ADVERTISEMENT

This board is too political...

Mids is pretty good. Even better if you cook up some ground beef and then cook that in the sauce for a bit. I know that deflates the purpose of jar sauce but it does make it much better.
I bought Mids recently and didn’t like it. But, you are right, is probably a great base to add stuff too.

The Newman’s sausage and peppers actually used to be much better, but it is still the best to me.
 
I bought Mids recently and didn’t like it. But, you are right, is probably a great base to add stuff too.

The Newman’s sausage and peppers actually used to be much better, but it is still the best to me.

All Mids aren’t good. Some are outright trash IMO. But the garlic and onion and tomato and tomato basil are ok. You could certainly do a lot worse.
 
Classico simple basil marinara sauce is always a fall back. Rao's too. But I usually make my own, even quick sauce.....and this got us off of politics.

Here is one of the best, simple pasta sauces you can make. It is actually legendary from Marcella Hazan.

Get a can of the best plum tomatoes (San Marzano) possible. That is they key.
Slice a Vidalia onion in half.
pinch of sugar and salt
Stick of really good butter (unsalted).

Combine them all...cook for an hour or two. Remove the onion, season as you wish and thank me later, especially if you are saucing gnocchi. Seriously it is outrageously good.
 
Classico simple basil marinara sauce is always a fall back. Rao's too. But I usually make my own, even quick sauce.....and this got us off of politics.

Here is one of the best, simple pasta sauces you can make. It is actually legendary from Marcella Hazan.

Get a can of the best plum tomatoes (San Marzano) possible. That is they key.
Slice a Vidalia onion in half.
pinch of sugar and salt
Stick of really good butter (unsalted).

Combine them all...cook for an hour or two. Remove the onion, season as you wish and thank me later, especially if you are saucing gnocchi. Seriously it is outrageously good.

Dinner tomorrow, have all that stuff in the house.
 
Dinner tomorrow, have all that stuff in the house.
Seriously. Google Marcella Hazan tomato sauce with onion and butter. It is pretty famous and famous for a reason.

Today, I am not a Filet dude. Would much rather have a fatty ribeye or porterhouse, but trying to eat more healthy and much more veggies.

Grilling some really nice filets I got from a butcher making some demi glace mushroom sauce with them. Fresh green beans from the garden. Smashed red potatoes and an arugula (from the garden) salad with reggiano shaved and balsamic served with a Petit Syrah.

Should be a nice meal.
 
Seriously. Google Marcella Hazan tomato sauce with onion and butter. It is pretty famous and famous for a reason.

Today, I am not a Filet dude. Would much rather have a fatty ribeye or porterhouse, but trying to eat more healthy and much more veggies.

Grilling some really nice filets I got from a butcher making some demi glace mushroom sauce with them. Fresh green beans from the garden. Smashed red potatoes and an arugula (from the garden) salad with reggiano shaved and balsamic served with a Petit Syrah.

Should be a nice meal.
Spoken like a true and talented foodie.
 
Classico simple basil marinara sauce is always a fall back. Rao's too. But I usually make my own, even quick sauce.....and this got us off of politics.

Here is one of the best, simple pasta sauces you can make. It is actually legendary from Marcella Hazan.

Get a can of the best plum tomatoes (San Marzano) possible. That is they key.
Slice a Vidalia onion in half.
pinch of sugar and salt
Stick of really good butter (unsalted).

Combine them all...cook for an hour or two. Remove the onion, season as you wish and thank me later, especially if you are saucing gnocchi. Seriously it is outrageously good.

No onion and no sugar for me. I hate sugar is sauce, we call that ketchup.

Olive oil in small pot, add a few cloves of garlic. Let the garlic cook in the oil for a few minutes. Add can of tomatoes. Few fresh basil leaves if you have it, dash of oregano, salt and pepper (I add some granulated garlic too). That's legit and the best quick sauce around.
 
Rizzo’s malabar inn. Crabtree Pa. Have been eating it for 45 years. Buy it by the case. Nothing fancy. Just good sauce. Doctor it up anyway you like. Live in SC. They ship. Pay $56.00 a case of 12. Well worth the money. Can buy in Pa for under $3.00 a jar. Or, just drive to Crabtree..worth it. Tastes like the fresh restaurant version...so good.......
Like Mids pizza sauce.
 
