going to play this weak ### schtick, at least play it well.

I dont have a garden and I cant get good fresh tomatoes in my area

Then stop playing the "I am better than you because I make "authentic" sauce" card when you actually don't make it. You sound like a tool.

He's on pace for over 1,000 posts in his first month of joining, Im guessing he sounds like a tool in many threads Ive never ventured into. Someone should tell timscoochie to give him the banned star for best newb of the month.

I joined like 2 weeks ago. Ive been banned for 3 days alreadyAre you saying I should be banned for posting too much?

Nah, but if youve already been banned, aka taken a nap for a few days, then you should recognize something is wrong with what youre bringing to the table.

I know why I got banned and ive stopped doing it

Can you do it a few more times?

 

[DSP]

A good gravy doesnt come from a recipe. Its something you have to feel in your heart and nurture it. From the moment you open the can til the first magical taste. Every stir has to be with the love and attentiveness of a new mother.

That is what authentic is all about

Authentic does not involve "opening a can". If you are going to play this weak ### schtick, at least play it well.

I dont have a garden and I cant get good fresh tomatoes in my area

Then stop playing the "I am better than you because I make "authentic" sauce" card when you actually don't make it. You sound like a tool.

He's on pace for over 1,000 posts in his first month of joining, Im guessing he sounds like a tool in many threads Ive never ventured into. Someone should tell timscoochie to give him the banned star for best newb of the month.

I joined like 2 weeks ago. Ive been banned for 3 days alreadyAre you saying I should be banned for posting too much?

Nah, but if youve already been banned, aka taken a nap for a few days, then you should recognize something is wrong with what youre bringing to the table.

I know why I got banned and ive stopped doing it

Can you do it a few more times?

If I didnt know better id say it sounds like you want me to get a permaban

 

[Kenny Powers]

A good gravy doesnt come from a recipe. Its something you have to feel in your heart and nurture it. From the moment you open the can til the first magical taste. Every stir has to be with the love and attentiveness of a new mother.

That is what authentic is all about

Authentic does not involve "opening a can". If you are going to play this weak ### schtick, at least play it well.

I dont have a garden and I cant get good fresh tomatoes in my area

Then stop playing the "I am better than you because I make "authentic" sauce" card when you actually don't make it. You sound like a tool.

He's on pace for over 1,000 posts in his first month of joining, Im guessing he sounds like a tool in many threads Ive never ventured into. Someone should tell timscoochie to give him the banned star for best newb of the month.

I joined like 2 weeks ago. Ive been banned for 3 days alreadyAre you saying I should be banned for posting too much?

Nah, but if youve already been banned, aka taken a nap for a few days, then you should recognize something is wrong with what youre bringing to the table.

I know why I got banned and ive stopped doing it

Can you do it a few more times?

If I didnt know better id say it sounds like you want me to get a permaban

Do you play a game old people enjoy doing?

B_NGO

 

[DSP]

A good gravy doesnt come from a recipe. Its something you have to feel in your heart and nurture it. From the moment you open the can til the first magical taste. Every stir has to be with the love and attentiveness of a new mother.

That is what authentic is all about

Authentic does not involve "opening a can". If you are going to play this weak ### schtick, at least play it well.

I dont have a garden and I cant get good fresh tomatoes in my area

Then stop playing the "I am better than you because I make "authentic" sauce" card when you actually don't make it. You sound like a tool.

He's on pace for over 1,000 posts in his first month of joining, Im guessing he sounds like a tool in many threads Ive never ventured into. Someone should tell timscoochie to give him the banned star for best newb of the month.

I joined like 2 weeks ago. Ive been banned for 3 days alreadyAre you saying I should be banned for posting too much?

Nah, but if youve already been banned, aka taken a nap for a few days, then you should recognize something is wrong with what youre bringing to the table.

I know why I got banned and ive stopped doing it

Can you do it a few more times?

If I didnt know better id say it sounds like you want me to get a permaban

Do you play a game old people enjoy doing?

B_NGO

Well why? What did I do to you?

I got banned for making a few racist comments. How was I supposed to know that would be a sensitive issue?

Ive stopped so its all good now

 

[Jack McCoy]

Good, and easy enough for a weeknight:

Chop three cloves of garlic roughly.

Put them in a dutch oven with a few splashes of olive oil, then turn on the heat to medium. (I like this method because, since the garlic is warming up along with the olive oil, you're very unlikely to burn it. Burnt garlic means starting over from scratch. Years ago Cooks Illustrated espoused a similar method but with water instead of the olive oil.)

