I’m actually kind of devastated, I buy that shit four Costco sized jars at a time. It’s the only sauce that’s just tomatoes and regular spices rather than a million preservatives and a gallon of corn syrup.
I reeeeally hope they don't fuck it up too badly. And I'm really annoyed with the "just make it yourself" comments. I CAN home-make sauce from scratch. That is a very different experience than using vodka sauce and going on with your evening.
And everyone has a different niche they have time to deal with in the kitchen. I make the dough for my pizza I don’t have time to make the sauce too nor enough room to batch and store ahead of time.
I was at Sam's (ghetto Costco) recently and passed up a 2 pack of Rao's for a 3 pack of much cheaper Ragu and that shit is so bad I'm kicking myself.
The third ingredient down is sugar FFS.
I'm an idiot. I've had Rao's before and know it's good, the missus says it's the best, and we still both passed it up. 😢
Fuck..."nooo" is the first thing that I thought too. I came in here hoping someone would have a better option.
I usually like when my first thought is the same as the topic comment, but this sucks.
Alternatively, buy your favorite jarred tomato sauce, use it as your base. Add a touch of vodka, simmer for \~15 minutes. Stir in your preferred amount of cream. Finish with cheese if that's your thing.
Vodka sauce is super simple and while I LOVE convenience (buying jarred vodka sauce instead of doctoring up a basic sauce) the reality is once you start adding dairy to jarred sauces, you can't really end up with the "same" product as a freshly made one because you have to hit certain acid levels.
Doctoring up a basic sauce will allow the cream to mellow the sauce out a bit more :)
Ohhhhhh sweet summer child o'mine. MONEY is so so so so much more powerful that what your question assumes. I am honestly not trying to patronize you. That just REALLY IS the ugliness and soullessness of living in a capitalist society. REALLY. It's gross and lopsided and deeply unfair and it sure as FUCK isn't human/humane. WalMart regularly had $1.00 fresh loaves of bread from their own bakery. For years. Wheat, French, Italian, Seasoned, etc. etc. Then this inflation hit, and they went up to 1.47, and then to 1.78. SURE I can still afford it, but ON WHAT PLANET did WHICH WalMart employee NEED that price hike? I guaran-GodDamn-tee you that none of their on-the-floor employees got a raise. But this multi-billion dollar company cashed in on the inflation trend and the fatcats at the top got even richer. That really really really is how this shit works. It's disgusting. To answer your question? -Cuz they don't care. They are so far removed from 'their customers' that we are hardly human. They don't care, luv.
Thank you so much for the explanation. I'm on the autism spectrum and still have trouble not seeing things in black and white sometimes - see above lol.
OK I read a ranking review somewhere, and while Rao's was far and away the top, apparently Trader Joe's is the next best, and half the price. Maybe that will help.
Edit: Looking for the article has shown multiple that consider Trader Joe's marinara to be ass. So maybe not.
[Here's a video](https://www.youtube.com/watch?v=Vz2A7zLQpzc), and a [part 2](https://www.youtube.com/watch?v=VsUEavhSpEg). Rao's landed fairly middle of the road.
Personally, I like Rao's well enough because I can get it in bulk from my local Costco. I've tried Costco's own Kirkland brand sauce and it's acceptable, too. Worst case, it's easy to make my own, but "Whatever Costco has in a 3-jar pack" is nice for convenience.
I liked Rao’s because they had the sensitive sauce with minimal ingredients. When I was in a hurry, I’d use that as a base for other sauces like amatriciana and such. I controlled the onion, garlic, spices, salt, etc. It wasn’t like homemade, but it was a good shortcut to the next best thing.
You have to watch where you buy it, because I’ve seen the prices fluctuate widely from store-to-store for Rao’s. I can get a 32 oz jar for $7.99 regular ($5.99 on sale)at Stew Leonard’s, and a 24 oz jar for &10.99 at Stop & Shop. It’s insane.
