what kind of spaghetti sauce do you use?

My family is known to make spaghetti for many days through the month. The other day I started thinking I have only made it 1 time since dh and I have been married....I am making it tonight again, I am using Prego Traditional tonight, but it has been so long since I had made it I can't remember what is a really good sauce.

By Kate on Monday, January 24, 2005 - 06:42 pm:

We only use Ragu Traditional and even with that we painstakingly strain all the horrible dried onions out of it. Once the onions are gone, it's quite good!

By Kernkate on Monday, January 24, 2005 - 06:46 pm:

My mom always used Ragu and I still do. Not the best but just got use to it, I guess. Unless I am lucky and DH makes a batch of homemade He makes the best homemade from his moms recipe!!!
I have tried Prego and that was good. Prego taste more like homemade then Ragu.
We have spaghetti at least once every 2 weeks I would die without my pasta

By Colette on Monday, January 24, 2005 - 06:56 pm:

We either do homemade or use Newmans. Dh made homemade goat cheese and basil ravioli yesterday so we are having that tonight w/a white wine sauce.

By Karen~moderator on Monday, January 24, 2005 - 06:59 pm:

I either use Healthy Choice or Classico, and add more seasoning to it. My grandma made THE best, made-from-scratch spaghetti sauce - it took an entire day to make/cook and there is nothing I've tasted since that has even come close. Unfortunately she didn't cook by a recipe, and I was unable to cook with her before she passed away so I could learn how to make it. As much as I hate to cook, THAT would have been worth it!

By Andi on Monday, January 24, 2005 - 07:46 pm:

How funny....I made spaghetti for dinner tonight! I make homemade, it's so easy and I think it's better tasting. I've had it cooking in the Crock Pot all day....Mmmmmmm, I am sooo hungry!

By Kaye on Monday, January 24, 2005 - 07:59 pm:

I make homemade too. I make a big batch and then freeze, it will last for a long time. I freeze in different size portions, one size for a big group, then some individual. We eat lots of pasta at my house!

By My2cuties on Monday, January 24, 2005 - 08:00 pm:

how do you make homemade? That is if it's not a family secret .

By Colette on Monday, January 24, 2005 - 08:27 pm:

Pasta machine!!

By Karefl on Monday, January 24, 2005 - 09:48 pm:

I never thought of straining the horrible onions out! Great idea Kate! Thanks!

By Andi on Monday, January 24, 2005 - 10:02 pm:

I posted the recipe for my sauce on the recipe board a year or so ago...it should still be there.

By Sue3 on Monday, January 24, 2005 - 10:09 pm:

I can tomatoes and make home made also.I think I will make that tomorrow ,it sounds good.

By Dawnk777 on Monday, January 24, 2005 - 11:19 pm:

Once I bought Ragu and didn't think it tasted very good. (It was a long time ago. I think we didn't have kids yet, or else Sarah was too little to eat spaghetti!) I kept wishing it tasted like my own spaghetti sauce. So, I very rarely buy the store-bought stuff.

Sauce:
3/4 C chopped onion
3 T. oil
2 1-lb cans tomatoes (4 cups)
2 6-oz cans (1-1/3 cups) tomato paste
1 T. sugar
1-1/2 t. salt
1/2 t. pepper
1 bay leaf
1-1/2 t. oregano
1 cup water

Cooked chopped onion in hot oil until tender. Add next 7 ingredients, along with 1 cup water. Simmer 60 minutes. Remove bay leaf.

(whole recipe with meatball info on recipe board)

By Cybermommyx4 on Monday, January 24, 2005 - 11:46 pm:

I just brown some 85-90% lean ground beef, and then add a big jar of RAGU. The kids love it! We don't like any other kind of sauce (I think Prego tastes a little like beer)(?) But everyone's tastes are different. The kids won't eat anything "chunky" and Ragu has a "redder" color than some of the others, so it looks better to them. We tried all of the ones on the market over the years, and now Ragu is the "tried and true" favorite.

By My2cuties on Tuesday, January 25, 2005 - 12:16 am:

prego was wonderful tonight (or maybe I was just extremely craving it!) and both of the girls loved it. I am going to try the others as I hope I start cooking this at least a little more often..lol.

By Kaye on Tuesday, January 25, 2005 - 12:18 am:

My recipe is similar to dawns, except I brown my onions with a pound of italian sausage. Then add the other ingredents (make sure to degrease). And cook as she said. i do tend to simmer mine for about 2-3 hours.

By Amecmom on Tuesday, January 25, 2005 - 09:48 am:

You can also do a quick sauce with good quality canned, crushed tomatoes like Sclafani, or any brand of San Marzano tomato. Use a deep frying pan with a lid. Sautee a little onion, garlic and spices you like (salt, pepper, oregano) in olive oil. Do the onion first. When it's close to done, put in your garlic. When the garlic is soft and golden, add a can of tomatoes. Let cook on medium heat stirring frequently for about 15 minutes. Then, lower the heat. Stir frequently so it does not stick
Then, put your water to boil for the pasta. When you put the pasta in, add some fresh basil to your sauce.
When your pasta is done, your sauce should be, too.

I've only used one sauce from a jar, Barilla.

I also do the longer sauce when I'm doing meat.
Have fun cooking!
Ame

By Pixie on Tuesday, January 25, 2005 - 09:51 am:

I use many different sauces but odd man out never ragu or prego. I also on occasion make my own (for one certain dish).

By Karen~moderator on Tuesday, January 25, 2005 - 10:10 am:

Andi, your recipe isn't there. I don't know what's happened on the recipe board, it appears a lot of stuff that was posted a while back is missing. Would you mind reposting it? Please?? :-)

By Bellajoe on Tuesday, January 25, 2005 - 10:25 am:

My mil cans tomatos, so i make home made sauce. When i don't feel like fussing with that, i get MIDS sauce. it's really good!

By Palmbchprincess on Tuesday, January 25, 2005 - 11:09 am:

I make some in the crock pot, or use Ragu thick and chunky. I generally use the Ragu if I'm making lasagna, and either use the Parmesan and Ricatta, or the Onion, Garlic, and Tomato.

By Alberobello on Tuesday, January 25, 2005 - 03:33 pm:

One sauce that is very easy to make is bacon and broccoli, we do it with short pasta but spaghetti works just fine. It is only a matter of boiling your broccoli with the pasta and in the meantime cook some onions with cubes of bacon. When the pasta is ready, drain, mix with the bacon, add some double cream, parmesan chesse and black pepper and that's it. My partner is Italian and he tries to cook all different types of pasta. The only problem is the mess he leaves behind after his experiments! And who do you think has to clean?
Me of course!
Maria