I saw the thread on "Pizza Sauce Wars" and it got me thinking. I'd like to hear what the members here consider to be the "best" pre-made pasta sauce. I know it's practically a sin to eat sauce from a jar and at least once a month I make a large batch of gravy from scratch for dinner with friends and family and often send everyone home with leftovers. However, during the week I don't have the time or energy to spend hours building a proper gravy - I just want to boil some rigatoni, warm up some sauce and sit down with some good bread and a glass (okay a bottle!) of wine and relax. I'll get it started. The jar that has been my go-to for some time has been Classico Traditional Sweet Basil. I've also tried the Rao's sauces - Basil and Marinara - they are good but at $7 a jar when on sale it's a bit steep. So tell me what's your favorite straight out of the jar? What's the closest to a "traditional recipe"? Which one is so good that you can heat it up and just dip some crusty bread in it and be happy? Maybe you have a few additions you throw in that make that fifteen minute sauce taste like you cooked for hours? I know nothing can ever replace a good home cooked meal for taste and quality but if you only have fifteen minutes give or take which jar do you open?

I've never tried it, but my friend swears by Victoria brand. I actually bought some the other day because it was on sale, but I haven't tried it yet.

I think Bertoli is OK if you don't want to make home made every week. We are getting up in our years and it's a lot of work, but at least once a month my wife makes it

First off, there's a difference between "sauce" and "gravy"... oofa!

Sunday gravy : Bolognese vs Marinara : Meat Sauce

The first two take a lot of time/love, the second two can easily come from a jar.

You can't get "gravy" or a real Bolognese in a jar -- that's an all-day process. But pasta sauce is different -- some are pretty decent, and even better with a loving kiss of some additions. And there's nothing wrong with using a jar as a base, then making it your own.

Hell, jarred sauce at least doesn't taste like the tin can that "fresh tomatoes" come in, off the shelf. Don't sweat it. Using cans of tomatoes doesn't make it (necessarily) taste better. (But if you use cans, which is fine, just add a pinch or two of sugar to counteract the tin can taste)

As for brands themselves, that's a personal preference. I grew up on my mom's doctoring of Progresso -- but I don't think that's around any more, it became something else and I can't think of the name, tho that's good, too. I don't prefer sweeter sauces (like Ragu), but (as a rocker in hiding, and Jerseyite) I do kinda like the Bongiovi brand (Jon Bon Jovi's family)...

http://www.bongiovibrand.com/

I've tried their vodka sauce, and eh... not nearly as good as yours!

NONE...NADA....ZERO



It's worse than a sin.....IT'S AN INFAMIA!




You make a grilled cheese instead.

Thanks! You're welcome back any time for more! Mr. Babe and I would love to see you.

Yeah, right... Mr Babe, not since I poked his eye out! (I can't stop feeling horrible about that!! ) ...but I'd love to see you guys again soon!

C'mon now... there are some decent jarred sauces out there! It doesn't take a rocket scientist to "make" sauce -- anyone can do it! Even companies who package the shit.

...Gravy, tho? That's different......

I really shouldn't be surprised that you are saying this because you also think that they make good pizza down at the Jersey Shore.

Hey, maybe Mama Mig can send you over some Spaghetti o's!

I like the Ragu brand, my 2 favorites are the Old World Style, and the Mushroom and Peppers.

Francesco Ralnaldi's the best sause out of a can Ive had but as its been said its no sub for the real thing.

I gotta admit that Mario Batali's marinara or tomato & basil is pretty good. Pricey but good. I hear that Rao's is suppose to be the best and obviously most expensive. Mario's is a bit cheaper than Rao's but for us working class guys, Barilla is a good option when there isn't enough time to make our own gravy.

I have yet to experience a decent pre-made sauce. When under duress I have to use it, I get Paul Newman's marinara.

My mother is a terrible cook and only buys jarrred sauce, she doctors it up but putting tons of sugar in it because for some reason she likes it to be really sweet. So I have tried a ton of sauces, most are crappy some are terrible but you will come across a good one like Newman's.

Rao's IMO is the best, but the Classico Sausage & peppers is good as well as the Classico vodka sauce.

For a few cans of Rao's you could buy a plum tomato farm, and grow the basil, oregano and garlic on the side to make your own sauce.

They sell the Rao's jarred sauce in a place called Christmas Tree Shops for $5.99 per jar.

Thanks for the suggestions!

I shouldn't have used the word "gravy" when asking about pre-made sauce, I just didn't want to keep repeating sauce - it's the writer in me. I do understand the difference and as mentioned I love taking an entire day to prepare a TRUE gravy from scratch for a big dinner but I was looking for a few suggestions for something quick. Sounds like Raos, Batali and Classico are the most recommended. I'll have to try the Batali and Francesco Ralnaldi's. I'll update if I run across anything special.

Lidia makes a good jar sauce. Silver Palate with San Marzano tomatoes is a bit cheaper, but still good. Why do we have this battle over gravy v. sauce? Its just a word, but keep in mind I've never seen a jar or can that says "Tomato Gravy".

Believe it of not, when properly doctored and simmered with some neck bones and a tablespoon of tomato paste, Ragu old world makes a decent (not great) Gravy

I have long given up. A can of whole imported tomatoes, some garlic, oregano, salt and olive oil, a blender, and heat on the stove top will do the trick, especially if you drain off all the water first, and let it sit overnight and re heat.