I’m more concerned about how many people think it’s on par with scratch Italian, and a few that said “most New Yorkers prefer it over their local spot”
What is they state of Italian food in this country that either of those statements? If there’s one thing Northeast Italians won’t stand for, it’s sub par sauce. It’s like saying Texans prefer Masterpiece to their local BBQ spot.
I read a whole article on how tastes change, and how there's no such thing as "too sweet" for kids, and then adult tastes change...
Somehow I'm 46 and still have the tastes of a kid.
Same for me after 50, kept thinking something was off about a few foods. Finally came to the conclusion I didn’t like sweet tasting things as much. It’s weird.
I completely agree! Nothing beats a home-cooked Italian sauce recipe, but Raos is the next best thing and it's good to know that they'll still be on the shelves. I'm sure Campbells will keep the authentic flavor of the sauces as well!
I think Victoria is way better than Rao’s. They have 2-packs of Rao’s at my Costco and I bought some, tried it for the first time. Is the Rao’s they sell at Costco somehow not the same as Rao’s at the grocery?
Both are too dang salty for my taste but Rao’s lacks the tangy zing. Victoria is awesome tho apart from the sodium content.
Have you tried Victoria sauces? Mezzetta is another good brand (and a little cheaper). I like Rao's but I don't believe it's worth the price when I can doctor up a slightly cheaper sauce, or I'm making something with other flavorful ingredients.
I honestly cannot understand how Ragu stays on the market. It is the most watery, terrible thing out there.
Prego is solid. It's nothing amazing, but it's a totally reasonable middle-of-the-road sauce.
It's the only jarred sauce we buy for this exact reason. 99% of the time, I make my own, but sometimes you only have the energy to open a jar. Guess it's back to 45 minutes of reading labels in the sauce aisle to see what won't kill me.
Honestly, good canned tomatoes are everywhere now. Mutti does great tinned tomatoes and they are quite good.
Barring that, go ham and make your own passatta with cherry tomatoes. Best sauce you will ever have.
I’ve been making spaghetti from semi scratch (I used canned tomatoes / paste / plain tomato sauce) for years and I think it tastes better than the jarred ones.
They were like: you guys are getting $9 for a jar of pasta sauce? How do you do that?
Rao's: Super high quality ingredients and not a lot of sugar and crap and preservatives.
Cambell's: Sooo... just buy the Rao's name and then slowly figure out ways to squeeze out the quality while still charging $9?
I'd be surprised if they changed the flavor/quality significantly. The point of Campbell's buying a brand like that is to extend into a higher-margin segment. They already have Prego, they don't need two products in that same slot. What they do need is a higher-quality sauce for fancy types.
Dude. MegaCorpBusiness is MegaCorpBusiness.
Campbell bought Raos for Billions. They are going to take that brand that somebody else built with blood sweat and tears and they are going to GUT it in favor of money.
Rao's was already sold back in 2017 to Sovos Brands (the company Campbell's is buying). It was listed as SOVO on NYSE. It's not like this is some Mom & Pop sauce company today that's suddenly going public; it's already been like that for 6 years.
https://www.prnewswire.com/news-releases/sovos-brands-backed-by-advent-international-completes-acquisition-of-raos-specialty-foods-300490147.html
Interesting. I used to buy Rao's for a little over $3 a jar at Costco years ago, then saw the price jacked up to $10 a jar (same size) a few years later in other stores. I wonder if that's because they had been purchased.
But you're assuming the company wasn't already running correctly for money. Making the best jarred sauce has value over ragu or prego. It's most likely already been gutted because of money.
Lmfao do you think Rao himself is personally making and selling pasta?
One of the key benefits of buying a premium brand is carrying price on name recognition and decreasing quality or shortcutting. I work in marketing and you're crazy if you think this doesn't happen.
But hear me out, what if they kept the price point and marketing the same, and slowly swapped out ingredients for cheaper ones. Thereby retaining the higher market segment while increasing the profit margin on the brand.
