I feel validated because I've always felt like they all tasted nearly identical. It's amazing that they manage to take up so much space in the grocery store with such trivial variations.
most of them are what like 99% just processed tomatoes too so calling them a pasta sauce is also kinda funny when you can just combine crushed tomatoes with like garlic and olive oil and you have a better product
I would have loved to see a practical joke where somebody takes one of the pasta jars empties the sauce fills it with babish's own homemade sauce and then see if he can tell
@@illegal.anglo88 I'm not a chef or food critic but 100% sure I could taste the difference between my mediocre sauce and jarred sauce. It's not hard to make a homemade one not that much more expensive as well and tastes 100x better.
@@gointoorbit While presenting his opinion as more informed than the average bear, with a more refined palette and more experience... AKA a food critic.
very glad to see Classico wasn't rated low, me and my family washed out the jars after we used them, now they compose a decent portion of our drinking glasses and food storage jars :D
The Trader Joe's marinara used to be sold in a large can years ago. It's 100% designed to be used as a base to build your sauce off of, and for the price and quality, is a large step ahead of the other canned options. $2, add whatever you want to it. EDIT: It's fantastic as a base for soups and chili.
In our family the jar is the base, then we add stuff to it, like crushed tomato , sausage, spices, etc. It does go against the instant nature of jar sauce, but used as a time saver in making sauce from scratch. We use Classico as the base.
I grew up in a small town with a very limited selection. my mother always started her meatsauce with a base of Ragu Traditional. I'm 20+ years older with more knowledge, more money, and a greater selection in a larger grocery store and all the sauces I've created still don't come close.
Ditto. Zucchini, shredded carrot, sweet peppers, mushrooms, canned artichokes, whatever extra vegs I have on hand! Bulks it up, more fiber, less sleepy-hit from the pasta carbs.
@@adadove6380 to me a lot of the time the only difference between a stew/soup and pasta sauce is the amount of water. they tend to work for both really well!
So just something to take note of: When Prego was first starting up as a company, it was not intended to marketed as a stand alone sauce, it was supposed to be a sauce BASE. But they didnt think it would sell well enough, if they said "Just add fresh spices and herbs" because other sauces on the market were just that, fully finished sauces. You are supposed to, per the original makers idea, add various things to make the sauce your own. Fresh veggies, meat, spices, herbs, and cheeses, and you were also supposed to add about 1/4 cup of pasta water to the sauce while heating it to a low boil, to thicken it, as it was left thin for the purpose of being easier to add more herbs and spices.
@@savaresta The idea was to have a base that only needed minor tweaks. Think of it like a 40k or D&D mini. Just add paint, and its custom to your preferences.
@@CPFMTKV Essentially, but tinned tomatoes (if tomatoes are not in season), some sauteed garlic/onion and simple seasoning is one of the laziest things to whip up. "Much more" only applies relative to simply dumping a jar into your pasta, but as far as generally, it's almost no effort at all.
As someone who’s go to is usually Bertolli’s Alfredo, I’m happy to say this is one of the few instances that Babish has not insisted I am a dishonor to my cow for liking a product, and even deemed it the top of the surreal tinned cream sauces, so I find victory in this day
my favorite was Classico's Alfredo.... in my defense I usually go with Four Cheese or Creamy instead of Roasted Garlic so maybe that's why he didn't like it
Just a heads up, it takes about 2 minutes to make your own Alfredo and its taste so much better than store bought you’ll never be able to buy it again. I’d suggest you do that! Only 3/4 ingredients depending on how you do it!
I typically modify all jar red sauces, I do like Prego basil and garlic for my jar base. For Alfredo jars I like Bertolli creamy basil which is kind of difficult to find here but stands out above all the rest.
After years of “fancying up” canned sauces in my early 20s I’ve finally switched to just making them homemade and its a world of difference flavor wise and somehow cheaper
Knowing multiple people who have worked at Ragu, Ragu and Bertolli come out of the same factory. Probably happens at all sauce places, but the crates of tomatoes sit out in the parking lot until they're needed and often explode in the heat.
I work at a sauce plant, and the totes of tomatoes will only explode if they are filled improperly where they are made. There should be no air in the inner bag (from inside to out it goes, tomatoes either in paste form or diced with juice, vacuum sealed inner bag, vacuum sealed outer bag, liner bag, foam slip, cardboard sheet, wooden crate). Leaving any air allows the tomato juice to ferment, and the resulting CO2 expands the bags until the whole thing blows. Summer heat can accelerate this process. Properly sealed, the tomatoes can last for 4 years (although we set our internal expiration dates on them at 2 and aim to use them within 6 months of receipt from the manufacturer). So no, not often. Maybe one or two in a year. Most of the spills that happen come from the forklift operator overestimating their abilities and they fall from 30 feet in the air (we stack them 5 tall, in long rows of about 20 deep, separated by item number and date of manufacture) and they have a gross weight of roughly 2,800 pounds for diced, or 3,100 pounds for paste so they will absolutely explode from those heights. Shoveling 500 gallons of tomato paste off of pavement is not a fun activity, I can tell you that.
@@jameswent48 all right completely changing/removing my comment. I had NO idea what had been going on in Andrew's personal life, and now that I've read his Reddit post about it, I apologize to him and hope he's able to heal. He's always seemed like such a genuinely great guy, and I made incorrect assumptions. Andrew, I'm sorry, and I really hope things start looking up for you.
@@thomaspalmer1979 I'm relatively certain that he is not just "phoning it in." He's had some very intense, and I'm sure incredibly scary, mental issues which he has shared. After being institutionalized for a while, losing his fiance, and I'm sure probably a few other things he wishes to keep private, he's probably trying to give himself the mental space he needs for it to not happen again. I imagine he probably does a fair bit behind the scenes, but has handed off the more labor intensive and mentally taxing stuff to Alvin and the rest of the crew.