Open a 28 oz. can of tomatoes. I buy the plain-### Wegmans ones. They're under a buck. Red can. I find little difference between those and the expensive San Marzano ones once the sauce has cooked down.

Once the garlic begins to cook, add a few shakes of red pepper flakes (or more if you like heat) and some dry Italian spices (I like the McCormick one that comes in like a pepper-mill thingy).

Stir it around a bit, and after a few seconds (don't let the garlic burn), dump the tomatoes in. I break them up a bit with the edge of a spatula.

Stir the whole lot to incorporate the garlic and spices.

Add a big pinch of kosher salt.

Let it bubble away vigorously (but not crazily, lest it starting burning a little on the bottom). Stir every few minutes.

When most of the liquid has boiled away--the bubbles have slowed down and become far less numerous--turn off the heat and blend it with an immersion blender right in the pot. I always do this because even though I am a grown man I don't want big nasty chunks of tomato in my sauce.

Taste to see if it needs more salt. This is important; if it's not salted well, it won't taste good.

From start to finish we're talking 20-25 minutes.

Made this tonite, used crushed because I don't have an immersion blender (need to get one). It was spectacular! Easy and delicious. Cheap too!! Thanks JM!

Glad it turned out good!

An immersion blender is a good investment, though all I seem to use it for is this sauce and an equally easy-to-make potato leek soup.

 

[Jobber]

I saw some Victoria's at Costco the other day. I didn't buy it and am kicking myself now.

 

[RBM]

We try to make a "gravy" every Sunday morning. That's the one where the meatballs and sausage and braciole or ribs simmer in the tomatoes/onions/red wine for 4-5 hrs. Lots of labor and prep.

Just bought beef/pork/veal mix for meatballs, dozen sweet sausage, and a few of these country style bone in pork ribs. I'll get this goin at 9am tomm morning and simmer it til about 2-3pm. Fresh Italian bread tomm morning and I'll be dipping all day.

 

[Rick James]

anyone have a particular bolognese sauce that they enjoy? I use the simple recipe from the silver spoon cookbook, and it's really really good. I prefer bolognese to a simple red sauce, so if anyone has a great recipe post it up.

 

[Ministry of Pain]

Newman's Own still seems to be the best bang for the buck. I always grab them 2/$4 or BOGO. The industrial strength marinara I find to be excellent and easy to mix with any pasta.

I have a certain sauce I like at Whole Foods but it is close to $10 a jar, just seems like a lot.

I think GianMarco did an entire thread devoted to what you do to jazz up a jar of sauce. Making a sauce form scratch is just too much work for me and the cost of tomatoes, you don't save any money making the sauce yourself.

 

[Rick James]

anyone have a particular bolognese sauce that they enjoy? I use the simple recipe from the silver spoon cookbook, and it's really really good. I prefer bolognese to a simple red sauce, so if anyone has a great recipe post it up.

bump

 

[jfranco77]

anyone have a particular bolognese sauce that they enjoy? I use the simple recipe from the silver spoon cookbook, and it's really really good. I prefer bolognese to a simple red sauce, so if anyone has a great recipe post it up.

I use ground lamb in mine but you could probably do the same with ground beef. This is from memory but it should be pretty close.

Brown up 1lb of lamb in a big skillet or dutch oven

Drain most of the liquid, leave the meat in there

Throw some olive oil, fresh garlic, red pepper flakes, and a little bit of chopped onion, cook for a few minutes

Add in 1 cup of good red wine (zin or malbec will give you a spicier taste, pinot a bit milder, don't use Shiraz or Merlot)

Cook the wine down for a few minutes

Throw in 1-2 cans of crushed tomatoes (EDIT - and 1 6oz can of tomato paste)

Cover and cook for about 15-20 minutes

When it's almost done, hit it with some fresh basil and fresh parmesan

Serve over pasta (shells works best)

 

[RBM]

anyone have a particular bolognese sauce that they enjoy? I use the simple recipe from the silver spoon cookbook, and it's really really good. I prefer bolognese to a simple red sauce, so if anyone has a great recipe post it up.

