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I use the jarred MONTE BELLO (New Jersey), it sells for $4-6 in my area and has that bursting fresh restaurant taste that you often find in the $8-12 jarred sauces. The corporate brand sauces like Ragu, Classico, Barilla, Prego and such do not even compare. I used to like TASTY TOMATO (Texas?) but I haven't seen it for a long time. I used to like some refrigerated sauces, but havent found a good one in years, I dont care much for Buntoni.
The only one I ever use is alfredo, then doctor it with my own garlic, sun-dried tomatoes, minced parsley, and sometimes canned, chopped clams, more fresh grated Parm. when served.
Four Brothers is what I used to use, but is no longer available here. Now it's Classico, with the additions.
I find a whole jar of any of them only is sufficient for about 1/2 LB. of long pasta though.
(We like our pasta smothered, with lots of sauce for "mopping".)
Traditional Ragu. I sometimes serve it plain or I'll doctor it up a bit with onion, garlic powder and ground beef. I also use it to make chicken and eggplant parm.
I prefer decent homemade sauce, I just never seem to get around to making it.
I use the jarred MONTE BELLO (New Jersey), it sells for $4-6 in my area and has that bursting fresh restaurant taste that you often find in the $8-12 jarred sauces. The corporate brand sauces like Ragu, Classico, Barilla, Prego and such do not even compare. I used to like TASTY TOMATO (Texas?) but I haven't seen it for a long time. I used to like some refrigerated sauces, but havent found a good one in years, I dont care much for Buntoni.
No luck finding this online.
I did however come across Montebello organic pasta that received lots of good comments.
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