This video has put me to sleep for 3 nights in a row , not because it’s boring or uniformative but because it’s thorough and Babish has a soothing voice . I always rewind to the last part I remember before dozing off. I’m absolutely here for more Babish ASMR .
Thank you, Andrew, now i know which sauces to get for my family! Being allergic to allium (garlic and onion), dairy, nuts, cinnamon, bananas and water chestnuts absolutely blows. I just discovered Rao's and Prego's 'sensitive' sauces and it's the first prepackaged food ive been able to have in so long. I literally cried. I cried, and then added a ton of chili's, fresh basil and some wine 🤤
This is a very interesting and new experience of information. I didn't know people could be allergic to alliums. That has to make cooking a challenge however I fall into the group that cilantro tastes like soap. Not allergic just not a pleasant experience.
I recently realized I have a allium allergy, your family is likely different & more sensitive, but found out I can eat roasted garlic and pickled- both cases, the garlic is whole, so little or no allium. The worst version is powdered garlic, so much allium! And it’s in LOTS of things. Salad dressing is a pain- easier to just ask for oil & vinegar.
@@peterquynce4343 Fascinating! I didn't know that about roasted garlic, thank you! Once in a long time i can have a wee bit of garlic in something, but now that i think about it, it's always roasted garlic... Bizarre! I still get a bit itchy, but my throat and head aren't effected. Onions are just evil lol! And yeah, powdered milk is also the most venomous, so it makes sense. Do you take anything with you when you go out to eat? I usually bring a tiny bottle of Tajín, or a homemade spice blend to sprinkle on a plain potato or salad. Haven't figured out how to cleanly smuggle in salad dressing yet lol, so yeah, vinegar and oil! Thank you for your lovely reply 🤍🙏🕊
16:42 sensitive recipe are for people with crohn's disease. Can't eat onions and garlic. There's a few brands out there. I buy Prego because it's cheaper. And I appreciate their sauce brands out there that we can eat. So unfortunately as entertaining as all that says can't have any of other sauce.
I had to go to Prego's website to double-check you on the no garlic in the tomato, basil, garlic sauce. You were 100 percent right and that baffles me; do they know this? How many people out there buy that sauce because they really like the garlic flavor of the sauce with no garlic in it?
It's not a tomato sauce but Aldi had this Butternut Squash pasta sauce that I just loved. Perfect for those winter blues night when I want comfort with minimal effort
Fun thing here... I am diabetic, and I find that Classico tends to have far less sugar than any of the other brands, even tying or beating Raos depending on the specific sauce.
As a fellow diabetic, don't you find that the carb content of the pasta negates almost any difference in the sauce? I don't eat much pasta, I try to avoid it because I always tend to overeat and need another dose of insulin - I'm just curious!
It's crazy that Hunts is $5 for y'all cause it's like $1 where I live. I think it recently went up to $1.20 and I was annoyed. In college it was my go-to sauce cause it was $0.98 cents. I could feed myself for a whole week on $2 with the cheap $1 pasta and the Hunts sauce.
I was thinking the same thing! It's like half the price of Ragu anywhere I've ever seen it (it's also my favorite, for some reason anything else is a textural nightmare). Kinda feel like someone's notes were wrong lol
It might be worth noting that while a lot of these are "processed" and kind of fake tasting, a lot of these sauces are a hundred or more years old, and the whole concept of getting vegetables and herbs and cheeses into a quick easy to make at home meal was at the time innovative and groundbreaking. Without these products, a typical meal would take pretty much a whole day to make.
Same!! People are always raving about Rao’s I will die on the hill that Classico tastes the same if not very slightly better better than Raos. And I’m saving $5
as someoen from outside murcia that barilla was basically the only option I've ever seen from the ones he tried, and newmans own but havent seen those for probably 20 years classico seems to be the best value for money from what he was describing and the prices
@@audreyobrien998Classico is considerably better than Rao's in 2024. People are saying Rao's tastes worse after the Campbell's buyout. I only had it for the first time recently and it's AWFUL. I couldn't finish the jar and people didn't want to eat the pasta I made with it, when I've never had that issue with Classico. Rao's love is all a viral marketing scheme. It sucks.
I actually really appreciate this series of rating food products because you're offering me info I can use when I do my grocery shopping. Thank you babish
My personal favorite, which doesn't seem to get much recognition in these videos, is Mezzetta original Marinara. They use San Marzano tomatoes, fresh not dried ingredients, and I did a side-by-side taste comparison with Rao's(internet's favorite) and it tastes just as great, for nealy half the cost.
Yes!! I went around the store looking for sauce with the same ingredients as Rao’s and found that one. I did a side by side and do like Rao’s just a touch more, but for the price Mezetta’s is the better choice. Almost identical.
I blend up and use the bertoli tomato basil sauce for the perfect pizza sauce. (As someone alergic to nightshade and most types of tomato this one has the lowest reaction for me alongside certain italian tomatos.)
I usually get generic cheap canned tomato sauce for pasta and build it up by roasting bell peppers and garlic and blending it and adding it to the sauce along with plenty of spices. But no matter how cheap it is I will NEVER get pasta sauce that has meat in or premade Alfredo. Adding in your own meat or making Alfredo from scratch is ALWAYS worth it in my opinion
A nice sofrito will always be able to rescue any jarred sauce! I also like blending my sofrito and cooking it down for 5-10 minutes when making it from scratch, although I just halve or quarter some garlic and add that after the tomatoes. To each their own, but I like having nice chunks of garlic in my sauce.
you definitely shouldn't use store-bought pasta jars for home canning (this also goes for pickle jars, or olive jars, or anything like that). The factories use industrial equipment to seal the cans; a home-canning process won't get them to seal properly. For anyone thinking of reusing pasta or pickle jars: just go buy a set of Ball mason jars and two-piece lids.
