Prego or Ragu spaghetti sauce?

HUNTS FTW.

neither ... I make my (organic) spaghetti sauce from stratch ... in fact, I am making a batch today, with pound of burger and a pound of Italian seasoned pork sausage (which I slice) and saute with onions and peppers from the garden

the recipe is simple once the meat is brown, add
1 can of stewed tomatoes
1 can of tomato sauce
1 can of tomato paste
and one can of water

salt, pepper, garlic, basil if you like it - I prefer Rosemary Marjoram and Oregano - and 2 bay leaves for "depth"
some like it hot/spicy and add red pepper too

my secret ingredient is carrots ... they give the sauce a "full bodied" taste I enjoy ... I shread one into the simmering pot, so all traces of it melt into the sauce as it cooks - some put Parmison cheese in the sauce too - yum for Marinaded sauce that simmers for hours

you need to let it simmer, covered for 45 min to marry all the flavors ... then let it sit, rest until it is room temperature, and re-heat it for a meal over (al dante) pasta -boiled with olive oil so you don't have to rinse it...

I put what is left of the sauce in quart jars, into the freezer = and I don't have to cook or shop for he best spaghetti sauce in the world because it is in my freezer - I just need to remember to thaw it out - this recipe makes almost a gallon of sauce ... so you only have to make it a few time a year to have spaghetti once a month or more.

magnifico

That's some dollar store cuisine.

:D

Hunts $1 canned makes a decent base to add your own stuff too... I like it But I only buy the meatless garlic one.

Or another brand?

I prefer traditional Ragu spaghetti sauce.

HUNTS.
It's cheaper and tastes better.
Garlic & Herb.

In addition, I add bell peppers, broccoli, and whatever floats my boat at the time. It's a good medium to work with. I just find the other two way too sweet.

Ragu tastes better over garbage. Prego tastes better over trash.

Throw in a box of vinegary wine amd some frozen garlic Texas Toast and you've got a regular Eye-talian feastival.

HUNTS.
It's cheaper and tastes better.
Garlic & Herb.

Homemade all the way.

neither ... I make my (organic) spaghetti sauce from stratch ... in fact, I am making a batch today, with pound of burger and a pound of Italian seasoned pork sausage (which I slice) and saute with onions and peppers from the garden

the recipe is simple once the meat is browned in olive oil and the onions are clear ... add
1 can of stewed tomatoes
1 can of tomato sauce
1 can of tomato paste
and one can of water

salt, pepper, garlic, basil if you like it - I prefer Rosemary Marjoram and Oregano - and 2 bay leaves for "depth"
some like it hot/spicy and add red pepper too

my secret ingredient is carrots ... they give the sauce a "full bodied" taste I enjoy ... I shred one into the simmering pot, so all traces of it melt into the sauce as it cooks - some put Parmison cheese in the sauce too - - yum for Marinaded sauce that simmers for hours

you need to let it simmer, covered, for 45 min to marry all the flavors ... then let it sit/rest until it is room temperature, and re-heat it for a meal over (al dante) pasta -boiled with olive oil so you don't have to rinse it and serve it cold...

I put what is left of the sauce in quart jars, into the freezer = and I don't have to cook or shop for he best spaghetti sauce in the world because it is in my freezer - I just need to remember to thaw it out - this recipe makes almost a gallon of sauce ... so you only have to make it a few time a year to have spaghetti once a month (or more).

magnifico

Or another brand?

I prefer traditional Ragu spaghetti sauce.

Or another brand?

I prefer traditional Ragu spaghetti sauce.

Paul Newman's Marinara sauce for me .I use that for everything italian. Lasagna, spagetti, pizza!
Proceeds go to charities too!

I float what suits too... I have probably never made two identical pots of spagetti sauce from Hunt.. and in general I like it better than plain tomato cause in other dishes.

write-on! Newmans own organic marinara is primo sauce

People put carrots in spaghetti sauce?