Got a jar of this spaghetti sauce and had it the other day. It was OK. I only used half the jar so I made the rest today but this time I added browned hamburger and a diced up onion. Made a world of difference. So much better today.
Edit: It was not the traditional sauce. It was Ragu Garden sauce.
Post by Ser Jep of House Gambardella on Mar 12, 2019 15:25:33 GMT
I do that often - add browned ground beef with onions (and garlic) to ready-made pasta sauce to make my own bolognese. I sometimes add mushrooms and/or red peppers as well. The end result wouldn't get me any awards in any culinary contest in Italy (or anywhere else for that matter) but is good enough for me.
Post by wickedkittiesmom on Mar 12, 2019 23:42:00 GMT
I use Prego's Farmers' Market classic marinara (tomato, olive oil & oregano), I brown ground chuck and also add a tablespoon of sugar. WKD loves it. Prego's Farmers' Market line is much better than their other sauces. Some stores don't carry it, it has a tan label , I can usually find it at Publix and sometimes at Walmart.
This is what I buy. 100% profits go to charity and it’s frickin Paul Newman.
Not sure I believe that. It would take a lot of work making it, packaging it and marketing it. I just can't see all those people working so hard doing it for nothing.
You might be right.
Newman's Own is a food company founded by the late actor Paul Newman and author A. E. Hotchner in 1982. The company gives 100% of the after-tax profits from the sale of its products to Newman's Own Foundation, a private non-profit foundation which in turn gives the money to various educational and charitable organizations. Since then, 100 percent of Newman’s Own profits have been donated to charity, resulting in more than $460 million donated to date.
My concession to jarred sauce is Passata tomatoes (any brand). also, Classico alfredo sauce once in a while. Otherwise, I make my own using onions, garlic, passata tomatoes and whatever spices I feel like that day. With or without meat, mushrooms, peppers, in any solo or combination.