I would love if these taste tests included someone who was less familiar to the homemade version of the product. For almost every one Andrew said it had a "fake" taste, but it would be nice to hear the opinion of someone who almost exclusively has the frame of reference of using packaged products.
then go watch someone who does just that. this is his channel from his perspective, so that’s what he’s going to share. there are countless pasta sauce taste tests and rankings on the internet. this was just specifically his.
Once I dialed in my own from-scratch pasta sauce, I tried whipping up a quick spaghetti dish with some jarred stuff and couldn't stand it. This'll be a fun video to watch regardless :)
Hearing that the hunts can was 5$ is crazy. Either that was a mistake on the teams part or new york prices really be insane. I can buy a can of that for 1$ right now at my grocery store
Not gonna lie... I kinda love that weirdly sweet Ragu/Prego style sauce when I'm in a nostalgic headspace... I know it sucks in terms of overall quality, but I like it because spaghetti with that and some cheddar cheese on it brings me right back to childhood and a place of comfort.
Ragu has a nostalgic taste for me. When I was a kid my aunt would make fettucine with Original Ragu, meatballs, and Italian sausage. I still enjoy it for that reason even though I'm fully aware it is an otherwise ok sauce at best. I was never a big fan of Prego/Ragu variations of any sort outside of the original flavors as a kid
I’ve avoided Carbone’s pasta sauce bc of how expensive it is and figured that it was just bc of the name. Literally 3x the price of other sauces. For some reason I was feeling fancy at Walmart the other day and got it. It’s a really great pasta sauce. I have no regrets and will be buying again. Came to watch this video to make sure I wasn’t the only one feeling this way. Thanks. lol
I agree! It is great. I sell it for $7.99 and I dont think that is bad for a high quality sauce at all. I am sure walmart is able to sell it for even cheaper.
I use Sclafani Sauce it’s made with all natural ingredients. Every thing I use when I make homemade. Whole tomatoes, Crushed tomatoes, Fresh onion, Pure olive oil, Fresh garlic, Salt, Fresh basil, and Spices. Sclafani marinara sauce is made in Italy and distributed in the United States by the Gus Sclafani Corporation, which is based in Norwalk Ct.
honestly, newman's own marinara is my favorite because it's not too heavily seasoned, not too full of big tomato chunks, and still has a yummy taste. marinara is best when it doesn't hurt my tummy.
@@herbertholland924 If you're used to these other sauces that are full of added sugars and extracts, Mutti will be lacking in taste. If you're used to homemade sauces with only a few ingredients, that's more Mutti's ballpark.
Paul Newman's Sockarooni is my go-to jarred sauce. Although, I usually add at least one chopped up tomato and some sautéed bell pepper (if I have any) just to give it some extra crunch and brightness.
Find a inexpensive fresh tomato source normally asian market or Aldi. Cut the stem out hard steam with unpealed garlic for nine minutes. Peel both then blend with olive oil, herbs, & red pepper flakes. Great everyday sauce in about the same time as cooking the pasta.
I was also surprised! She is probably one of the most prominent Italian American chefs, not to mention that she has written many classic cookbooks on Italian home cooking…
Where in the world are you getting Hunts pasta sauce that it's $5? It's $1 to $1.50 at Walmart, Target, Amazon, Hy-Vee, Kroger, etc. It's the cheapest of all pasta sauces.
I don't know if you chose to skip it or it's not available anymore but my favorite red pasta sauce I've ever had was Rao's Caramelized Onion. Me and my friend got it once to splurge and used it for pizza sauce but just stood around the counter eating spoonfuls of it
Rao's is by far my favorite jar sauce I can get in my area. I prefer to make my own but when I'm in a rush I grab Rao's before any of the ones before it.
Agree,..not sure why they didn't do a blind taste test because I don't care who you are,...you will have biases and assumptions going in before you even taste it when you can see the brand and/or label.
As someone who grew up with my dad watching cooking shows on satuday mornings i was shocked you didnt know who Lidia was. Not surprised that you loved her sauce 😊
Ooh, the butter finish is a neat idea! I often have a little pasta just with butter, salt, pepper, and parmesan, and then some with sauce, and when i'm done with the buttery one, I drizzle what's left over the saucy one, and it's great! My trick if a sauce comes out just a little flatter than I hoped, and you're gonna _despise_ this, I already know, but... I toss a single slice of American cheese in and stir until melted and distributed, and it _really_ wakes up a sauce. Plus emulsifies it to blend in any oil slicks on top (which if I'm not doing that, I use a little mustard powder to emulsify instead). It's just one of those really weird little hacks, that if you _tell_ people about, they go, "Ew, gross, why would you do that!?" But if you _don't_ tell them, they go, "Wow, this sauce was amazing! There was something really punchy and vibrant about it but I have no idea what."
Best place to get Raos is probably Costco. The jar is bigger (24oz vs 28oz), and they come in a 2 pack between $12-15, and go on sale. Downside is you only get one type at Costco
What I used to do, back when I had no idea how to make my own pasta sauces from scratch, was take a jar of pasta sauce, read the ingredients, and just add more of them. So if the ingredients were "tomatoes, basil, garlic, salt, pepper", I'd just add more of those things to the sauce. I did the same thing with tinned soup.
Jarred Alfredo sauce is the exact same thing as the creme of line of cambells soup. With the right amount of liquid you can absolutely recreate jarred Alfredo sauce.
I grew up on Ragu and Kraft powdered cheddar cheese, which I'm 95% sure was the same powdered cheese used in Kraft Mac & Cheese, but they discontinued it a long time ago. But to me, that was peak pasta. I've made my own sauces and tried some of the more expensive stuff, but nothing beats that taste from growing up. Have tried some replacement cheeses but nothing has been quite the same and/or clumps up like crazy.
Carbones is the ONLY jarred sauce I will buy. I didn't grow up with jarred sauce. My family always made homemade sauce. I was soo thankful I gave it a shot because when I crave my sauce and don't have the time Carbone to the rescue 😂
I never understood why someone would buy Jarred pasta sauce, the italian way(the fastest way atleast that is acceptable) Olive oil in,minced garlic in till fragrant,canned tomato in, salt,pepper if you want,fresh basil in,done. I takes about the same time as heating a jarred sauce but 100x better.