I'll sauté a fine dice of celery/carrot/onion in olive oil. Toss in a sprinkle of red pepper flakes. When it gets soft and translucent, I crumble in 1/2 LB each of ground beef and ground pork. Brown that for a few minutes, then cover with 2 big cans of tomatoes. I'll blend the whole tomatoes or crush em by hand, leaving some chunk but not very chunky. 1/2 cup of red wine, some salt. Bring to boil, reduce to simmer for an hour.

Done. Like eating that with a thicker long pasta. Pappardelle or fettuccine. Linguini would be fine too. Don't be shy with the grated cheese. Parmesan or Romano.

 

[meanjoegreen]

I think GianMarco did an entire thread devoted to what you do to jazz up a jar of sauce. Making a sauce form scratch is just too much work for me and the cost of tomatoes, you don't save any money making the sauce yourself.

One can certainly use a store bought jar of sauce as a base, and create great tasting sauce with it.

 

[lastcall4oh]

I used to use prego and then add spices to it. Chef Pauls Italian seasoning and extra garlic. Costco in our area now carries Cascone's marinara, a local restaurant which in my opinion is a very good Italian restaurant. I like it a lot and is pretty much all we use.

 

[Rick James]

anyone have a particular bolognese sauce that they enjoy? I use the simple recipe from the silver spoon cookbook, and it's really really good. I prefer bolognese to a simple red sauce, so if anyone has a great recipe post it up.

I use ground lamb in mine but you could probably do the same with ground beef. This is from memory but it should be pretty close.

Brown up 1lb of lamb in a big skillet or dutch oven

Drain most of the liquid, leave the meat in there

Throw some olive oil, fresh garlic, red pepper flakes, and a little bit of chopped onion, cook for a few minutes

Add in 1 cup of good red wine (zin or malbec will give you a spicier taste, pinot a bit milder, don't use Shiraz or Merlot)

Cook the wine down for a few minutes

Throw in 1-2 cans of crushed tomatoes (EDIT - and 1 6oz can of tomato paste)

Cover and cook for about 15-20 minutes

When it's almost done, hit it with some fresh basil and fresh parmesan

Serve over pasta (shells works best)

anyone have a particular bolognese sauce that they enjoy? I use the simple recipe from the silver spoon cookbook, and it's really really good. I prefer bolognese to a simple red sauce, so if anyone has a great recipe post it up.

I'll sauté a fine dice of celery/carrot/onion in olive oil. Toss in a sprinkle of red pepper flakes. When it gets soft and translucent, I crumble in 1/2 LB each of ground beef and ground pork. Brown that for a few minutes, then cover with 2 big cans of tomatoes. I'll blend the whole tomatoes or crush em by hand, leaving some chunk but not very chunky. 1/2 cup of red wine, some salt. Bring to boil, reduce to simmer for an hour.

Done. Like eating that with a thicker long pasta. Pappardelle or fettuccine. Linguini would be fine too. Don't be shy with the grated cheese. Parmesan or Romano.

Great stuff, thanks guys. My method is similar to both of yours. One thing I didn't think about is pork. I know ground pork is a must for traditional bolognese but I never have any on hand, so I just use beef. Must be why my sauce is a little too fatty.

 

[Ministry of Pain]

It's really easy to make a sauce on a Sunday and freeze/jar it for later. One of the easiest things to cook.

Post your recipe.

Classic check-raise here.

 

[Ministry of Pain]

It's really easy to make a sauce on a Sunday and freeze/jar it for later. One of the easiest things to cook.

Post your recipe.

Sauté some garlic, onions and peppers in olive oil and a little butter. I just do it by feel but after they cook for a bit I add two 32 ounce cans of San Mariano tomatoes and two of the small cans (4 oz maybe?) of tomato paste. I then use the empty can of tomatoes and add about a can and a quarter of water to the mixture with salt, pepper and oregano. Crush the tomatoes while they are boiling up. Maybe add a little bit of onion and or garlic powder if it doesn't taste just right. Let boil then bring down to a simmer and add boatloads of fresh basil. Must have fresh basil. Never ever ever the dried stuff.

I sometimes also make it a meat sauce by simmering Italian sausage with the O&P at the beginning.

Start this 5 hours early and let simmer all day and it's heavenly. Dunk bread in it constantly throughout the day to taste.

Looks like Premier was holding an Ace high flush after all.

Nice, might just do this on Sunday, you do make it sound easy. I am not much for peppers, I assume you could either use them sparingly or 86 them?

 

[Ramsay Hunt Experience]

America's Test Kitchen has an interesting sounding bolognese recipe. Very unique.