  • Like
Reactions: Parkview57
True story: I took a pressure cooking class once. The chef who taught us said in a pinch at home he always uses Hunt's Pasta Sauce in the can. It actually is very good and in a rush will use it if I have to. It's not sweet and very smooth.
 
No onion and no sugar for me. I hate sugar is sauce, we call that ketchup.

Olive oil in small pot, add a few cloves of garlic. Let the garlic cook in the oil for a few minutes. Add can of tomatoes. Few fresh basil leaves if you have it, dash of oregano, salt and pepper (I add some granulated garlic too). That's legit and the best quick sauce around.
Dude. We are talking Marcella Hazan here. To dis on her recipe is like criticizing Ted Williams approach to hitting. Sorry. She like wrote one of the Bible’s of Eyetalian cooking.
 
Almost every store bought sauce I've tried has too much sugar. I don't get any now. But I do like some bottled vodka sauce, especially since I don't make that particular kind myself anyway.
 
Dude. We are talking Marcella Hazan here. To dis on her recipe is like criticizing Ted Williams approach to hitting. Sorry. She like wrote one of the Bible’s of Eyetalian cooking.

I don't like a sweet sauce, prefer the natural, tangy tomato taste. Most Americans have a palate that is accustomed to sweetness, from all the corn syrup that's been integrated into everything we eat. Chef's cook for the masses.

An onion adds enough sweetness, you don't need the extra sugar. And you never know how sweet the tomatoes are until you cook them. So if you want sweeter, wait to add your sugar if your inclined to add granulated sugar. I know some folks from Abruzzi that add whole carrots to extract their natural sweetness.

I can't stand sugar on raw tomatoes either. Just salt and pepper. But hey, that's just this Italians preference.

The best red sauce is a southern Italian ragu (our Sunday sauce), but that's for another thread.
 
Our local Italian place (owned by Italian immigrants) makes a sweeter sauce that’s actually really good. I suppose it’s a matter of taste but it works with what they make.

The owner did admit that they have to adjust recipes based on what Americans prefer so that might be telling. He also took gnocchi off the menu because nobody here would eat it.
 
I don't like a sweet sauce, prefer the natural, tangy tomato taste. Most Americans have a palate that is accustomed to sweetness, from all the corn syrup that's been integrated into everything we eat. Chef's cook for the masses.

An onion adds enough sweetness, you don't need the extra sugar. And you never know how sweet the tomatoes are until you cook them. So if you want sweeter, wait to add your sugar if your inclined to add granulated sugar. I know some folks from Abruzzi that add whole carrots to extract their natural sweetness.

I can't stand sugar on raw tomatoes either. Just salt and pepper. But hey, that's just this Italians preference.

The best red sauce is a southern Italian ragu (our Sunday sauce), but that's for another thread.
To be honest, I like both. Sometimes in a mood for a sweeter sauce, sometimes for a more savory, tangy sauce.
 
Our local Italian place (owned by Italian immigrants) makes a sweeter sauce that’s actually really good. I suppose it’s a matter of taste but it works with what they make.

The owner did admit that they have to adjust recipes based on what Americans prefer so that might be telling. He also took gnocchi off the menu because nobody here would eat it.

i love gnocchi but man, that's a load of calories. feel as if i ate a bowling ball afterwards. i just can't eat like that anymore. people in their 20's can get away with that but they just don't have the palate.
 
  • Like
Reactions: pittdan77
i love gnocchi but man, that's a load of calories. feel as if i ate a bowling ball afterwards. i just can't eat like that anymore. people in their 20's can get away with that but they just don't have the palate.
Yeah - I avoid gnocchi. I can't eat a lot of anything in one sitting and these literally explode in my stomach.
 
  • Like
Reactions: pitt90seven
When it comes to spaghetti sauce, I am very picky. Not because I am some sort of expert in the field, it's just a matter of taste. I very seldom eat any pasta in restaurants because I don't like most spaghetti sauces that I have tried.
That being said, there is one restaurant in Murrysville that has spaghetti sauce that is very good. The place is called Pasqualino's. Tried it a couple of times and as I said, it was very good. If I want to make spaghetti for dinner and don't want to spend all day cooking it, I will go to Pasqualino's and buy a couple jars of their sauce.
 
ADVERTISEMENT
ADVERTISEMENT