The thing about Ragu is that it isnt a 'complete' sauce. Its a sauce that you add your own seasonings to. Although .. granted most people dont actually use it that way...
Definitely have nostalgia for some of the cheap sauces as that’s what we had when I was a kid growing up in the Midwest. Brown ground beef, add sauce, simmer, throw on top of overcooked pasta. Serve with kraft “parmesan.” These days, I just take a can of whole peeled tomatoes and add salt, butter, and onion - thanks Marcella Hazan. Sometimes some garlic, but that’s about it.
wherever they are shopping the prices seem to be a little more than double what I've seen anywhere else in the US. I'd wager that ten dollar jar is less than 5 here.
Hey Babish! Love the channel. It might be interesting to dig into who’s packaging some of these sauces😀 I worked 13yrs in the food manufacturing industry, including pasta! You might be surprised to learn, but a lot of store brand sauces are the exact same as some of the named brands. Some have specific recipes, but most store brands are just a different label and lid on the same stuff inside the jar. We used to run some store brands back to back, just changed the label and moved on. This can be said about a lot of stuff like orange juice and snack foods!
I'm sure many (if not most/all) will scoff at me, but if I don't make the sauce fresh and just want a quick spaghetti dinner, I grab a jar of Ragu and Rao's, mix those on a low flame and let it simmer with spices and peppers I add while I make the meat/smoked sausage (yes smoked sausage)/noodles. I tend to enjoy a sweeter sauce though. Most everyone I've had try it loves it. In the end, it's easy and fairly quick dinner that takes care of the next day's lunch/dinner etc.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
You should combine all of the opened jars to make a giant spaghetti. Let's find out if the sum is greater than the parts.
What a wild idea. I'm trying to imagine how much pasta that would require
@safiya nygaard - a pasta Frankensauce!?
No there's too many low tiers.
It would turn into rage or prego
@@sabbathjackal Just leave em out, nobody needs to know
Italian jungle juice
I feel validated because I've always felt like they all tasted nearly identical. It's amazing that they manage to take up so much space in the grocery store with such trivial variations.
most of them are what like 99% just processed tomatoes too so calling them a pasta sauce is also kinda funny when you can just combine crushed tomatoes with like garlic and olive oil and you have a better product
Capitalism is the illusion of choice lol.
I don’t trust him anymore….he doesn’t know who Lidia Bastianich is? 🙄🙄🙄
@@DP-jajacalm down with the spam
@@tayk-47usa41 this is why i buy whichever is cheapest that week and just doctor them up ... not amazing but hard to go too wrong
A bonus to the Classico is that it comes in an actual mason jar, that can be reused for water bath or pressure canning over and over again.
I drink ice tea out of them
@@icetea4meme too!
I would have loved to see a practical joke where somebody takes one of the pasta jars empties the sauce fills it with babish's own homemade sauce and then see if he can tell
I almost am sure he wouldn’t be able to. These food critic guys are more actors than anything.
@@illegal.anglo88 I'm not a chef or food critic but 100% sure I could taste the difference between my mediocre sauce and jarred sauce. It's not hard to make a homemade one not that much more expensive as well and tastes 100x better.
@@illegal.anglo88his job isn't food critic, he makes these videos for fun
@@gointoorbit While presenting his opinion as more informed than the average bear, with a more refined palette and more experience... AKA a food critic.
My dog’s name is Ragu and she was VERY confused. The name fits her, she is saucy lady.
The best comment ever
very glad to see Classico wasn't rated low, me and my family washed out the jars after we used them, now they compose a decent portion of our drinking glasses and food storage jars :D
I don’t trust him anymore….he doesn’t know who Lidia Bastianich is? 🙄🙄🙄
Dude same, i love using them for mixing drinks.
Throw the cap back on shake and serve
MAGPIE PFP SPOTTED
These jars replaced every shaker cup in my house a few years ago, love that they use standard Mason jar lids!
@@beingprovidence right? Tomorrow for the fourth of july im making jungle juice in them and putting tjem in the cooler.
The Trader Joe's marinara used to be sold in a large can years ago. It's 100% designed to be used as a base to build your sauce off of, and for the price and quality, is a large step ahead of the other canned options. $2, add whatever you want to it. EDIT: It's fantastic as a base for soups and chili.
I use any and all of the pasta sauces as a base
Also trader Joe's is just another name for Aldi's.
@@greenhaloxbox3850 And Aldi is awesome!
@@greenhaloxbox3850 - they're owned by the same parent company, but Trader Joes is *completely* different than Aldi...
@@GrahamCrannellI'm disappointed that he didn't include Aldi sauces; they're pretty much the only ones I buy.
In our family the jar is the base, then we add stuff to it, like crushed tomato , sausage, spices, etc. It does go against the instant nature of jar sauce, but used as a time saver in making sauce from scratch. We use Classico as the base.
I grew up in a small town with a very limited selection. my mother always started her meatsauce with a base of Ragu Traditional. I'm 20+ years older with more knowledge, more money, and a greater selection in a larger grocery store and all the sauces I've created still don't come close.
Ditto. Zucchini, shredded carrot, sweet peppers, mushrooms, canned artichokes, whatever extra vegs I have on hand! Bulks it up, more fiber, less sleepy-hit from the pasta carbs.
@@leapintothewildthat's like a vegetable stew
Same
I wish actual Passata was more readily available
@@adadove6380 to me a lot of the time the only difference between a stew/soup and pasta sauce is the amount of water. they tend to work for both really well!
From an Italian speaking family, I've had the joy of laughing about Prego sauce my entire life over just how bold that name is 😂
A bold name for a sauce that tastes like someone else ate and then regurgitated it....
I got to 6:55 and I had to turn it off for excessive fork biting
It happend and i immediately checked the comments
Thank you! And the mouth smacking and sniffing. I was itching.
