I voted other. I like Francesco Rinaldi. They had them on sale a couple of weeks ago $10 for $10.

When I cook Lasagna, or Baked Ziti, or Eggplant, I make my own sauce.

Might be putting you to work in the kitchen this weekend.

Hmmm..going to have to try that Classico stuff some time.

10 for $10 for the win.

Check Giant Eagle. They almost always have some brand of sauce on sale in the 10 for $10 deals.

I think that is how we got the Ragu that time.
But I stock up when it is Prego.
Giant Eagle'* sales are the best. Combine them with a coupon that doubels.
Free food FTW!!!!
We get free stuff or dirt cheap almost every week.
Some of their regular princess are pretty high.
We only buy sales or coupons unless we really need something

FTW! always, always, always have Italian Season on hand to doctor bottled Jar Sauce, garlic powder to doctor it up, and canned mushrooms can turn a so-so sauce into something special. Kraft now has parmesan cheese that you grate fresh each time you want it on the table. It comes with a large block of cheese with a throw away grater. Great product!

With just some experimentation you can turn average jar sauce into a great meal!

But then after all my work, sometimes my grandson Andrew says, "Papa, can you make me some spagetti with butter......sooo easy to please that kid!

Interesting. Didn't know about that new Kraft cheese. I'll have to look for that.
The wife and kids love the containers of the pre-shredded Parmesan.

If I don't have time to make home-made sauce I always use Bertolli. The Olive Oil and Roasted Garlic one mm..mmmm.mmmm. Yum! I WILL NOT use anything but Bertolli.

Damn you people, now I want some spaghetti

Haha No problem....thats of course if you dont pack your pots and pans by the time I get there

Making homemade sauce is a real process. In typical Italian tradition, we buy several bushels of plum tomatoes, boil them in a big vat over a propane flame, and let boil.

Once the tomatoes are nice and soft, you need a tomato press, scoop out the cooked tomatoes and put em in the funnel that is connected to the press peels and crushes them. What comes out it is a ground up tomato. All of this goes back into another vat over a propane flame to cook. The skins collect out the end, and are typically composted.

Once salt is added to the cooking sauce, it needs about 1/2hr or so, these are huge vats full of sauce. You'll need more mason jars then you'd ever imagine, and fresh leaves of basil to go into the bottle. The sauce must be bottled hot and left to settle for a week or so, as the bottle lid seals.

It lasts us for a good long time (well, a year, just in time for another round of sauce making)

Its a bit time consuming, but totally worth it.

I think we use Prego, but I believe I like either one. What matters most to me is making sure there is enough meat in the sauce