Comments on: I make the best spaghetti

By: mary

mary — Wed, 02 May 2007 17:02:14 +0000

If I’m going for sauce from a jar, it’s Barilla, almost always the tomato basil kind. If I’m making sauce from canned tomatoes, I’m another fan of Muir Glen fire roasted tomatoes.

By: mamster

mamster — Fri, 27 Apr 2007 23:56:52 +0000

I forgot to add, earlier: a company that changes the name of its product from “Sockarooni” to “Tomatoes, peppers, and onions” (or whatever) has problems.

By: Don

Don — Fri, 27 Apr 2007 23:16:00 +0000

Chalk up another vote for the apparently HFCS-laden (Sockarooni (wish I didn’t know that, but should have assumed!). We too are more likely to make our own these days, but among the store-boughts, I like Sockarooni better than anything else I’ve tried.

By: Moose

Moose — Fri, 27 Apr 2007 19:45:26 +0000

I always use TJ’s Rustico sauce. I add garlic/shallot, dash of brown sugar, grated carrot, finely chopped broccoli or bell pepper, chopped onions. Sometimes I add in a jar of TJ’s marinara sauce. I used to use newman’s Sockaronnie too. I like TJ’s because it does not have HFCS (High Fructuose Corn Syrup). I will try adding some red wine to the sauce. That sound good! I add TJ’s natural ground beef of Irsenio’s spicy Italian Sausage. I take the fat/grease out with multiple paper towels before adding in the veggies. Sometimes I use TJ’s Italian Style Meat Balls. -Moose

By: mamster

mamster — Fri, 27 Apr 2007 13:24:18 +0000

Sandi, here in Seattle, there was no such thing as Bertolli brand sauce (although there was Bertolli olive oil) until a few years ago, and it replaced Five Brothers without changing the recipe.

By: Sandi

Sandi — Fri, 27 Apr 2007 12:52:33 +0000

I have lived in the UK for a while and have looked in vain for Five Brothers. I was surprised to read here that Bertolli took over Five Brothers as I use Bertolli sauce here and it doesn’t seem to be the same quality. Does anyone know what happened? Did Bertolli just take over the Five Brothers company or did they actually slap the Bertolli name on Five Brothers recipes - in which case, the sauces would be the same?

By: Constance

Constance — Fri, 27 Apr 2007 03:14:02 +0000

My family has always liked Aunt Millie’s Spaghetti Sauce (which became Pasta Sauce mysteriously in the night when I wasn’t looking). When I was living in North Carolina years ago, it wasn’t sold locally so once I smuggled a few bottles into my carry on luggage after a trip to Boston. When something started dripping on me from the overhead compartment somewhere over Baltimore, I froze with fear, thinking about all my clothing covered with tomato sauce. Fortunately, it was a perfume bottle belonging to my seatmate.

Aunt Millie’s has become very hard to find since Heinz bought the brand so I suspect it has been discontinued on the East Coast and they are putting all their energy into Classico.

By: dana

dana — Thu, 26 Apr 2007 01:25:45 +0000

I was a staunch fan of trader joe’s vodka sauce, but after I wrote into my wedding vows, “I promise never to feed you food with onions in it” I have converted to making a very simple sauce from tinned plum tomatoes, basil, olive oil, and minced garlic poached in the sauce. Till death do us part, and apparently “till onions do us part” as well.

I grew up on english muffin pizza’s, and my mom always bought hunts in the can. always.

By: t

Wed, 25 Apr 2007 02:07:13 +0000

for those with diabetics to cook for and who don’t have the time to make their own, i rely on classico - either the spicy red or the italian sausage….i spent another chunk of time checking the sugar content on the sauce selections at the grocery store just last month and classico has the lowest sugar content….

By: heather

heather — Wed, 25 Apr 2007 01:16:59 +0000

i tried to work up something funny about a big head todd & the monsters cookbook, perhaps how i enjoyed toad the wet sprocket's sauce more, but it didn't really go anywhere.

wait, would hootie & the blowfish be funnier?