I didn't even notice.
Anyone else read the title and think "Who is Jarred?"
I did, thought Jarred was some kind of pasta sauce brand
Legit had a brainfart when I read it
my ex boyfriend is named Jarred with two r’s 💀
Why did it take me this long to finally realise I was reading the title wrong 💀
nice pfp
So just something to take note of: When Prego was first starting up as a company, it was not intended to marketed as a stand alone sauce, it was supposed to be a sauce BASE. But they didnt think it would sell well enough, if they said "Just add fresh spices and herbs" because other sauces on the market were just that, fully finished sauces.
You are supposed to, per the original makers idea, add various things to make the sauce your own. Fresh veggies, meat, spices, herbs, and cheeses, and you were also supposed to add about 1/4 cup of pasta water to the sauce while heating it to a low boil, to thicken it, as it was left thin for the purpose of being easier to add more herbs and spices.
This is how my family has always used all pasta sauces from a jar
At that point why not just make your own sauce with a can of tomatoes instead of a jarred base
@@savaresta The idea was to have a base that only needed minor tweaks.
Think of it like a 40k or D&D mini. Just add paint, and its custom to your preferences.
@@savaresta because making your own tomato sauce from scratch is still much more work than just putting some seasoning in a pre-made sauce base
@@CPFMTKV Essentially, but tinned tomatoes (if tomatoes are not in season), some sauteed garlic/onion and simple seasoning is one of the laziest things to whip up. "Much more" only applies relative to simply dumping a jar into your pasta, but as far as generally, it's almost no effort at all.
As someone who’s go to is usually Bertolli’s Alfredo, I’m happy to say this is one of the few instances that Babish has not insisted I am a dishonor to my cow for liking a product, and even deemed it the top of the surreal tinned cream sauces, so I find victory in this day
My go to alfredo is bertolli. I'm glad to see it got the best score of the alfredo sauces..
my favorite was Classico's Alfredo....
in my defense I usually go with Four Cheese or Creamy instead of Roasted Garlic so maybe that's why he didn't like it
SAME
Just a heads up, it takes about 2 minutes to make your own Alfredo and its taste so much better than store bought you’ll never be able to buy it again. I’d suggest you do that! Only 3/4 ingredients depending on how you do it!
I'm surprised he didn't try the Carbone alfredo to compare or even the Rao's one since people usually hype those two up.
I typically modify all jar red sauces, I do like Prego basil and garlic for my jar base. For Alfredo jars I like Bertolli creamy basil which is kind of difficult to find here but stands out above all the rest.
After years of “fancying up” canned sauces in my early 20s I’ve finally switched to just making them homemade and its a world of difference flavor wise and somehow cheaper
"Prego means 'you're welcome'. A really cocky name for an average pasta sauce."
- Peter Griffin
I don’t trust him anymore….he doesn’t know who Lidia Bastianich is? 🙄🙄🙄
@@DP-jajadon’t you feel a little like a psycho for commenting the same thing a thousand times on the same video?
@@bubbasully15 so says my stalker 😂😂😂 and yes I’ve been diagnosed with psychopathic personality disorder…..Who is Kallie and Kantor btw?
Coming from a very below average show...
@@JustinLesamiz 😂
Knowing multiple people who have worked at Ragu, Ragu and Bertolli come out of the same factory. Probably happens at all sauce places, but the crates of tomatoes sit out in the parking lot until they're needed and often explode in the heat.
Its very common for products to come from the same plant.
Don't care! 😊
I work at a sauce plant, and the totes of tomatoes will only explode if they are filled improperly where they are made. There should be no air in the inner bag (from inside to out it goes, tomatoes either in paste form or diced with juice, vacuum sealed inner bag, vacuum sealed outer bag, liner bag, foam slip, cardboard sheet, wooden crate). Leaving any air allows the tomato juice to ferment, and the resulting CO2 expands the bags until the whole thing blows. Summer heat can accelerate this process. Properly sealed, the tomatoes can last for 4 years (although we set our internal expiration dates on them at 2 and aim to use them within 6 months of receipt from the manufacturer).
So no, not often. Maybe one or two in a year. Most of the spills that happen come from the forklift operator overestimating their abilities and they fall from 30 feet in the air (we stack them 5 tall, in long rows of about 20 deep, separated by item number and date of manufacture) and they have a gross weight of roughly 2,800 pounds for diced, or 3,100 pounds for paste so they will absolutely explode from those heights. Shoveling 500 gallons of tomato paste off of pavement is not a fun activity, I can tell you that.
Thats not what happens to fruit in the sun lol
Watching someone eat sauce out of a jar for 46 minutes. Exciting Friday night. 😄
Then why are you here?
@@jameswent48 all right completely changing/removing my comment. I had NO idea what had been going on in Andrew's personal life, and now that I've read his Reddit post about it, I apologize to him and hope he's able to heal. He's always seemed like such a genuinely great guy, and I made incorrect assumptions. Andrew, I'm sorry, and I really hope things start looking up for you.
You sound like my kinda gal😍😍
@@thomaspalmer1979 I'm relatively certain that he is not just "phoning it in." He's had some very intense, and I'm sure incredibly scary, mental issues which he has shared.
After being institutionalized for a while, losing his fiance, and I'm sure probably a few other things he wishes to keep private, he's probably trying to give himself the mental space he needs for it to not happen again.
I imagine he probably does a fair bit behind the scenes, but has handed off the more labor intensive and mentally taxing stuff to Alvin and the rest of the crew.
I don't even like pasta sauces and I watched it for some reason or another, if that makes you feel any better.
This video has put me to sleep for 3 nights in a row , not because it’s boring or uniformative but because it’s thorough and Babish has a soothing voice . I always rewind to the last part I remember before dozing off.
I’m absolutely here for more Babish ASMR .
