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Not a fan of ground beef in spaghetti sauce. On the rare occasion that I do use meat, I use bulk Italian sausage.
I like ground beef the first night, but when I make pasta I typically make enough for 2-3 meals, and for some reason the ground beef never tastes great after the first night (even when it was fresh from my grocery store when I cooked it).
I too started using Italian sausage instead ... tastes great the first night and the second and freezes well too if there is any left!
As for sauces, I typically buy what's on sale, although one brand I bought was REALLY cheap (Hunt's I think) and it was really thin -- I added a can of tomato paste to it, which kind of took away any savings. I like a lot of Classico's (including the 4 cheese that someone else raved about earlier!). I typically add sausage or chicken, mushrooms, onions, bell peppers, and extra spices (just Italian blend if I'm in a hurry) ... the sauce turns out really thick and yummy. (I'm hungry!! )
Seldom do I make sauce from scratch anymore. I just use jarred, and add to it if necessary.
My favorite is Francesco Rinaldi (Original or Sweet & Tasty Tomato). It's a local company, too. I especially like it for making pasta e fagioli, a favorite of ours.
How about you?
Prego flavored with meat is our go to most of the time.
I have tried and tried to make a good pasta sauce and I just can't seem to get it done.
Too much of one thing, not enough of the other.
Oh well, I can wonderful bechemel and alfredo but not that danged red sauce.
I like ground beef the first night, but when I make pasta I typically make enough for 2-3 meals, and for some reason the ground beef never tastes great after the first night (even when it was fresh from my grocery store when I cooked it).
I too started using Italian sausage instead ... tastes great the first night and the second and freezes well too if there is any left!
As for sauces, I typically buy what's on sale, although one brand I bought was REALLY cheap (Hunt's I think) and it was really thin -- I added a can of tomato paste to it, which kind of took away any savings. I like a lot of Classico's (including the 4 cheese that someone else raved about earlier!). I typically add sausage or chicken, mushrooms, onions, bell peppers, and extra spices (just Italian blend if I'm in a hurry) ... the sauce turns out really thick and yummy. (I'm hungry!! )
karen, have you tried cooking all the ground beef and not adding all of it to your dish at the same time?
I will do that sometimes, I'll add just enough for supper that night in a separate smaller pot then the next day for leftovers I'll warm the ground beef from the fridge cooked the night before then add it.
karen, have you tried cooking all the ground beef and not adding all of it to your dish at the same time?
I will do that sometimes, I'll add just enough for supper that night in a separate smaller pot then the next day for leftovers I'll warm the ground beef from the fridge cooked the night before then add it.
Ya know, that sounds like it would work -- and it never occurred to me!
The chicken and sausage always taste great the day after (and the day after that!) and I always mix them right in, so it just never entered my head to try this. Thanks for the suggestion -- I will try it next time!!
Ya know, that sounds like it would work -- and it never occurred to me!
The chicken and sausage always taste great the day after (and the day after that!) and I always mix them right in, so it just never entered my head to try this. Thanks for the suggestion -- I will try it next time!!
I have smacked my head more than a few times over the years from suggestions given to me by other cooks as well.
Definitely a "why didn't I think of that" moment but I appreciate all the tips and advice I've been given throughout the years even though some did not work well for me personally, other suggestions did.
I've tried most of the ones you guys mentioned and more, but is there one really premium sauce that stands head and shoulders above the rest ? Cost no issue. I would like to try one that is considered the very best and see how I like it.
Location: where you sip the tea of the breasts of the spinsters of Utica
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Quote:
Originally Posted by don1945
I've tried most of the ones you guys mentioned and more, but is there one really premium sauce that stands head and shoulders above the rest ? Cost no issue. I would like to try one that is considered the very best and see how I like it.
Don
Quote:
Originally Posted by Above Average Bear
Meir Glen or anything from Trader Joe.
Well, Muir Glen like Newman's is healthy as hell, but it doesn't taste very good. Personally I would rather find out about the tastiest spaghetti sauce, red or white, rather than the healthiest.
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I like a lot of Classico's (including the 4 cheese that someone else raved about earlier!). I typically add sausage or chicken, mushrooms, onions, bell peppers, and extra spices (just Italian blend if I'm in a hurry) ... the sauce turns out really thick and yummy. (I'm hungry!! 
)