I was taught to use cream or whole milk in a bolognese, now I use whole milk and a bit of buttermilk. I also use pork, (grass fed) ground beef, and pancetta. I've found that grass fed beef, buttermilk, and parmagiana reggiano at the end give a real pastured quality to a bolognese that I like.

 

[Ministry of Pain]

Sam's has Victoria as well. Right now, it's $4.30 for a 40 oz jar around here, and you only have to buy 1.

I found it on Amazon 12/$74, roughly $6 a bottle.

http://www.amazon.com/Victoria-Marinara-Sauce-ounce-case/dp/B00CBPTWME/ref=sr_1_7?s=grocery&ie=UTF8&qid=1391546929&sr=1-7&keywords=victoria+marinara+sauce

 

[Rick James]

America's Test Kitchen has an interesting sounding bolognese recipe. Very unique.

I was taught to use cream or whole milk in a bolognese, now I use whole milk and a bit of buttermilk. I also use pork, (grass fed) ground beef, and pancetta. I've found that grass fed beef, buttermilk, and parmagiana reggiano at the end give a real pastured quality to a bolognese that I like.

cream helps create a rich flavor. isn't totally necessary though. wine is crucial.

 

[RBM]

It's really easy to make a sauce on a Sunday and freeze/jar it for later. One of the easiest things to cook.

Post your recipe.

Sauté some garlic, onions and peppers in olive oil and a little butter. I just do it by feel but after they cook for a bit I add two 32 ounce cans of San Mariano tomatoes and two of the small cans (4 oz maybe?) of tomato paste. I then use the empty can of tomatoes and add about a can and a quarter of water to the mixture with salt, pepper and oregano. Crush the tomatoes while they are boiling up. Maybe add a little bit of onion and or garlic powder if it doesn't taste just right. Let boil then bring down to a simmer and add boatloads of fresh basil. Must have fresh basil. Never ever ever the dried stuff.

I sometimes also make it a meat sauce by simmering Italian sausage with the O&P at the beginning.

Start this 5 hours early and let simmer all day and it's heavenly. Dunk bread in it constantly throughout the day to taste.

Looks like Premier was holding an Ace high flush after all. Nice, might just do this on Sunday, you do make it sound easy. I am not much for peppers, I assume you could either use them sparingly or 86 them?

Only pepper that belongs in an Italian tomato sauce is red pepper flakes. No way on bell peppers.

 

[Frank Drebin]

Sam's has Victoria as well. Right now, it's $4.30 for a 40 oz jar around here, and you only have to buy 1.

I found it on Amazon 12/$74, roughly $6 a bottle.

http://www.amazon.com/Victoria-Marinara-Sauce-ounce-case/dp/B00CBPTWME/ref=sr_1_7?s=grocery&ie=UTF8&qid=1391546929&sr=1-7&keywords=victoria+marinara+sauce

+ $25.60 for shipping, making it $8+ for a bottle.

 

[Kenny Powers]

Sam's has Victoria as well. Right now, it's $4.30 for a 40 oz jar around here, and you only have to buy 1.

I found it on Amazon 12/$74, roughly $6 a bottle.

http://www.amazon.com/Victoria-Marinara-Sauce-ounce-case/dp/B00CBPTWME/ref=sr_1_7?s=grocery&ie=UTF8&qid=1391546929&sr=1-7&keywords=victoria+marinara+sauce

Those of us who were pimping it and saying get it at Costco or Sam's, was because they sell it in 40 oz bottles at those places at around $4 per bottle. Your link is for typical grocery store size jars (where its $8-9 for a 25 oz jar in store).

At the wholesale prices, you're paying pennies more per oz for Victoria than Newman/Classico/Bertolli and its noticeably better.

 

[Ministry of Pain]

Went on a pasta binge the last 2 nights after reading all this stuff on sauces. I thought about all the extra ingredients you must add to basic sauces or cheaper sauces and decided to just go grab that overpriced $10 jar of sauce at WF however they had a brand of san marzano based sauce called Silver Palate http://shop.silverpalate.com/Pasta-Sauces/c/SilverPalate@PastaSauces

They were on sale for $4.99, usually about $8 a jar, I grabbed 2 jars, the marinara was outstanding but you could play around with it some. I have not tried the tom&basil but that'll be next. Tried the marinara over whole wheat penne and some De Cecco penne, both were delicious. I hope WF is running a sale on them for another week, would like to grab several more jars for that price.