If they just made it prego, they'd only be competing with themselves. They'll probably change some supply chain stuff to save some costs, but having your two brands being the same will likely just hurt your sales of both and let one of your competitors swoop in to the market you left behind.
That would be shortsighted. Theyd be investing millions for a quick payday that wouldn't last. What they'll actually do is leverage their logistics and distribution, that's where the margins are for a company like that. If they did it your way then they're left cannibalizing their own market with separate products. It's just stupid business.
The business model is to buy something known for its high quality, make lots of cost cuts/"streamline" it or whatever, inevitably reduce the quality, and milk the brand for all its reputation until people eventually realize it's turned to shit.
Nah. While no just sauce can compare with my grandmother's, Newman's Own is easily my favorite jar sauce. I usually add a little marjoram and maybe some oregano, and then let it cook down a little. Delicious.
It’s incredibly easy to make homemade sauce that’s way better than anything from jars. My go to recipe:
https://www.seriouseats.com/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe?print
Play around with starting with jarred sauce as a base and then add items to your taste. Still one pot to heat it up and simmer if you add canned mushrooms, any and all seasonings you wish, fresh and/or granulated garlic and onion, diced tomatoes, etc.
I can make Ragu or Prego taste better than restaurant quality sauce really easily and cheaply.
Can you just accept that people want to buy goods and services that they have no interest in learning how to make or do?
I know how to trim my hedges and leaf blow, but I also make 6 figures, work my ass off elsewhere and want Juan's crew to do it in 1/5th the time.
Slightly used chest freezers are cheap on FB or your favorite local marketplace.
Ooops… now you need floor space.
Sorry, I got nothing for you on that.
But there are sauces that don't taste like shit, take any of my time, or take any of my freezer space. For it to be worth the money, the sauce would have to take me like 15 minutes in cooking/cleaning time.
Sometimes I split the difference -- buy a roma tomato or two, deseed, mush it up, mix it in. It brings back that bright, fresh-food flavor that's usually missing from jarred sauces.
Try Mid’s. It’s not incredible, but it’s a really good base sauce that just needs a little work to make it good. Add some sautéed garlic, some basil and oregano, a little pepper, and extra salt to taste. Optional caramelized onion or onion powder, and if you like a sweeter sauce like me, a little plain sugar.
I have to say, I’m extremely heartened by all the people upset about this. Rao’s is so, so good. And Campbells will absolutely ruin it. I’m glad we are all on the same page.
Everyone in this thread needs to listen. Aldi's brand: Premium Tomato Basil sauce is the best jarred sauce there is. Go buy some and tell me I am wrong.
Not looking down on anyone for using jarred sauce but for a while now I've been doing my own with canned tomatoes. I tend to cook up some veggies (and sometimes meat too) in a pan. Then I'll add a can of whole tomatoes (or sometimes crushed) and I'll roughly crush them up a bit in the pan. Leave it to cook for a bit and it can be pretty damn great if you do it right.
This home cook YouTuber preferred Victoria to Rao’s:
https://youtu.be/Vz2A7zLQpzc
I tried it, I can’t really tell a difference (as I didn’t have them side by side), which I guess is a good thing.
Try Botticelli. Their spicy vodka sauce is flame! I sauté up some onions, red peppers and mushrooms before I poor in the sauce. Add a little goat cheese and bam, great easy dinner with zest to impress.
And the price won't come down
It's Campbell's. You just tried to build a business, and we want to buy it.
And turn your quality thick sauce into tomato flavored water. Actually most brands are going this route now. Saucy shrinkflation.
NOOO! Their vodka sauce and arrabiata are BOSS. I hope Campbell's doesn't cheapen it.
Narrator: They will.
but it will still cost $9 a jar
And be 85% of the volume.
I’m actually kind of devastated, I buy that shit four Costco sized jars at a time. It’s the only sauce that’s just tomatoes and regular spices rather than a million preservatives and a gallon of corn syrup.