Lol easily fall asleep watching these videos of talking
One thing I always liked about Classico is that (aside from not being the worst jar sauce) was that you could re-use the mason jars afterwards.
I missed the "not" in your bracket statement, and I was ready to fight til I reread it.
Thank you, Andrew, now i know which sauces to get for my family! Being allergic to allium (garlic and onion), dairy, nuts, cinnamon, bananas and water chestnuts absolutely blows. I just discovered Rao's and Prego's 'sensitive' sauces and it's the first prepackaged food ive been able to have in so long. I literally cried. I cried, and then added a ton of chili's, fresh basil and some wine 🤤
I also am allergic to alliums!! There is an entire brand called fody that makes salsas dressings and even ketchup without them!!!
This is a very interesting and new experience of information. I didn't know people could be allergic to alliums. That has to make cooking a challenge however I fall into the group that cilantro tastes like soap. Not allergic just not a pleasant experience.
I recently realized I have a allium allergy, your family is likely different & more sensitive, but found out I can eat roasted garlic and pickled- both cases, the garlic is whole, so little or no allium. The worst version is powdered garlic, so much allium! And it’s in LOTS of things. Salad dressing is a pain- easier to just ask for oil & vinegar.
@@peterquynce4343 Fascinating! I didn't know that about roasted garlic, thank you! Once in a long time i can have a wee bit of garlic in something, but now that i think about it, it's always roasted garlic... Bizarre! I still get a bit itchy, but my throat and head aren't effected. Onions are just evil lol! And yeah, powdered milk is also the most venomous, so it makes sense. Do you take anything with you when you go out to eat? I usually bring a tiny bottle of Tajín, or a homemade spice blend to sprinkle on a plain potato or salad. Haven't figured out how to cleanly smuggle in salad dressing yet lol, so yeah, vinegar and oil! Thank you for your lovely reply 🤍🙏🕊
why are you even alive
Lidia's pasta sauce is Lidia Bastianich sauce. Who's the mother of Joe Bastianich one of the judges of MasterChef US. Never knew she had her own sauce
she was famous for her own cooking long before her son was ever on TV.
@@thechief00 I'm aware, but I assure you majority of people, like Babish (I assume because he didn't mention it or anything) may not know who she is.
Feel sad for all you people who never experienced public access television with CreateTV. Lidia's one of the GOATs
@@nonameaccount7773 As do I
pretty sure everyone with parents who forced them to watch tv with them because there was only one tv knows who lidia is
16:42 sensitive recipe are for people with crohn's disease. Can't eat onions and garlic. There's a few brands out there. I buy Prego because it's cheaper. And I appreciate their sauce brands out there that we can eat. So unfortunately as entertaining as all that says can't have any of other sauce.
Rao's Sensitive is also great for people who get acid reflux/heartburn.
I dislike your website requiring a subscription to view recipes. I've been using your recipes for years and now don't have access out of the blue.
yes dude! loved babish for years but I can't use his brownie recipe at free-will anymore 😔
But he wants to sell your verified contact info 😊
@@tonyp9179 they can have it lol
It’s $1 a month you guys. A single dollar.
@@Musicbook101 a singular dollar for something that used to be free. Plus all my billing information for sale.
I can’t get over how babish bobs his head up and down when eating the noodles
Watching him struggle to get noodles into his mouth is the worst part of this lol someone teach him how it's done😂
Anyone else get 5 ads for "FX's The Bear" during this video? 😅
Yup lol
Yep
What's an ad? TH-cam premium is keyyy
What's a premium adblockers are keyyy
Cant close your phone and listen to yourube with adblockers!@@aidan8666
The way he hits the fork on his teeth EVERY TIME...
Nails, meet chalkboard.
As toxic as my mother is, at least she taught me and my sisters not to scrape our teeth on our forks. 😖
I THOUGHT THE SAME THING
You are all correct. This is unwatchable.
Grounds for divorce!
I had to go to Prego's website to double-check you on the no garlic in the tomato, basil, garlic sauce. You were 100 percent right and that baffles me; do they know this? How many people out there buy that sauce because they really like the garlic flavor of the sauce with no garlic in it?
$5 for Hunts?! I bought a jar yesterday for 75 cents, and only because it was on sale from $1.25.
Suggestions for ranking: popcorn, boxed rice, coffee creamer, whipped cream, frozen potatoes (fries, hash browns, tots, etc.), chocolate milk, kids fruit juice, snack cakes
It's not a tomato sauce but Aldi had this Butternut Squash pasta sauce that I just loved. Perfect for those winter blues night when I want comfort with minimal effort
i LOVED that sauce i wish i had cleaned out the aisle when they had it 😭😭
Fun thing here... I am diabetic, and I find that Classico tends to have far less sugar than any of the other brands, even tying or beating Raos depending on the specific sauce.
also pretty widely available an pretty decent so I'm glad you have a solid choice on lock for your needs 😎
As a fellow diabetic, don't you find that the carb content of the pasta negates almost any difference in the sauce? I don't eat much pasta, I try to avoid it because I always tend to overeat and need another dose of insulin - I'm just curious!
@@Zractor I don't use it on pasta, but on baked chicken and such
@@cpljimmyneutron That makes sense! I'll spring for it next time I'm out and about & searching for pasta sauce. Thanks for the tip!
That's why we use Newman's Own, there is no sugar
It's crazy that Hunts is $5 for y'all cause it's like $1 where I live. I think it recently went up to $1.20 and I was annoyed. In college it was my go-to sauce cause it was $0.98 cents. I could feed myself for a whole week on $2 with the cheap $1 pasta and the Hunts sauce.
Same here! I was like, I know it's not amazing or anything but it's only a dollar, meanwhile someone is making bank selling those for $5 a can.
I was thinking the same thing! It's like half the price of Ragu anywhere I've ever seen it (it's also my favorite, for some reason anything else is a textural nightmare). Kinda feel like someone's notes were wrong lol
Yeah that must be a New York thing. Hunts is insanely cheap here. Usually under a dollar on sale.
