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What's your favorite spaghetti sauce?

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.
 
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! :-\
 
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.
 
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!
 
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.
 
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!
Click to expand...

No rosemary or sage? Boooo-urns! 😉
 
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.
 
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 🙂
 
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. 😛
 
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 😛)
 
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 😛)
Click to expand...

Please feel free to PM 🙂
 
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.
 
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!
Click to expand...

No rosemary or sage? Boooo-urns! 😉
Click to expand...

That is what the ETC is for! i couldnt think of the rest! 😀
 
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 😛)
Click to expand...

Please feel free to PM 🙂
Click to expand...

I'll get it for ya tonight.

BTW, You won't need meatballs for it, it uses linked italian sausages, sliced.
 
Emeril might not ever be on sale, but it easily destroys all other sauces. Vodka sauce is like pure sex, IMO.
 
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.
Click to expand...

😕

Not that Ive ever noticed....
 
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.
Click to expand...

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

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

i think he is saying it turns orange because of the grease in the meat.
 
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 😛)
Click to expand...

Please feel free to PM 🙂
Click to expand...

I'll get it for ya tonight.

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

ygpm

*drool*

😀
 
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