/ck/ - Food & Cooking

[Anonymous No.4629158]

Who's the king of jarred tomato sauces?

[Anonymous No.4629166]

I'm not too picky, usually if I'm at the crappy store I get Rao's, Patsy's, or Michael's.

There's a brand that I got at Fairway a few months ago that was really good but I can't remember the name and it's not important enough for me to hunt it down.

[Anonymous No.4629214]

i just get classico

[Anonymous No.4629253]

>>4629214
Classico is way too thick for me, Newman's Own all the way.

[Anonymous No.4629262]

>>4629253

if you ain't livin sockarooni

you ain't livin at all

...

that being said no jar'd sauce will compare to homemade.

[Anonymous No.4629304]

>>4629262

don't you even start this shit

[Anonymous No.4629330]

Why would anyone even buy jarred sauce?

As my grandmother says, "It all tastes like shit." Gotta hand it to the old bag, she knows her cooking.

[Anonymous No.4629347]

>>4629330

to be fair, i've been around the block

jarred to homemade

my own, too my friends, too my future/future-ex wifes

red sauce tastes like red sauce

no amount of herbs or meat will offset the taste of tomato

[Anonymous No.4629351]

In Aus we have a cheap sauce called raguletto and in my opinion its one of the best only bested by a few other expensive ones , but yes i make my own home made when ever we can get boxes of tomatoes that are in season. The home made will always best bought sauces

[Anonymous No.4629353]

>>4629347

yes, this. decent canned pasta sauce (I'm not talking about prego) is pretty much fine. I can understand if you're extremely poor or if you happen to have a tomato garden and need to do something with the sudden onslaught once a year, but for most people who aren't guidos, it's a convenience food.

[Anonymous No.4629365]

>>4629330
I cant taste much of a difference.

im sure maybe if I grew the tomatoes/herbs myself but im not going to do that just for some sauce when I have pasta once a week

[Anonymous No.4629378]

>>4629253
>newmans
Enjoy your canola oil pleb fag

[Anonymous No.4629397]

>>4629330
Agreed, even using good tinned tomatoes (San Marzano) and fresh herbs is heaps better, it isn't even hard. Also the result throwing in the rind of a good salty/hard cheese while it simmers is something of magic.

[Anonymous No.4629396]

>>4629378
What?

[Anonymous No.4629400]

>>4629378
>says the nigger who uses ragu

[Anonymous No.4629402]

>>4629397

better than what brands in particular? because good brands use good tomatoes.

[Anonymous No.4629419]

>>4629402
I haven't bought jarred sauce in years, they aren't really all shit, but to me homemade sauce is too easy to not make and tastier. Something about fresh basil thrown, in when it is almost done cooking, and simmering with the cheese rind just makes it much better to me. Plus I pretty much always have all the ingredients to make the sauce on hand. In all honesty it's more convenient to make it.

[Anonymous No.4630294]

Paul Newman

[Anonymous No.4630329]

Seeds of Change, clearly.
Expensive, though.

[Anonymous No.4630338]

>>4629253
As someone who eats spaghetti 3 nights a week, I like Newman's Own as well. Marinara is the best I've had among the jarred sauces.

[Anonymous No.4630614]

I don't have any sort of preference for jarred sauces. They are all slightly similar. It's hard to resist whatever is on sale though. I try to make at least my own meatballs with some seasoning. That pretty much makes it for me.

[Anonymous No.4630852]

I like Bertolli. Who else likes Bertolli?

[Anonymous No.4630902]

If I'm eating canned pasta sauce it's usually for a quick and convenient meal so I don't care too much about it. Just the sauce, pasta, and some garlic/cayenne pepper and that's it.

So really I just buy whichever sauce is on sale. Publix literally always has one of the brands of sauces for sale @ 2 for 1.

[Anonymous No.4630919]

Victoria's
It's normally way too expensive, but Costco sells it at a decent price. The problem is that they only get it in every few months.

[Anonymous No.4630951]

>Whats the best piece of shit?

[Anonymous No.4631131]

>>4630951
No need to be rude.

[Anonymous No.4631134]

>>4629158
OP, I have looked for a long time to find the right sauce. It has been found.

I think the main reason as to why it's so good is the wine they use in it.

Mezzetta Roasted Garlic is my favorite, but I'm sure there are other ones by the same brand you would like. I always end up chopping some garlic and onions to throw in extra anyway.

[Anonymous No.4631141]

>>4630902
This Muir Glen brand is literally shit. You are a true pleb if you think it's good. There's a fucking reason that it's ALWAYS the cheapest. It tastes like shit. Don't buy it.