Thank you! Same!
@@bradyb9929New Yorker here, it's between $1 and $2 per can
It might be worth noting that while a lot of these are "processed" and kind of fake tasting, a lot of these sauces are a hundred or more years old, and the whole concept of getting vegetables and herbs and cheeses into a quick easy to make at home meal was at the time innovative and groundbreaking. Without these products, a typical meal would take pretty much a whole day to make.
As someone who hates tomatoes, I am genuinely disappointed that none of the white sauces he mentioned that I hadn't tried yet did well.
I'm glad to see my preferred brand of Classico generally score pretty alright.
Same!! People are always raving about Rao’s I will die on the hill that Classico tastes the same if not very slightly better better than Raos. And I’m saving $5
as someoen from outside murcia that barilla was basically the only option I've ever seen from the ones he tried, and newmans own but havent seen those for probably 20 years classico seems to be the best value for money from what he was describing and the prices
@@audreyobrien998 bought roa once when my partner seen it on sale and i told him don't do it again it wasn't worth it
@@audreyobrien998Classico is considerably better than Rao's in 2024. People are saying Rao's tastes worse after the Campbell's buyout. I only had it for the first time recently and it's AWFUL. I couldn't finish the jar and people didn't want to eat the pasta I made with it, when I've never had that issue with Classico. Rao's love is all a viral marketing scheme. It sucks.
Fun fact, rao's got bought by Campbell's soup. So there goes any amount of better quality rao's had
I just fell to my knees
Soon, we'll be buying pasta sauce with a lid you can drink from so you can have pasta on the go
Noooo. No. Noooo
That explains why the flavor changed in the not so distant past....It used to be my favorite and now it just tastes...wrong.
Wait what 😭😭😭😭😭
I actually really appreciate this series of rating food products because you're offering me info I can use when I do my grocery shopping. Thank you babish
I don’t trust him anymore….he doesn’t know who Lidia Bastianich is? 🙄🙄🙄
Don't care what you think 😊
@@nolancho why comment? Obviously you do 😂🤦🏻♂️
My personal favorite, which doesn't seem to get much recognition in these videos, is Mezzetta original Marinara. They use San Marzano tomatoes, fresh not dried ingredients, and I did a side-by-side taste comparison with Rao's(internet's favorite) and it tastes just as great, for nealy half the cost.
Yes!! I went around the store looking for sauce with the same ingredients as Rao’s and found that one. I did a side by side and do like Rao’s just a touch more, but for the price Mezetta’s is the better choice. Almost identical.
I blend up and use the bertoli tomato basil sauce for the perfect pizza sauce. (As someone alergic to nightshade and most types of tomato this one has the lowest reaction for me alongside certain italian tomatos.)
I usually get generic cheap canned tomato sauce for pasta and build it up by roasting bell peppers and garlic and blending it and adding it to the sauce along with plenty of spices. But no matter how cheap it is I will NEVER get pasta sauce that has meat in or premade Alfredo. Adding in your own meat or making Alfredo from scratch is ALWAYS worth it in my opinion
A nice sofrito will always be able to rescue any jarred sauce! I also like blending my sofrito and cooking it down for 5-10 minutes when making it from scratch, although I just halve or quarter some garlic and add that after the tomatoes. To each their own, but I like having nice chunks of garlic in my sauce.
I almost always get the canned whole tomatoes, because with crushed/pureed tomatoes they can get away with using lower quality tomatoes.
Andrew's getting teady for the jam/pickling season
you definitely shouldn't use store-bought pasta jars for home canning (this also goes for pickle jars, or olive jars, or anything like that). The factories use industrial equipment to seal the cans; a home-canning process won't get them to seal properly. For anyone thinking of reusing pasta or pickle jars: just go buy a set of Ball mason jars and two-piece lids.
I would love if these taste tests included someone who was less familiar to the homemade version of the product. For almost every one Andrew said it had a "fake" taste, but it would be nice to hear the opinion of someone who almost exclusively has the frame of reference of using packaged products.
then go watch someone who does just that. this is his channel from his perspective, so that’s what he’s going to share. there are countless pasta sauce taste tests and rankings on the internet. this was just specifically his.
No. I wanna hear from someone versed in quality ingredients and flavor, texture, etc.
My favorite is the Classico fire, roasted tomato, and garlic
Once I dialed in my own from-scratch pasta sauce, I tried whipping up a quick spaghetti dish with some jarred stuff and couldn't stand it. This'll be a fun video to watch regardless :)
Hearing that the hunts can was 5$ is crazy. Either that was a mistake on the teams part or new york prices really be insane. I can buy a can of that for 1$ right now at my grocery store
I was thinking the same thing here
Same, came to the comments to see if anyone else said that. I get hunts for my sauce base. Also only around $1 here
It's a mistake. Usually see it for $1 and change in Brooklyn.
Not gonna lie... I kinda love that weirdly sweet Ragu/Prego style sauce when I'm in a nostalgic headspace... I know it sucks in terms of overall quality, but I like it because spaghetti with that and some cheddar cheese on it brings me right back to childhood and a place of comfort.
It reminds me of my college days
Ragu has a nostalgic taste for me. When I was a kid my aunt would make fettucine with Original Ragu, meatballs, and Italian sausage. I still enjoy it for that reason even though I'm fully aware it is an otherwise ok sauce at best. I was never a big fan of Prego/Ragu variations of any sort outside of the original flavors as a kid
Ragu old world style is my childhood ❤❤❤
"Ragu Sauce: if you gave this to someone who is actually from Italy, they'd punch you in the face."
- Frankie Boyle
If you can afford to travel to Italy then you're not buying Ragu
My husband is a massive pasta lover. Not traditional lol but I’ve noticed every pasta sause needs seasoning or he knows! I love this video!
