What's your favorite spaghetti sauce?

[imported_Tomato]

Preferably with mushrooms, any suggestions?

 

[brtspears2]

I'm cheap and I go with Prego, Ragu, or whatever is on sale for about $1/jar. I usually toss in a bunch of fresh onions, garlic, and a habenero to make it taste ok.

 

[Injury]

I prefer standard brands.. preferribly Prego, because they have the least amount of BIG FREAKING CHUNKS OF TOMATO that I hate. If I wanted tomatos on my pasta I'd put them on there myself. I want sauce dammit! :-\

 

[DnetMHZ]

The one I make my self. Don't really have a recipe, I just make it.

 

[nakedfrog]

I don't like mushrooms, so I doubt my choice would be yours. I usually get Ragu Hearty Meat Meatball Parmesan or Prego Mini-meatball.

 

[Lola]

i dont have a homemade one, but i know my FI's mom makes homemade sauce with tomato paste, canned tomatos, several italian spices (oregeno, parsley, tyme, bay leaf, etc) sauteed mushrooms, 3-5 cloves of garlic, gound sirloin, and for extra flavor, add a ham-hawk or two.
It is really good and pretty easy to make, plus, you can "eye" it and adjust the consitancy flavor to your taste!

 

[thirdlegstump]

I make my own sauce up as I go. Usually like the normal white wine, butter, olive oil, red chili peppers, garlic and basil. After a thin layer of the sauce is done on a frying pan, I crank the heat up and throw on the half cooked spaghetti on and pan it for 2 mins. Done.

 

[nakedfrog]

Originally posted by: Lola
i dont have a homemade one, but i know my FI's mom makes homemade sauce with tomato paste, canned tomatos, several italian spices (oregeno, parsley, tyme, bay leaf, etc) sauteed mushrooms, 3-5 cloves of garlic, gound sirloin, and for extra flavor, add a ham-hawk or two.
It is really good and pretty easy to make, plus, you can "eye" it and adjust the consitancy flavor to your taste!

No rosemary or sage? Boooo-urns!

 

[Mill]

Only one thing you need to know. For canned sauce, Emeril > *

 

[geecee]

If you're going store-bought, Rao's is good stuff. Not sure if they have a mushroom sauce though, and it's something like $8 a bottle. For more regularly priced store bought sauce(~$2-3), the Clasico (?) sauces are pretty good and I'm pretty sure they have a mushroom sauce.

 

[Beau]

Easy cheat to home-made taste:

use Prego traditional as a base for your sauce. Fry 1/2 pound ground hot italian sausage till browned, drain 1/2 the oil (not all, a lot of the flavor is in the oil), throw in some sliced mushrooms and cook over medium heat until they're soft and brown (sauteed), dump in one jar of the prego traditional, add a tablespoon of italian seasoning and a tablespoon of garlic powder. Very good stuff

 

[imported_Tomato]

Emeril's stuff is never on sale, sigh. Thanks for the suggestions, I'll see what's on sale this week and see what I can do with it. I'm going to try making my own meatballs for the spaghetti:

3 eggs
3/4c milk
3c bread crumbs
1/2c finely chopped onion
2ts salt
3lbs ground beef

Mix, shape into 24 meatballs, bake at 375 for 25-30 minutes.

Hopefully the sauce will compliment them, not mask their flavor.

 

[Beau]

If you really want to impress them, I've got a 36-hour crock-pot authentic recipe that will blow you away, but I don't really wanna post it on the net (my grandma would flip over that )

 

[imported_Tomato]

Originally posted by: Beau
If you really want to impress them, I've got a 36-hour crock-pot authentic recipe that will blow you away, but I don't really wanna post it on the net (my grandma would flip over that )

Please feel free to PM

 

[TechnoKid]

Any red sauce without meat. I reeeeaaly dislike meatsauce, the meat discolors the sauce and makes it orange instead of red; it tastes fine and all, just don't like the color.

 

[Lola]

Originally posted by: nakedfrog

Originally posted by: Lola
i dont have a homemade one, but i know my FI's mom makes homemade sauce with tomato paste, canned tomatos, several italian spices (oregeno, parsley, tyme, bay leaf, etc) sauteed mushrooms, 3-5 cloves of garlic, gound sirloin, and for extra flavor, add a ham-hawk or two.
It is really good and pretty easy to make, plus, you can "eye" it and adjust the consitancy flavor to your taste!

No rosemary or sage? Boooo-urns!

That is what the ETC is for! i couldnt think of the rest!

 

[Beau]

Originally posted by: Tomato

Originally posted by: Beau
If you really want to impress them, I've got a 36-hour crock-pot authentic recipe that will blow you away, but I don't really wanna post it on the net (my grandma would flip over that )

Please feel free to PM

I'll get it for ya tonight.

BTW, You won't need meatballs for it, it uses linked italian sausages, sliced.

 

[Mill]

Emeril might not ever be on sale, but it easily destroys all other sauces. Vodka sauce is like pure sex, IMO.

 

[pyonir]

Ragu. I don't like cooking so jars are fine with me. And with the least amount of "chunks" possible.

 

[Beau]

Originally posted by: TechnoKid
Any red sauce without meat. I reeeeaaly dislike meatsauce, the meat discolors the sauce and makes it orange instead of red; it tastes fine and all, just don't like the color.

Not that Ive ever noticed....

 

[Mr N8]

Ragu (I think) Super Chunky Mushroom or Mama's Special Garden Sauce. Both are great.

 

[nakedfrog]

Originally posted by: TechnoKid
Any red sauce without meat. I reeeeaaly dislike meatsauce, the meat discolors the sauce and makes it orange instead of red; it tastes fine and all, just don't like the color.

You can't see the color of sauce once you're done smothering it with parmesan
And all my meat sauces are still red.

 

[Lola]

Originally posted by: nakedfrog

Originally posted by: TechnoKid
Any red sauce without meat. I reeeeaaly dislike meatsauce, the meat discolors the sauce and makes it orange instead of red; it tastes fine and all, just don't like the color.

You can't see the color of sauce once you're done smothering it with parmesan
And all my meat sauces are still red.

i think he is saying it turns orange because of the grease in the meat.

 

[Beau]

Even with the grease, it shouldn't turn orange.

 

[iamme]

Originally posted by: Beau

Originally posted by: Tomato

Originally posted by: Beau
If you really want to impress them, I've got a 36-hour crock-pot authentic recipe that will blow you away, but I don't really wanna post it on the net (my grandma would flip over that )

Please feel free to PM

I'll get it for ya tonight.

BTW, You won't need meatballs for it, it uses linked italian sausages, sliced.

ygpm

*drool*