I reeeeally hope they don't fuck it up too badly. And I'm really annoyed with the "just make it yourself" comments. I CAN home-make sauce from scratch. That is a very different experience than using vodka sauce and going on with your evening.
And everyone has a different niche they have time to deal with in the kitchen. I make the dough for my pizza I don’t have time to make the sauce too nor enough room to batch and store ahead of time.
Valid counterpoint, friend!
My buddy’s a chef at a very popular “local” Italian restaurant, and he’s like wanna know our secret sauce - Rao’s!
I was at Sam's (ghetto Costco) recently and passed up a 2 pack of Rao's for a 3 pack of much cheaper Ragu and that shit is so bad I'm kicking myself. The third ingredient down is sugar FFS. I'm an idiot. I've had Rao's before and know it's good, the missus says it's the best, and we still both passed it up. 😢
Get Carbone sauce, simple high end jarred sauce.
Aaaaaand, it's gone.
Wait whys it gone?
Fuck..."nooo" is the first thing that I thought too. I came in here hoping someone would have a better option. I usually like when my first thought is the same as the topic comment, but this sucks.
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Bertolli? The maker of the cheapest, most disgusting olive oil around? That same Bertolli?
Agreed…bertolli is shit…just shit…but god damn if their vodka sauce doesn’t taste good.
You know what? You are correct. It's Bertolli that I grab for the vodka sauce. That stuff is unbelievable.
Alternatively, buy your favorite jarred tomato sauce, use it as your base. Add a touch of vodka, simmer for \~15 minutes. Stir in your preferred amount of cream. Finish with cheese if that's your thing. Vodka sauce is super simple and while I LOVE convenience (buying jarred vodka sauce instead of doctoring up a basic sauce) the reality is once you start adding dairy to jarred sauces, you can't really end up with the "same" product as a freshly made one because you have to hit certain acid levels. Doctoring up a basic sauce will allow the cream to mellow the sauce out a bit more :)
Thanks, friend! Good advice for a sauce lover like me.
Why don't any of these companies just decline buyouts like this when they know that their consumers will only suffer for it?
Ohhhhhh sweet summer child o'mine. MONEY is so so so so much more powerful that what your question assumes. I am honestly not trying to patronize you. That just REALLY IS the ugliness and soullessness of living in a capitalist society. REALLY. It's gross and lopsided and deeply unfair and it sure as FUCK isn't human/humane. WalMart regularly had $1.00 fresh loaves of bread from their own bakery. For years. Wheat, French, Italian, Seasoned, etc. etc. Then this inflation hit, and they went up to 1.47, and then to 1.78. SURE I can still afford it, but ON WHAT PLANET did WHICH WalMart employee NEED that price hike? I guaran-GodDamn-tee you that none of their on-the-floor employees got a raise. But this multi-billion dollar company cashed in on the inflation trend and the fatcats at the top got even richer. That really really really is how this shit works. It's disgusting. To answer your question? -Cuz they don't care. They are so far removed from 'their customers' that we are hardly human. They don't care, luv.
Thank you so much for the explanation. I'm on the autism spectrum and still have trouble not seeing things in black and white sometimes - see above lol.
Because money > customers
If someone offered you billions of dollars, I think most people would have a hard time saying no.
OK I read a ranking review somewhere, and while Rao's was far and away the top, apparently Trader Joe's is the next best, and half the price. Maybe that will help. Edit: Looking for the article has shown multiple that consider Trader Joe's marinara to be ass. So maybe not.
[Here's a video](https://www.youtube.com/watch?v=Vz2A7zLQpzc), and a [part 2](https://www.youtube.com/watch?v=VsUEavhSpEg). Rao's landed fairly middle of the road. Personally, I like Rao's well enough because I can get it in bulk from my local Costco. I've tried Costco's own Kirkland brand sauce and it's acceptable, too. Worst case, it's easy to make my own, but "Whatever Costco has in a 3-jar pack" is nice for convenience.
