Personally, I never heard of it.

America's Test Kitchen ranked Jarred Pasta Sauses and came up with the results in the link.

I kinda like the Ranaldi (#2), but there are better jarred sauces than any on the list -- but they cost a pretty penny. That's why you might as well make your own: it's not that tough, and only takes about an hour. (Okay, "Gravy" takes longer -- but never heard of a good jarred or canned "gravy")