My girlfriend bought this for my spaghetti and meatballs a couple weeks ago and it completely ruined the meal. Don't buy this shit, I hate it and you should too.

>>4631134
mah nigga

[Anonymous No.4631381]

>>4631134
I've always liked their pepperoncinis, I should try their sauce too

[Anonymous No.4631392]

>all of these plebs threads on the front page
Is /ck/ doomed? Where are all these retards coming from?

[Anonymous No.4631481]

>>4631392
>>>/out/
go be a fag somewhere else.

[Anonymous No.4631501]

Is it bad that I like Prego?

[Anonymous No.4631548]

I am poor, so sometimes I get lazy too and use Ragu. I always add fresh garlic and fresh basil, however and let it simmer a little while.

[Anonymous No.4631553]

Either the Hunts or Del Monte $1/can of sauce. They're actually pretty awesome for dressing up (adding shit to) and are neutral enough in flavor (not amazing nor bad) to go whatever direction you want fairly easily...

[Anonymous No.4631561]

>>4631501
Yes.

[Anonymous No.4631573]

Now look here, young'uns, you NEED to learn to make your own tomato sauces. More, for cheaper, and better quality.
The ONLY excuse for buying premade sauce is if you are dogshit poor, and I mean POOR, then you can buy your $.97 can of Hunt's or Del Monte sauce. That's it.
Get yourselves to the kitchen and do something right for once.

[Anonymous No.4631576]

>>4629419
This this, a million times this.

[Anonymous No.4631580]

>>4631553
Aww yiss. I like doing a homemade sauce but these cheap canned ones are a great base for doctoring up. Like you said they are teh suck as they are but really neutral, great for adding fresh ingredients to.

[Anonymous No.4631584]

>canned sauce

How do you people live with yourself?

[Anonymous No.4631586]

>>4631584
By having enough of a real life to not get hung up over what other people eat.

[Anonymous No.4631590]

>>4631586
Hey, I don't care if you have a shit palette but a canned sauce isn't even good enough for the dogs

[Anonymous No.4631594]

>>4631590
Are you kidding me? The canned sauces are basically just a lightly seasoned tomato puree. "Disgusting" is hardly an appropriate term unless you find liquified tomatoes foul.

[Anonymous No.4631612]

>I'm a lattery day Careme because I know how to simmer tomatoes with some herbs and garlic and oil in a sauce pan

get over yourselves neckbeards. it's fucking spaghetti sauce. save your autism for something actually worth getting excited over.

[Anonymous No.4631623]

I like Trader Joe's Tomato and Basil. It's the one with the green label and it's just a lil' over a buck. Simple but with strong bright flavors, which I enjoy. I don't like sauces that are too timid.

[Anonymous No.4631635]

Hail to the king, baby.

[Anonymous No.4631636]

>>4631612
>beef patty surrounded with angel food cake

Holy shit I want to eat that.

[Anonymous No.4631638]

PREGO

[Anonymous No.4631639]

>>4631612
>Says the idiot who's never made homemade sauce.
The difference is obvious once you've done it. Go forth and try something that's too simple NOT to do.

[Anonymous No.4631652]

>canned sauce

che schifo

[Anonymous No.4631662]

>>4631134
The mezzetta range of sauces (and olives) are really good.

[Anonymous No.4631671]

>>4631639

I've done it enough times to know it's not better, just as different as I care to make it. I guess that's "creativity" by some accounts? it's a complete waste of time as far as I'm concerned. but if comparing your pedestrian seasoned tomato to some jar of crap from trader joe's makes you feel better about yourself, more power to you.

if I'm going to bother I'll make actual bolognese which, let's face it, is probably a little beyond you at this stage. look it up some time and then ask yourself to what extent it resembles what you think of as bolognese.

the jarred seasoned tomatoes with oil and garlic will remain a convenience food as they ought to be.

[Anonymous No.4632045]

>>4629158

>2013
>not making it yourself

seriously how can you faggots ever justify spending $6 on some preservative-packed artificially-flavored horse shit canned "sauce"

absolutely all of it tastes like garbage

making it yourself takes the same amount of work and clean-up for a quarter of the price

you are seriously pants-shittingly retarded and have no place in a kitchen or a cooking board if you can't take five fucking minutes to make a basic fucking tomato sauce out of fucking tomatoes

[Anonymous No.4632054]

>>4632045
thanks for the recipe snob

[Anonymous No.4632055]

>>4632045
>all this mad

[Anonymous No.4632058]

>>4632054
Not him, but here:

Sautee veggies in olive oil with salt, throw in garlic, throw in tomatoes/paste/sauce/crushed/etc, add hearty seasonings, simmer, add fresh seasonings, done.