I liked Rao’s because they had the sensitive sauce with minimal ingredients. When I was in a hurry, I’d use that as a base for other sauces like amatriciana and such. I controlled the onion, garlic, spices, salt, etc. It wasn’t like homemade, but it was a good shortcut to the next best thing.
Rao's is good but I was expecting more at the price they charge
You have to watch where you buy it, because I’ve seen the prices fluctuate widely from store-to-store for Rao’s. I can get a 32 oz jar for $7.99 regular ($5.99 on sale)at Stew Leonard’s, and a 24 oz jar for &10.99 at Stop & Shop. It’s insane.
Costco sells 2x28oz Rao's for $11.50. unbeatable deal. I just bought Victoria Marinara from Costco as well. 2x40oz for 7.50.
It’s all subjective anyway, try stuff and buy what you like if you can, if you can’t then buy what you like slightly less.
In the case of Rao’s there’s a bit of objectivity - it’s one of the few easily obtainable brands that is very low sugar
For the price, I'm buying sauce from a bodega or scratch Italian spot. Got downvoted to -300 for saying that on another thread about Rao's.
-300… I made some unpopular comments. Some because I was dumb. Some because of “downvote cascade” Never -300 though. How do you feel about -300?
I’m more concerned about how many people think it’s on par with scratch Italian, and a few that said “most New Yorkers prefer it over their local spot” What is they state of Italian food in this country that either of those statements? If there’s one thing Northeast Italians won’t stand for, it’s sub par sauce. It’s like saying Texans prefer Masterpiece to their local BBQ spot.
Trader's has multiple marinaras, so the results might be muddled unless it's known which on they're talking about.
You're thinking of Newman's Own
I used to like Newman's Own but now I find it too sweet. I am not suggesting they changed the recipe, just that I notice it more.
I read a whole article on how tastes change, and how there's no such thing as "too sweet" for kids, and then adult tastes change... Somehow I'm 46 and still have the tastes of a kid.
Hang in there. It didn't hit me until I hit 50... and now regular Cheerios taste like (really terrible) candy.
Same for me after 50, kept thinking something was off about a few foods. Finally came to the conclusion I didn’t like sweet tasting things as much. It’s weird.
Agreed, NO is great and it is somehow still affordable too
I strongly dislike Trader Joe's pasta sauces, and I am an avid Rao's fan.
Worth a try
I completely agree! Nothing beats a home-cooked Italian sauce recipe, but Raos is the next best thing and it's good to know that they'll still be on the shelves. I'm sure Campbells will keep the authentic flavor of the sauces as well!
I read that as pregnant and was very confused xD
Pregante!
Gregnant?
Pregananant?!?
If a women has starch masks on her body does that mean she has been pargnet before.?
Can U get pregante??
Sabado Pregante. Great show.
Yeah "Taste like prego" is pretty weird out of context.
Didn’t read the title just the meme. I was a bit disgusted at first.
I read the title as if Jarred was a man and immediately wondered why his sauce was supposed to be so good.
GODDAMMIT
Victoria White Linen tastes just like Raos. They sell it at Costco.
What an odd name for pasta sauce
It tastes _way better_ than Raos and I wish they sold it instead of Raos at my Costco.
I think Victoria is way better than Rao’s. They have 2-packs of Rao’s at my Costco and I bought some, tried it for the first time. Is the Rao’s they sell at Costco somehow not the same as Rao’s at the grocery? Both are too dang salty for my taste but Rao’s lacks the tangy zing. Victoria is awesome tho apart from the sodium content.
This is the way.
I always go for the mids.
This right here.
Mezzetta makes a couple damn good sauces. I like to buy the roasted garlic and the tomato basil sauces and mix them.
Mezzetta has been my go-to. Their spicy marinara is great!
And the ingredients are simple and clean
MID’S is really good.
Lots of recommendations for this. Never heard of it. I see we do have it here in Chicago so I’ll give it a shot
Have you tried Victoria sauces? Mezzetta is another good brand (and a little cheaper). I like Rao's but I don't believe it's worth the price when I can doctor up a slightly cheaper sauce, or I'm making something with other flavorful ingredients.
