AVOID These 7 Pasta Sauces At All Costs (5 That Are Safe & Tasty)

Comments · 339

• CE

  @celisachoo7900 · 8 months ago (edited)

  Whenever products are spending so much money on commercial advertising markets,  it’s a red flags.

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• SA

  @samanthahoffman4647 · 8 months ago

  I like Raos  pasta sauce but now that I know that Campbells bought them, I am skeptical.

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• RO

  @robertcuminale1212 · 9 months ago

  I grew up in Brooklyn in a Sicilian section of Bushwick. My family was odd for the neighborhood. My mother&apos;s family had come with the Dutch in 1627 and we were a mix of seven nationalities.<br>My paternal grandfather was born in Sicily. He came here at one year old. He was very Americanized and had served in WW 1 in the Army. My grandmother was German. She could cook anything from German, Italian, American, Polish, etc. Everyone knew when she was cooking because the smell made your mouth water when you entered the building. <br>My grandfather loved her &quot;gravy&quot;. We didn&apos;t call it sauce. It was all made from raw ingredients. One of the things these jarred sauces miss is meat. At worst there&apos;d be pork neck bones cooking in the sauce making it have a sweeter taste. On the best days there would be meatballs, sausage or braciola floating in the pot each adding their own flavor. It was never greasy and coated the spaghetti perfectly. She taught my mother who wasn&apos;t Italian to cook and my mother was also a great cook. Not many women learn to cook like this any more so they depend on prepared foods. <br><br>I worked for a few years for my mother&apos;s stepfather who owned an Italian restaurant. There I made a commercial sauce that was good on spaghetti and pizza. We cooked 10 pounds of meatballs and sausage in the sauce and that I think was what made it taste good.<br>I made my own at home for many years and froze the excess for for later. I stopped doing that as I got older and rely on jarred sauce now. This has been a good video acquainting people with all the various brands and their particulars. I use the cheaper brands to make lasagna because they get lost in all the flavors from the ricotta, mozzarella and sausage and meatballs. I never eat lasagna outside. It&apos;s always too dry. I put sauce between each layer and it keeps it moist and helps spread the various flavors to the whole pan.<br><br>Thanks again for the critique.

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• KA

  @KamauHashim · 9 months ago

  When my dad cooked the sauce was on the sweet side which he said was more a Sicilian style. When my mom cooked it was on the spicy side. I take after my mom when it comes to pasta sauces.

  13

• TU

  @Tunguska2025 · 9 months ago

  I make my own. It takes a good part of a day, but I know &nbsp;what&apos;s in it, and how it&apos;s made.

  35

• VI

  @victoriabailey7964 · 4 months ago

  Newman’s pasta sauce &nbsp;shocked me MOST!

  1

• NI

  @nicole-uo9cd · 8 months ago

  I always bought Classico pasta sauces back in the 80&apos;s. Now I buy a premium brand when I want the flavour of the sauce to shine with that of the pasta I cook.

  5

• FR

  @frajoladellagato · 7 months ago

  Mezzetta’s Spicy Marinara really is legit. I could eat it straight from the jar (and sometimes do). And I’ve found it for under $5 per jar, which is great bang for your buck, as quality-wise I’d put it up against the $8+ premium brands.

  3

• EN

  @enyo24 · 5 months ago (edited)

  <a href="https://www.youtube.com/watch?v=eX229x_fczk&amp;t=504">8:24</a> I buy Classico sometimes when I need something fast because the Atlas mason jar is reusable and you can use a regular mouth mason jar top and ring with it.

  2

• LE

  @leesyrjanen3947 · 8 months ago

  I can&apos;t believe Silver Palate San Marzano sauce wasn&apos;t mentioned. It&apos;s my favorite.

  8

• RE

  @renewyckoff545 · 9 months ago

  I&apos;ve often thru the years bought tomatoes puree &nbsp;and added my own ingredients 😊

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• SP

  @spoonstir8675 · 6 months ago

  Raise and can my own tomatoes and make my own sauce. Grow some of my own herbs also

  1