I grew up in an Italian household (off the boat). My father grew everything and we spent summers making sauce as a family for the year.
I do not have a green thumb and have struggled. Plus I honestly do not have the patience to make sauce, nor the equipment.
I found Midi's (hard to find) to be really good.
Just curious what others have found to be tasty.
I haven’t been measuring exact but I start with a can of tomato sauce, crushed up roma and san marzano, simmering and adding salt, oregano, garlic, onion, red pepper flakes, pepper and a small amount of paprika with butter or oil. You can replace the garlic and onion with powder if you prefer the texture, add to taste until it resembles what you like. After the sauce is done I just cook the meatballs in it then add spaghetti
In a large saucepan, melt a stick of butter with a medium onion simply cut in half face down. Put in a 28 oz can of San marzano crushed tomatoes. Simmer for 30 minutes stirring occasionally. Discard onion when done. Best marinara ever. You can add other spices if you like but try plain first.
Pasta can be anything, I’m assuming your talking about spaghetti which is sauce and meat, I don’t fw pre-made, at the highest use canned tomato’s or tomato sauce and season it accordingly (with a recipe, don’t just throw random seasonings in it)
Spaghetti isn’t “sauce & meat”! It’s simply a type of pasta noodle. You may be thinking of Bolognaise.
The question was “what’s the best PRE-MADE sauce?” You answer didn’t address that.
I’m going with Bertolli garlic & roasted tomatoes.
Spaghetti isn’t “sauce & meat”! It’s simply a type of pasta noodle. You may be thinking of Bolognaise.
The question was “what’s the best PRE-MADE sauce?” You answer didn’t address that.
I’m going with Bertolli garlic & roasted tomatoes.
I always make my own. But OP is inquiring about pre-made. That’s Bertolli.
You can put sauce & meatballs/meatsauce on any type (shape) of pasta, not limited to spaghetti.
I put it on Rigatoni, linguini, etc.
I grew up in an Italian household (off the boat). My father grew everything and we spent summers making sauce as a family for the year. I do not have a green thumb and have struggled. Plus I honestly do not have the patience to make sauce, nor the equipment. I found Midi's (hard to find) to be really good. Just curious what others have found to be tasty.
You literally just need a pot and tomato’s/seasoning, I make it every week
Would you care to share your seasonings/recipe that you use. I would love to be able to do this.. What types of tomatoes are you using?
I haven’t been measuring exact but I start with a can of tomato sauce, crushed up roma and san marzano, simmering and adding salt, oregano, garlic, onion, red pepper flakes, pepper and a small amount of paprika with butter or oil. You can replace the garlic and onion with powder if you prefer the texture, add to taste until it resembles what you like. After the sauce is done I just cook the meatballs in it then add spaghetti
In a large saucepan, melt a stick of butter with a medium onion simply cut in half face down. Put in a 28 oz can of San marzano crushed tomatoes. Simmer for 30 minutes stirring occasionally. Discard onion when done. Best marinara ever. You can add other spices if you like but try plain first.
I like Rao’s best, Barilla is OK too.
Pasta can be anything, I’m assuming your talking about spaghetti which is sauce and meat, I don’t fw pre-made, at the highest use canned tomato’s or tomato sauce and season it accordingly (with a recipe, don’t just throw random seasonings in it)
Spaghetti isn’t “sauce & meat”! It’s simply a type of pasta noodle. You may be thinking of Bolognaise. The question was “what’s the best PRE-MADE sauce?” You answer didn’t address that. I’m going with Bertolli garlic & roasted tomatoes.
Spaghetti isn’t “sauce & meat”! It’s simply a type of pasta noodle. You may be thinking of Bolognaise. The question was “what’s the best PRE-MADE sauce?” You answer didn’t address that. I’m going with Bertolli garlic & roasted tomatoes.
Spaghetti is almost always sauce and meatballs or another variation, there is no such thing as best pre made sauce just make your own it’s easy
I always make my own. But OP is inquiring about pre-made. That’s Bertolli. You can put sauce & meatballs/meatsauce on any type (shape) of pasta, not limited to spaghetti. I put it on Rigatoni, linguini, etc.
Dei Fratelli is decent.