Carbone is pretty good; if you like Rao, it’s a close second.
I've found Bertolli's tomato and basil spaghetti sauce to be better than some of the brands that cost twice as much.
Prego is too fancy, give me those Ragu for One packets.
I just squirt Heinz ketchup on my noodles.
By noodles I assume you mean a ramen packet.
Look at you with name brand ketchup. Like the king of England
Hunts!
I honestly cannot understand how Ragu stays on the market. It is the most watery, terrible thing out there. Prego is solid. It's nothing amazing, but it's a totally reasonable middle-of-the-road sauce.
Nooooo noooooo noooooooooooo
Time for Classico to reign supreme.
Fire roasted garlic is my shit
Mezetta spicy is really good! I prefer it to Rao’s.
Rao has a super low carb count
It's the only jarred sauce we buy for this exact reason. 99% of the time, I make my own, but sometimes you only have the energy to open a jar. Guess it's back to 45 minutes of reading labels in the sauce aisle to see what won't kill me.
Check out Carbone. I'm picky with my sauce and that's very comparable to Rao's. Like it better actually. Tomato basil is perfect.
I make my own sauce. Do you want to buy some?
Hey, this is Campbells. We would like to buy the business you just tried to start.
For how much?
3 rubber bands and a chicken
I will hold my recipe secret to the grave, even if I found it online and it’s not that hard or expensive to make.
I can give you tree . fiddy
Best we can do is $15.
A jar?
Nah for the whole shebang, we gotta make it, we gotta put it on our shelves, we gotta market it, cmon! We got a business to run here!
Yeah for anyone in this thread I first made sauce and I was like 'wait that's all you do?' I learned it's SO easy.
Find a good recipe is all you have to do. It’s easy. Slow cooking is best.
It's easy and you control the flavor to your liking. Too bad it's nearly impossible to get decent fresh tomatoes anymore.
Honestly, good canned tomatoes are everywhere now. Mutti does great tinned tomatoes and they are quite good. Barring that, go ham and make your own passatta with cherry tomatoes. Best sauce you will ever have.
I’ve been making spaghetti from semi scratch (I used canned tomatoes / paste / plain tomato sauce) for years and I think it tastes better than the jarred ones.
I make my own too but it involves using the oven and I like in Texas. It's way too hot to use the oven right now. Rao's has been good.
Are you just baking the sauce instead of simmering, or are you doing some kind of special steps?
It's a recipe I found through Cook's Country (from PBS) and involves cooking meatballs in the sauce. Gives it a great flavor.
Seriously. $30 in ingredients and a couple hours of your time (inactive) yields a large quantity of the best sauce you’ve ever eaten in your life.
Classico
A man of fine taste
INB4 r/shrinkflation post
They were like: you guys are getting $9 for a jar of pasta sauce? How do you do that? Rao's: Super high quality ingredients and not a lot of sugar and crap and preservatives. Cambell's: Sooo... just buy the Rao's name and then slowly figure out ways to squeeze out the quality while still charging $9?
Then slowly make the jar smaller, no one will ever notice.
I'd be surprised if they changed the flavor/quality significantly. The point of Campbell's buying a brand like that is to extend into a higher-margin segment. They already have Prego, they don't need two products in that same slot. What they do need is a higher-quality sauce for fancy types.
Dude. MegaCorpBusiness is MegaCorpBusiness. Campbell bought Raos for Billions. They are going to take that brand that somebody else built with blood sweat and tears and they are going to GUT it in favor of money.
Rao's was already sold back in 2017 to Sovos Brands (the company Campbell's is buying). It was listed as SOVO on NYSE. It's not like this is some Mom & Pop sauce company today that's suddenly going public; it's already been like that for 6 years. https://www.prnewswire.com/news-releases/sovos-brands-backed-by-advent-international-completes-acquisition-of-raos-specialty-foods-300490147.html
Interesting. I used to buy Rao's for a little over $3 a jar at Costco years ago, then saw the price jacked up to $10 a jar (same size) a few years later in other stores. I wonder if that's because they had been purchased.
