Rao’s

Here’s a 100 year old past sauce recipe that a good friend of mine shared on Reddit long ago. I’m happy to port it over to Lemmy for all of you even though it’s kind of off-topic in this thread: here goes

Tomato Sauce - Adam P.

100 Year Old Fabrizio Family recipe. Current iteration by my friend.

Okay. Go get:

4 - 28oz cans crushed tomatoes

1 - 6oz can tomato paste

1 small/medium brown onion

1 head garlic

olive oil

red wine

salt & pepper

crushed red pepper

dry herbs (thyme, basil, parsley)

dry bay leaves

Okay? So…

Get your biggest pot. Pour in enough olive oil to fully cover the bottom, maybe 1/8" to 1/4" deep. Not too much or it will pool in the sauce later. Put the heat on medium-low. Do not burn the olive oil. If it smokes, turn it down.

Chop the onion and add to the pot. Stir and then let them sweat until they are properly translucent. While that is happening, chop two or three garlic cloves. Throw out the green shoot in the middle. This is a non-digestible “germ” (as in “wheat germ”) and only causes heartburn and bad breath. Pitch it. Now put the chopped garlic in the pot and reduce the heat to low. Do not burn the garlic. If it browns (more than a little bit), start over. Sweat the garlic just like the onions.

Now it’s tomato time. First, mix the tomato paste into the onion/garlic/oil mixture. This makes it easier to soften up and mix into the full sauce. Now, pour all four cans of crushed tomatoes into the pot and stir until everything is fully mixed together. Look for clumps of tomato paste and try and work them into the sauce. Add one healthy glass of red wine (Chianti, Zinfandel, Cabernet, etc.), then drink the rest yourself!

We’re getting there!

Salt: about a whole tablespoon. Be brave. Mix it in.

Now, the herbs. Dealer’s choice here. I usually do two or three pinches of each…so roughly a teaspoon. Notice oregano is not in this recipe. You will not miss it, I assure you. Go ahead and add one or two pinches of crushed red pepper, but you can always add more to the food. Don’t get crazy. It does affect flavor as well as heat, so…

Black pepper: I only use pepper mills, so crank away at that until satisfied. I go heavy, but I love the stuff. Use your discretion.

Now add two or three whole bay leaves. You will be fishing these out later. They are not Good Eats.

Bring the heat back up to medium-low and simmer that pot for two hours. I don’t want to see a full boil. Stir regularly, especially the bottom. We don’t want anything burning or sticking to the bottom. If you need to turn it down, please do so. You can simmer this all damn day if you are so inclined, but two hours is really enough. Dig out the bay leaves before serving. You can jar this hot and freeze it, and it lasts practically forever in the freezer and fridge.

You are now the proud owner of a 100 year-old recipe from Penne, Abruzzo, Italy handed down through generations of Italian-Americans. I want my last meal on earth to be swimming in this sauce. (Wanna know how to make a mean lasagna ricotta filling? For starters, never ever use meat in lasagna.)

Straight-up out of the jar onto your pasta, I think Raos is probably the best widely available option.

That said, I have yet to meet a jarred pasta sauce that didn’t benefit from a bit of tweaking, some extra herbs/spices, a splash of wine, some cheese, sauteing up some extras garlic & onions, etc.

In general, I don’t tend to think of jarred sauce as a totally finished product, it’s more of a shortcut that lets you skip most of the more labor intensive parts of making a sauce from scratch and skip to the finishing touches. Even the most lackluster bargain brand sauce can usually be dressed up to a pretty damn good sauce without too much effort.

My usual process is to finely chop up some onions and garlic, give that a good saute with some olive oil, maybe deglaze with some wine, add the sauce, then season to taste with some herbs & spices (normally oregano, basil, rosemary, black pepper, red pepper flakes will be a pretty safe bet, but I get a bit weird with it sometimes, taste as you go) finish it off with some Parmesan cheese, and of course a bit of the pasta water.