[Anonymous No.4632071]

There's this brand up in Pennsylvania called DelGrosso. Great stuff.

[Anonymous No.4632088]

>>4632054

https://www.youtube.com/watch?v=N-rAgA_Y1qI&t=3m45s

tl;dw
1. reduce the tomato water that comes in the can with spices, sugar, and vinegar
2. roast the tomatoes with some olive oil and other veggies
3. combine and cook to desired consistency

[Anonymous No.4632132]

Judging by the color, that's not a bolognese. It's not just adding ground meat to a tomato sauce. In fact, it's possible to make a bolognese completely without any tomato. That would be considered, in fact, the more traditional preparation.

Nothing wrong with a tomato sauce that includes ground meat. It's just that many such sauces would not qualify as a bolognese.

[Anonymous No.4632185]

>>4631652
seconded.

[Anonymous No.4632221]

So, what's the best jarred sauce again?
I couldn't tell through all the faggotry in this thread.

[Anonymous No.4632246]

>>4632132
>In fact, it's possible to make a bolognese completely without any tomato. That would be considered, in fact, the more traditional preparation.
You're wrong there, mate.
According to the official recipe drafted by the Accademia Italiana della Cucina the ingredients are as follows (serves 4):

300 g/ca. 10 oz minced skirt steak or brisket;
100 g /ca. 3 oz pancetta dolce (i.e.: un-smoked pancetta);
1 cup beef stock;
½ cup red wine (Sangiovese secco);
5 tbsp. double or triple concentrated tomato paste (doppio o triplo concentrato di pomodoro);
1 onion, 1 yellow carrot, 1 celery rib (50 g/ca. 2 oz each);
1 tbsp. cream.

Sauté the minced vegetables (soffritto) with the pancetta.
Add the meat and allow to brown nicely.
Add the wine.
As soon as the wine has evaporated add the tomato paste, beef stock, cream, salt and pepper to taste and cook over very low heat for about 2 hours.

[Anonymous No.4632249]

>>4629158
whos jared?

[Anonymous No.4632304]

>>4632246
Actually, you're wrong mate. The standard devised by the academy isn't the original iteration of the dish. You'd be surprised to find that history and canon have very little in common.

http://en.wikipedia.org/wiki/Bolognese_sauce

"The numerous variations among recipes for ragù alla bolognese have led many to search for the definitive, authentic recipe.[15] Some have suggested the recipe registered by the Accademia Italiana della Cucina in 1982 as the "most authentic".[16] However, this would be inconsistent with the academy's own beliefs and statements about remaining faithful to tradition in documenting and preserving Italy's culinary heritage.[17][18] Prominent Italian chef Mario Caramella stated, "In Italy, there are several traditional recipes of Tagliatelle al ragù alla bolognese with more or less slight variations".[11] The noted chef, culinary teacher, food writer, and authority on the cuisine of Bologna, Mary Beth Clark, claims "There are as many versions of Bolognese ragù as there are versions of tomato sauce and pizza!"[12] According to UK cookbook author and food writer Felicity Cloake, "The fact is that there is no definitive recipe for a bolognese meat sauce, but to be worthy of the name, it should respect the traditions of the area",[15] a view which is consistent with that often expressed by the Italian Academy of Cuisine."

continued.

[Anonymous No.4632306]

>>4632304
from above:
"The earliest documented recipe for a meat-based sauce (ragù) served with pasta comes from late 18th century Imola, near Bologna.[2] Pellegrino Artusi published a recipe for a meat sauce characterized as being bolognese in his cookbook published in 1891.[3] Artusi's recipe, Maccheroni alla bolognese, is thought to derive from the mid 19th century when he spent considerable time in Bologna (maccheroni being a generic term for pasta, both dried and fresh[4]).

Artusi's recipe only partially resembles the ragù alla bolognese that is traditionally associated with tagliatelle.[5] The sauce called for predominantly lean veal filet along with pancetta, butter, onion, and carrot. The meats and vegetables were to be finely minced, cooked with butter until the meats browned, then covered and cooked with broth. Artusi commented that the taste could be made even more pleasant by adding small pieces of dried mushroom, a few slices of truffle, or a chicken liver cooked with the meat and diced. As a final touch, he also suggested adding half a glass of cream to the sauce when it was completely done to make it taste even smoother. Artusi recommended serving this sauce with a medium size pasta ("horse teeth") made from durum wheat. The pasta was to be made fresh, cooked until it was firm, and then flavored with the sauce and Parmigiano cheese.[3]"

In fact, a ragu, by definition doesn't necessarily include tomato.

