Another Food Inquiry~Spaghetti Sauces

I have a couple of recipes for spaghetti sauce that I've used for years and they are starting to get old, if you know what I mean. (newest recipe is 20 years old...a good recipe but I'm looking for a new taste with my pasta)

I've tried a couple of sauces that you buy in a jar off the grocer's shelf and haven't been really impressed.

Prego's Garden Combination was good but KHaN complained there are too many onions in it.

I tried Classico's Spinach and Cheese the last time but it was so salty I couldn't finish half of my serving and I "went hungry" (filled up on garlic bread) rather than even try to finish it.

Do you buy your spaghetti sauce off the shelf and if so, what brand and what makes you like it enough to buy it more than once?

I thinking of making spaghetti tomorrow. [img]smile.gif[/img]
Thanks!

[Beaumanoir]

Dunno About USA, But For Pasta I Use Cambells Condensed Soup... Sure, Its Soup, But It's Thick And YUMMY!!! [img]tongue.gif[/img]

[Helspanth]

I don't think that you can find it in the States but Barrilla's sauces are really good.
Especially pesto alla genovese.Yum!
However I usually make my own sauces for my pasta

[RudeDawg]

Hey, Moni!

I never buy sauce. I make variations on the MooseHead (I think?) recipe.

Um, Lots of good olive oil. Saute some onions, celery, and bell-pepper. Toss in a bay leaf, some basil, oregano, salt and pepper to taste. If you are adding meat (hamburger or sausage) now is the time to add it.
Once everything's soft, add some tomato paste. (If you stew your own tomatoes, add the tomatoes dry first) Brown the paste a bit, to "carmelize" the flavor. Then, stewed tomatos (and chopped shrooms if you'd like).
let everything stew for about 20-30 min, then add in some good red wine (I know you don't drink, but non-alcoholic or non-sulfide wine can be substituted). Another 20 min, then some grated romano cheese to thicken it up.
I make lots, and freeze the extra.
Hope you like it

Originally posted by Helspanth: I don't think that you can find it in the States but Barrilla's sauces are really good. Especially pesto alla genovese.Yum! However I usually make my own sauces for my pasta

They just started selling Barilla pasta and sauces here. I'll try the sauces out! Thanks! *note to self* "try pesto alla genovese." [img]smile.gif[/img]

I was at my wit's end trying to find a brand of pasta that isn't "dirty"...they don't sell Creamette here (?!) but then I discovered Barilla...clean pasta! YAY! I'm ready to put some away!

Rudy! Thank you for the recipe!
It looks close to what I make myself but anything but the same-old same-old is worth a try at this point!

I'll make a copy of it on my hard drive.

Beaumanoir,
Cambell's...you're missing out son!

[Beaumanoir]

Whats Up With Cambell's!?

[Mouse]

Nice recipe Rudy [img]graemlins/thumbsup.gif[/img]

I would go for it with the addition of paprika, garlic and soy sauce to taste [img]graemlins/wow.gif[/img] Sounds weird, but believe me it works!

[Lord of Alcohol]

Five Brothers brand is pretty good also! Plus do they sell RoTell diced tomatoes and chilis (in a can) around there? It comes in a smallish can but you can buy it in varying degrees of hotness. I buy the "very hot" and add it to the tomato sause. It REALLY kicks some ass!!!! They do have milder versions if that to your taste

[sageridder]

could go on forever on sauces,but wanted to add one nice little trick.when pasta is done drain it well and throw it back in pot it was cooked in,take a cup or so (more or less depending on amount of pasta just enough to coat but not enough to have sauce under pasta) of your sauce and mix it throughly with pasta.This infuses the pasta with the taste(lightly)and makes a world of differance.For a sweeter sauce while the soy is nice balsomic vinigar is nicer.If you are going for a meat sauce (if you don't have the hours involved in doing a true ragu)I like to take sweet and hot sausage split the casing off and mix together the meats with finely chopped scallions, brused(smack it with flat of knife) and finely chopped garlic touch of salt and fresh ground pepper mix togher and quickly brown in some olive oil in a cast iron skillet.Crumble that into your sauce early in it's making to get a good flavor blend.