slo’s THURSDAY 2/12 poll - Spaghetti Sauce

[ronandannette]

Can you write to the Newman’s Own company directly?

I suppose I could, but I can’t see me doing it. I don’t need it that badly. Let’s just chalk it up to another one of those things that I will miss but remember fondly. I could make a long list of yesteryear products like that.

 

[LuvOrlando]

I makes all our sauces, out of all the ones you mention pesto is easiest and a favorite for Lent because the sauce requires no cooking, just fresh basil, olive oil, garlic and pine nuts in a chopper then it is so easy to boil up some shrimp and toss them into the pasta & dinner is done!

Marinara is easy, I like the San Merican Tomatoes, Whole Peeled. Oil and fresh garlic into a pot, either a onion sliced in 2 and fished out later or shredded with cheese grater, I add 5 cans of tomatoes and crush by hand or with immersion blender then cook bubbling on low on the stove at least an hour. The 5 cans make at least 4 meals for my family, one that day and 3 to freeze.

Bolognese is out for Lent, no meat but I am making it this weekend and while it works with pasta although we prefer fettuccini.

Rachel Ray Alfredo sauce is great with any pasta an also works with shrimp, I leave out the meat during Lent.

Rachel Ray's "Won't be single for long" Vodka Sauce is quick and easy and works on any pasta you like, shrimp easily adds protein.

I've been considering making Carbonara without the meat during Lent, I think the egg and cheese would be enough to pull it off.

For Lent I do a decent amount of cheese tortellini because it is heavier and more filling. Works with pesto and Alfredo and even in broth (which is allowed), it also works great in a salad with celery, tomato and other random veggies with some Italian dressing. Ravioli is another heavier pasta option during Lent, it is amazing filled with cheese or mushroom. Manicotti and stuffed shells also extra filling. Lasagne and baked ziti are the kings of heavy but meatless pasta dishes for Lent. Basically add ricotta and things go from yum to everyone is stuffed fast

 

[Minnesota!]

For red sauce - I make my own. It's so simple to start in the crockpot before I go to work, then let it self cook all day. And I can make a giant batch for cheap.

My favorite is pesto. And butter/parm

 

[TCRAIG]

I only like my late mom’s recipe for sauce - smooth and slightly thin without chunks or skin or seeds or onions…just garlic cooked with olive oil and then add paste and tomatoes put thru a Moulie grater and strainer with some spices…

 

[RedAngie]

Once a year when I’m motivated I make a BIG pot of pasta sauce. Sauté onions and garlic, several large cans of whole or crushed tomatoes, tomato paste, various seasonings, some chicken broth and a few pinches of sugar to counteract acidity.

Then I separately cook mushrooms, or ground beef or loose sausage, or veggies like carrots and celery, and add them to smaller batches of the base sauce. Whatever I feel like doing that day.

I freeze them in small serving sizes.

I also have a jar or two of store bought sauce in the pantry.

 

[PollyannaMom]

I don't have spaghetti often, but when I do, I like most of the sauces on the list.

I buy a locally packaged marinara. It's kind of expensive but it has tons more flavor than the usual national brands. I add some ground Italian sausage, and if there's any red wine I might add a splash

A restaurant near us does that too. It's delicious and is DS's favorite!

Besides that one, I buy low sodium marinara for DH - either Silver Palate or Francesco Rinaldi.

This thread is inspiring me to try making my own, though.

 

[rndmr2]

I like plain red sauce. I do NOT like chunks of any kind. I will pick them out if I see them, LOL. I like tomato soup, tomato sauce, etc but I don't like the actual tomatoes which is why I don't like the chunks. I usually put very light sauce on.

I prefer something like an alfredo but like others have said Jar Alfredo is not that good.

A lot of times I just do a butter and garlic, parmesan on it.