[Anonymous No.4632308]

>>4632304
Nonetheless every recipe I've seen so far here in Italy included at least tomato paste.

[Anonymous No.4632312]

>>4632304
What the fuck is "the acadamy?"
Get the fuck out with your copypasta from wiki, as if that was a source of record.
Seriously, GTFO!

[Anonymous No.4632322]

>>4632308
That's pretty authentic, especially since there were no tomatoes in Italy or anywhere else before explorers brought them over from the Americas.

In the south though, around the coasts, there's no need for tomatos, there's a lot of seafood there from the med. Wine makes up some of the sauces, if sauce is even needed.

[Anonymous No.4632354]

>>4632322
The unavailability of tomatoes has nothing to do with this as both tagliatelle and ragù bolognese are quite modern "inventions". Also, I would not rely on Wikipedia's infos too much as I own a copy of Artusi's book and the omission of tomatoes extends to all the recipes included in it, even those who require them as a main ingredients (which, however, is not the case of the ragù bolognese).
Sorry for my poor english. Italofag here.

[Anonymous No.4632362]

>>4632045
>making it yourself takes the same amount of work and clean-up for a quarter of the price

[Anonymous No.4632364]

>>4632249
He spelled it correctly you gigantic faggot FUCK.

[Anonymous No.4632396]

>>4632362
This definitely not a.case where making it yourself is cheaper.

[Anonymous No.4632409]

I like my spaghetti with ketchup.

Does anyone else or am I the only one?

[Anonymous No.4632437]

ITT beginner cooks desperately seek validation for accomplishing an elementary kitchen task without burning their house down

when you grow up, let me know which jarred sauce you end up liking best

[Anonymous No.4632439]

>>4632045

I try to have one of those premade sauces at my place at all times. It's not as expensive as you are saying (around 1.30 Euros) and I always pay attention to the ingredients. Yes, I am aware that they might lie, but eh, gotta live in the danger zone from time to time.

It's great for Sundays/Holidays, after a night of drinking or when you just don't feel like cooking.

[Anonymous No.4632450]

I wonder how you guys make your bolognese sauce.
For me, it's:
- 700 ml passata (or 1 can diced tomatoes+1 package of sieved tomatoes and some tomato paste)
- 250 g ground beef (I try to cut back on meat, you might as well use 500 g)
- 2 carrots
- 1-2 onions
- 1-2 cloves of garlic
- 2-3 celery sticks
- optional: fennel, 1 chilli

- salt, pepper, spicy paprika powder
- oregano, basil
- Worcestershire sauce
- optional: Tabasco, chilli powder

Season beef with salt, pepper, Worcestershire sauce and the Tabasco (if you want to).
Start cutting up all the vegetables into medium-sized dices.
After some minutes, start frying the beef. I add some more Worcestershire sauce here.
Dice up more of the vegetables or wait around, depending on how fast you are with a knife. Don't forget about the beef.
Once you don't see any red in there, add the onions.
Finely chop garlic.
Add garlic, reduce heat to medium, medium-low.
When the nice, fried garlic smell really hits you, add all the other vegetables.
Fry, fry, fry until onions are nice and translucent.
Pour in the Passata.
Add salt, pepper, paprika.
Reduce heat to low.
If you only got dried basil/oregano, add it now.
Let it simmer for 45-however long you can stand not eating minutes.
If you got fresh basil/oregano, add it now.
Let it simmer some more.
Enjoy.

At least I enjoy it.

[Anonymous No.4632455]

>>4632409

yes

[Anonymous No.4632458]

>>4632450
I use about 2 pounds of pork cheeks or beef short ribs, and about a quarter pound of fatty mangalitsa pancetta. Plus some milk, butter, carrots, celery, onion, a SMALL amount of tomato paste, and some white wine. And of course parmigiano reggiano, salt, and black pepper.

It has to cook on low heat for a couple of hours to break down the collagen. I eat it with tagliatelle or more often, pappardelle.

[Anonymous No.4632464]

I buy whatever canned sauce is on sale, then when bubbling I add a diced tomato and a big onion (more onions are awesome) and then some minced garlic. This waters down the sauce and then I added my own seasoning. The result is always tastier/lighter/fresher.