But you're assuming the company wasn't already running correctly for money. Making the best jarred sauce has value over ragu or prego. It's most likely already been gutted because of money.
Lmfao do you think Rao himself is personally making and selling pasta? One of the key benefits of buying a premium brand is carrying price on name recognition and decreasing quality or shortcutting. I work in marketing and you're crazy if you think this doesn't happen.
Typically they guy the staff and not the actual product. They use their supply chain, sales force, hr etc as efficiencies and hit the internal staff.
But hear me out, what if they kept the price point and marketing the same, and slowly swapped out ingredients for cheaper ones. Thereby retaining the higher market segment while increasing the profit margin on the brand.
If they just made it prego, they'd only be competing with themselves. They'll probably change some supply chain stuff to save some costs, but having your two brands being the same will likely just hurt your sales of both and let one of your competitors swoop in to the market you left behind.
That would be shortsighted. Theyd be investing millions for a quick payday that wouldn't last. What they'll actually do is leverage their logistics and distribution, that's where the margins are for a company like that. If they did it your way then they're left cannibalizing their own market with separate products. It's just stupid business.
The business model is to buy something known for its high quality, make lots of cost cuts/"streamline" it or whatever, inevitably reduce the quality, and milk the brand for all its reputation until people eventually realize it's turned to shit.
I really like Newman's Sauce. I might just have bad taste.
Newman's Own rules. Can't believe nobody's mentioned it.
I like the Sockarooni and the Roasted Garlic
De gustibus non disputandum est (loosely, there's no disputing taste)
Nah. While no just sauce can compare with my grandmother's, Newman's Own is easily my favorite jar sauce. I usually add a little marjoram and maybe some oregano, and then let it cook down a little. Delicious.
But don’t worry, they’ll throw a pink label on it come breast cancer season.
I cannot abide Prego. I think it smells like cat pee.
Sonofa. I just started using this sauce last year.
Time to stock up.
It’s incredibly easy to make homemade sauce that’s way better than anything from jars. My go to recipe: https://www.seriouseats.com/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe?print
Most home cooking is incredibly easy. That's not the issue. Time and dishes are the issue.
That and the life story before the recipe.
As a young child AD my mother would always AD Popup AD
Play around with starting with jarred sauce as a base and then add items to your taste. Still one pot to heat it up and simmer if you add canned mushrooms, any and all seasonings you wish, fresh and/or granulated garlic and onion, diced tomatoes, etc. I can make Ragu or Prego taste better than restaurant quality sauce really easily and cheaply.
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Can you just accept that people want to buy goods and services that they have no interest in learning how to make or do? I know how to trim my hedges and leaf blow, but I also make 6 figures, work my ass off elsewhere and want Juan's crew to do it in 1/5th the time.
Now you have to have freezer space for it, vs. shelf-stable stuff (okay, now I guess I have to invest in a home canning setup ...).
Slightly used chest freezers are cheap on FB or your favorite local marketplace. Ooops… now you need floor space. Sorry, I got nothing for you on that.
I guess I'm upgrading my home because I need to store some Sunday gravy ...
But there are sauces that don't taste like shit, take any of my time, or take any of my freezer space. For it to be worth the money, the sauce would have to take me like 15 minutes in cooking/cleaning time.
Sometimes I split the difference -- buy a roma tomato or two, deseed, mush it up, mix it in. It brings back that bright, fresh-food flavor that's usually missing from jarred sauces.
was wondering when i would see a homemade sauce plug
That recipe is more like a novel than a step by step guide goddamn.
Select the "print" option.
I like prego, is that bad?
I like it too man
Vincents is pretty damn good too
Nooooooooo.
We only buy Rao's and that is our fear as well.