Recently I’ve just been doing cento crushed tomatoes (canned). You need to season it (at least salt and pepper dear God) and ideally add some onion and garlic, maybe mushrooms or meat. But I’m also the type to add additional seasoning and ingredients to “finished” store bought sauces anyway, so maybe you’re looking for something more complete

Newman’s

I’m gonna assume you mean best cheap jarred sauce.

I think Newman’s Own and Classico are the best under $3 at King Soopers.

One jar of classico tomato basil sauce One yellow onion chopped One can of diced tomatoes A few cloves of garlic chopped lots more basil butter trace amounts: cayenne, cumin

Meanwhile you’re browning some 80/20 ground beef in another skillet, and mix all that in including the fat at the end

Kirkland brand from Costco is actually pretty good.

If not that, Rao’s though I prefer Kirkland.

It’s fairly plain on its own, so especially great if you are going to throw in anything extra, like fresh herbs or mushrooms or stuff.

Edit: Also, pro tip - the key to great sauce is saving a cup of the pasta water and throwing back in as you mix with the sauce.

Ages ago, I read about a recipe by the ‘grandmother of Italian cooking’ for an incredibly simple pasta sauce. I can attest it makes a very tasty sauce and it’s so easy, even a cooking dunce like me can’t fuck it up (yet). And if you want to add extra spices or herbs as an experiment, that only increases the flavour.

Her main premise was… why waste time chopping an onion into little bits? As our old pal Kevin would say, everyone is going to get to know each other in the pot! You take an onion, peel it, chop it in half, chuck it in a pan with one or two cheap tins of tomato. Add a healthy chunk of (salted) butter. Stir occasionally, she recommends 30 mins but ain’t nobody got time fo’ that. I usually do 15 or 20. Add salt to taste, remove the onion (as an aside, the onion will now be sweet and edible on its own), et voila.

Barilla FTW. But it actually depends on the country you buy it. I notice it tastes significantly better in Europe than Latinamerica for some reason…

You can always improve the flavor in your sauce. I’m not familiar with Aldi brand, but keep a few things on hand to give it the flavor you like.

Some of my favorite not-so-secret ingredients:

A splash of red wine or a tablespoon of grape jam for sweetness

Onion powder and garlic powder. Yes, fresh is better, but if you’re starting with a jar of inexpensive sauce, get over yourself.

Soy sauce to make it saltier

Fish sauce or msg for more umami

Bay leaf, basil, oregano, or whatever preferred herbs you have on hand

If it’s too acidic, add a teaspoon of baking soda.

Sometime I want to make the sauce a bit thinner, depending on the dish. I take a tablespoon of tomato paste and mix it into a cup of beef stock or water.

In the realm of jarred tomato sauce available at your local mega Mart:

If you like actual chunks of veggie in your sauce,Bertolli rustic cut is outstanding but getting hard to find.

If you’re looking for something for a baked bread dish like pizza or as a marinara dip, Victoria White linen is really good.

Rao’s Ariabiata has a nice little kick that won’t kill your guests

It’s expensive and probably not available in a majority of the country, but Michael’s of Brooklyn is a straight banger. I found it while I was living in Brooklyn and when I moved away I was sad I wouldn’t be able to buy it anymore, but a few months back my local store started stocking it lol.

Bertolli

Classico is great if you’re on a budget and it has plenty of variety. If you’re not going to make it but want it to be as good as possible I recommend Rao’s, it’s expensive but really good, the Alfredo sauce is great too

I just make my own and freeze it.

Olive oil, carrot, onion, garlic, ground beef, pork sausage, nduja, canned peeled tomatoes, and red wine, plus herbs to match your preferred flavor profile (I prefer thyme, but rosemary, oregano, basil, even sage work too). Salt to taste.

I put in medium sized mason jars and throw them in the freezer, them pull out a jar and put it in the fridge a day before I know I’m going to use it.