favorite/best Italian tomato sauce (gravy)?

[masraum]

I grew up on sauce that came out of a jar. I don't know that I've ever had sauce that didn't come out of a jar or can. I'm not aware of anyone that fed me making it from scratch. It's probably like pizza and sex, even bad sauce is still pretty good.

We have been buying "Rao's" brand sauce for a while. I bought a jar of "Rao's Arrabbiata" (spicy marinara) to try a while back. I finally got around to trying it (ya gotta let it age in the jar/cupboard for full, complex flavor profile don't ya know) the other day with some meat. DAMN! THAT'S some AWESOME sauce! Holy moly, that's probably the best sauce that I've ever had out of a jar. It's got umami in spades, and then a light spicy heat to add a little zing.

So, what's your favorite sauce?

Got a great recipe for sauce (gravy)?

[stevej37]

Out of a jar...my favorite is Alfredo.

sorry...not a tomato sauce.

[VINMAN]

I would suggest one but, the ghosts of my mother and grandmas will come and haunt me for even thinking about sauce from a jar!

.

[masraum]

Originally Posted by stevej37

Out of a jar...my favorite is Alfredo.

What sort of crazy alfredo has tomatoes in it?!?

Yes, I love alfredo as well.

Funny "alfredo" story.

Years ago, I was a bartender at a place with a kitchen. One of the employees came up to order some food and wanted something that wasn't on the menu. She said "can I get a plate of noodles with a little alfredo on it?" The brain is a funny thing, because my mind pictured a plate of noodles on the stainless counter in the kitchen with a little Italian guy named Alfredo sitting on the noodles.

[yellowperil]

For sauce out of a jar, this one is pretty good. But a sauce made from scatch with good tomatoes is hard to beat. And fun to make, take all afternoon, taste test a lot, always have a good red wine handy too. Your wife will be mucho happy IMO


This tread is gonna get many replies. I'm not ashamed to be French Canadian, but just seeing the written word "Italian" makes me hungry, and that other thing men suffer from.

[herr_oberst]

[Skytrooper]

I can all my own tomato sauce. I keep it plain and easy so I can use it in a variety of ways.

[KFC911]

Originally Posted by VINMAN

I would suggest one but, the ghosts of my mother and grandmas will come and haunt me for even thinking about sauce from a jar!

.

LOL.... and they would suggest that "I" use Newman's Own Sockarooni (the only variety of his I've tried) just like my friend's mom did .

[masraum]

Originally Posted by Skytrooper

I can all my own tomato sauce. I keep it plain and easy so I can use it in a variety of ways.

I'm assuming that means that you make a "base" and then the seasoning gets added to the dishes?

[Racerbvd]

[WPOZZZ]

Originally Posted by KC911

LOL.... and they would suggest that "I" use Newman's Own Sockarooni (the only variety of his I've tried) just like my friend's mom did .

Mom's old family recipe starts with Ragu.

[asphaltgambler]

Originally Posted by yellowperil

For sauce out of a jar, this one is pretty good. But a made from scatch with good tomates is hard to beat. And fun to make, take all afternoon, taste test a lot, always have a good red wine handy too. Your wife will be mucho happy IMO


This tread is gonna get mucho replies. I'm not ashamed to be French Canadian, but just seeing the written word "Italian" makes me hungry, and that other thing men suffer from.

^^^^Correct! Winner^^^^

[VINMAN]

Originally Posted by KC911

LOL.... and they would suggest that "I" use Newman's Own Sockarooni (the only variety of his I've tried) just like my friend's mom did .

LOL! Actually, Sockarooni is one of the only ones that like! Along with Classico Beef and Pork.

Growing up, jar sauce was strictly taboo in my family.

.

[Rob Channell]

Used to buy jars of Prego, Classico, or whatever and doctor it a bit. Usually make my own now, but still start from a can most times (crushed tomatoes). I make it in an instant pot style pressure cooker.

Chop a large onion and brown in olive oil.
Feel free to add a bell pepper if you like or some fresh garlic near the end of browning.
Add meat if desired partway through and brown with onion. I usually use 2 lbs of ground chuck. Sometimes I might try 1 pound of beef and 1 pound of hot italian sausage.
Drain some grease if there is too much after browning.
Add (2) 28oz cans crushed tomatoes. I have tried tomato sauce and tomato puree but I like the crushed tomatoes the best. Some chunks and pieces of stuff but not the regular diced shapes that turn off my kids. It kinda cooks down over time so the pieces aren't huge, just the right consistency for my taste. Makes it feel thicker than just tomato sauce.
I also like to add mushrooms, when I have them, usually portabella.

Now add the spices to taste, close the lid, and slow cook for several hours to let it meld.

My spice choice, I don't measure. I usually eyeball it and tweak by taste.:
Oregano
Basil, (more Basil than Oregano)
Thyme, (less Thyme than Oregano)
Cayenne pepper or red pepper flakes for spiciness(Cayenne for me)
Black pepper
Kosher salt to taste
Perhaps a pinch of Cinnamon
small amount of sugar (occasionally)
Onion powder if I started with meat and no onions
Garlic powder if I had no fresh garlic

Probably not the best or fanciest but I do get complements on it.

[masraum]

I don't think I've ever seen or heard of sockarooni before this thread. Ok see if I can find some.

Buying sauce with meat already in it has always seemed wrong to me.

[911_Dude]

I used to think Classico was good. Then I found Rao's and really thought it was great. Then I started making my own sauce. And now any store bought tomato base "Italian" sauce tastes like sludge with a reduction of water flavored from an old sweaty work boot.

Basic sauce is so easy and taste so incredibly better than anything you can pour from a jar or can, there just really isn't any excuse. And then simple variations just make it over the top.

[Skytrooper]

Originally Posted by masraum

I'm assuming that means that you make a "base" and then the seasoning gets added to the dishes?

Yes, I make a base sauce. I always simmer it with seasonings. I dont just dump them in. Fresh herbs from the garden. Meat depending on what I am making. All simmered together in my "base" sauce. It makes the house smell great !

[jcommin]

Prefer to make my own but I like Rao's.

[KFC911]

I start with the Sockarooni and add meat (beef & Italian sausage (made in a great NY style deli).... but it will NEVER be "gravy" !

[javadog]

I suggest that you buy a decent Italian cookbook and learn to make pasta like the Italians eat it.

Italian food as we know it in this country is just all wrong.

You just don’t make good pasta by drowning it in way-to-much tomato sauce.

And in Italy, the best meat “sauces” have very little tomato in them.