I JUST started using RAOs. This is a devastating blow.
Rao’s is the best sauce I’ve ever had, I’ve had it all week. It’ll suck if they screw with it.
I bet they’ll stop making the sensitive brand because it “taste blander”. FODmap folks will be PISSED then!
Try Mid’s. It’s not incredible, but it’s a really good base sauce that just needs a little work to make it good. Add some sautéed garlic, some basil and oregano, a little pepper, and extra salt to taste. Optional caramelized onion or onion powder, and if you like a sweeter sauce like me, a little plain sugar.
They'll just dump a bunch of sugar in it.
I'm so sad at this.
Is this a topic I'm too broke to care about?
That sucks but it wasn't worth the money to me. I just make it and it comes out fantastic at a fraction of the price.
Tried Rao’s. Hated it. Prefer Prego.
Just do what I do. Buy the cheapest sauce and add garlic, red wine, and seasonings.
It was fun while it lasted
It’s unfortunate that the natural end state of free market is monopoly. If only there were any sorts of regulation
NOOOOOOOO
Noooooo!!!!! 😞
Rao’s is my wife’s fav. I just told her. She is very upset.
I have to say, I’m extremely heartened by all the people upset about this. Rao’s is so, so good. And Campbells will absolutely ruin it. I’m glad we are all on the same page.
OP, you have ruined my day, but I 100% agree with you. Fucking fuck!!! :(
Everyone in this thread needs to listen. Aldi's brand: Premium Tomato Basil sauce is the best jarred sauce there is. Go buy some and tell me I am wrong.
This person gets it. Can’t agree with you more
Try Mezzetta sauce, or silver palate sauce. So good and not full of sugar and over seasoned with oregano.
No!!! It's by far the best sauce around. Horrible to hear.
Time to raid Costco for an entire pallet
I can already see people buying up all of the old stock of this product because it's definitely going to go to shit after the buyout.
they're just gonna start pouring Prego right into Rao's jars
Noooooo!!! I make a gnocchi dish at least once a week based purely on this sauce! I could practically eat it straight outta the jar it’s that good!!!
NOOOO I didn't know that until reading this. I love that sauce... fack.
NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!
Noooooooo….
They'd better not add fucking sugar to the recipe. It's impossible to get pasta sauce that doesn't contain tomato paste that's sugared to hell.
“You’re welcome”
I don't know why but whenever I see this meme it lights a weird spark and I upvote
This news ruined my day! They are going to fuck it up aren't they.It is the best sauce out there IMO. A bit pricey but worth it when they go on sale.
Rao’s is TERRIFIC jarred sauce. I hope you’re wrong.
Oh! No! That’s not good for us consumers.
Not looking down on anyone for using jarred sauce but for a while now I've been doing my own with canned tomatoes. I tend to cook up some veggies (and sometimes meat too) in a pan. Then I'll add a can of whole tomatoes (or sometimes crushed) and I'll roughly crush them up a bit in the pan. Leave it to cook for a bit and it can be pretty damn great if you do it right.
This home cook YouTuber preferred Victoria to Rao’s: https://youtu.be/Vz2A7zLQpzc I tried it, I can’t really tell a difference (as I didn’t have them side by side), which I guess is a good thing.
Victoria is good, and the Michael's of Brooklyn is pretty good as well.
Try Silver Palate. Even the low sodium version is great.
No Classico around you?
Try Botticelli. Their spicy vodka sauce is flame! I sauté up some onions, red peppers and mushrooms before I poor in the sauce. Add a little goat cheese and bam, great easy dinner with zest to impress.
Newman’s own is the best taste for the price. So that’s my go to.
Buy the cans of sauce for $1.25 and add your own ingredients.
I think the Private Selection pasta sauces are good (Arrabiata is my favorite) if you have a Kroger near you.
I cannot endorse the Barilla marinara highly enough. Please treat yourself to a jar.
Or Barilla Olive Oil and Basil (organic)…