I’ve avoided Carbone’s pasta sauce bc of how expensive it is and figured that it was just bc of the name. Literally 3x the price of other sauces. For some reason I was feeling fancy at Walmart the other day and got it. It’s a really great pasta sauce. I have no regrets and will be buying again. Came to watch this video to make sure I wasn’t the only one feeling this way. Thanks. lol
I agree! It is great. I sell it for $7.99 and I dont think that is bad for a high quality sauce at all. I am sure walmart is able to sell it for even cheaper.
I wanna treat myself and try it.
calling again for a request of trying chocolate ice cream and/or peanut butters
Alternative title: Binging With Heartburn.
You need Rao's Sensitive.
Am I going to spend the last 30 minutes of my work day watching a 45 minute long Babish video? Yes, yes I am.
Twins!
Triplets 😂
Quads
Is not just 45 minutes , its more cause they put a lot of ads in this video 😂
how do I get your job pls
I use Sclafani Sauce it’s made with all natural ingredients. Every thing I use when I make homemade.
Whole tomatoes, Crushed tomatoes, Fresh onion, Pure olive oil, Fresh garlic, Salt, Fresh basil, and Spices.
Sclafani marinara sauce is made in Italy and distributed in the United States by the Gus Sclafani Corporation, which is based in Norwalk Ct.
I can't believe I just spent 45 minutes watching this man eat spaghetti. 8/10
honestly, newman's own marinara is my favorite because it's not too heavily seasoned, not too full of big tomato chunks, and still has a yummy taste. marinara is best when it doesn't hurt my tummy.
It’s a shame he never reviewed Mutti sauces as I love their sauces.
Especially their Tomato and Calabrian Chilli Sauce.
I tried Mutti recently, and hated it.
I only use mutti passata but honestly I’m fine if it stays a secret 🤗
@@herbertholland924 If you're used to these other sauces that are full of added sugars and extracts, Mutti will be lacking in taste. If you're used to homemade sauces with only a few ingredients, that's more Mutti's ballpark.
@@defaultusername4410 I primarily make my own sauce, and still did not care for Mutti. The only Jarred sauce that I like is Raos.
@@defaultusername4410 it tasted almost the same as most of the pasta sauces I've tried in Australia it was just chunkier
Paul Newman's Sockarooni is my go-to jarred sauce. Although, I usually add at least one chopped up tomato and some sautéed bell pepper (if I have any) just to give it some extra crunch and brightness.
Arrggh! That green pepper $&?!
I grew up on Prego and still eat Prego, I just have a nostalgia factor for it haha. 7 in my books!
Find a inexpensive fresh tomato source normally asian market or Aldi. Cut the stem out hard steam with unpealed garlic for nine minutes. Peel both then blend with olive oil, herbs, & red pepper flakes. Great everyday sauce in about the same time as cooking the pasta.
600 flavors from Prego and Ragu but only one flavor from Barilla? I wanted to see their tomato/basil variety!
Babish: “these all taste like stainless steel.”
Babish’s teeth: “ouch. that forking hurts!”
the teeth on metal noises ...
Babish biting the fork in 4k
@@chucktowski_Absolutely cringe every time 😑😵💫
Yeah, it's very bad
YOU DIDNT EVEN DO THE RAOS ROASTED GARLIC SAUCE
It is hands down the most garliciest sauce I've ever had I love it so much
I might not watch the whole video bc Rao's is already my favorite - also it's not half sugar like all the others are
Best rao’s sauce is the mushroom and bell pepper one
their tomato basil is my go-to 😅
It's overrated
My go-tos are Newman’s Own Sockarooni and Mezzetta Spicy Marinara, depending on what I’m making. They’re only about $3 and $4, respectively.
Depends on the process for ripening. Ethylene gas is used to ripen them.
This guy seems smart, he should try cooking
Besides the fact he didn’t warm up the sauce and was shocked when Alfredo was gross at room temp and way better warmed up
@@markdouglas1601I’m so glad someone else agrees the sauces should have been heated. They’d have tasted more like the intended flavor.
@@peacelovewar98Cold pizza is the only time and place for cold sauce.
Not knowing who Lidia is surprised me. Co-owner of Eataly and owner of Becca in Manhattan
I was also surprised! She is probably one of the most prominent Italian American chefs, not to mention that she has written many classic cookbooks on Italian home cooking…
Not to mention a TV chef for decades.
Lidia Bastianich is an institution!
Watching her show is where I first heard of Grana Padano.
Where in the world are you getting Hunts pasta sauce that it's $5? It's $1 to $1.50 at Walmart, Target, Amazon, Hy-Vee, Kroger, etc. It's the cheapest of all pasta sauces.
L.A
right? that price is absurd, it's dirt cheap here in Denver, that's why I buy it.
@@ramsongewargis8736 but they are in NY arent they?
@@WayStedYouI thought they were in NYC
I don't know if you chose to skip it or it's not available anymore but my favorite red pasta sauce I've ever had was Rao's Caramelized Onion. Me and my friend got it once to splurge and used it for pizza sauce but just stood around the counter eating spoonfuls of it
Rao's is by far my favorite jar sauce I can get in my area. I prefer to make my own but when I'm in a rush I grab Rao's before any of the ones before it.
I have to agree - I have had the top rated Carbone sauce and I still think Rao's Arrabiata and Marinara sauces are better by a decent margin.
Don't care what you like! 😊
@@nolancho not much going for you I see. Since you have to comment something like that. You sad sad little man. 😂
Campbell's bought out raos last year so it's garbage now
@@BamfIamone😭😭
chunky six cheese was my nickname in high school
Lol
No it wasn’t
how did you get that as your nickname
Mine was chunky mama
@@clydefrog5609THATS THE JOKE CLYDE! CONGRATULATIONS! YOU'RE SO FUN AND AWESOME!
Love this series, but has to be a blind taste test for reliable results! Look at the jar after 🙌
Agree,..not sure why they didn't do a blind taste test because I don't care who you are,...you will have biases and assumptions going in before you even taste it when you can see the brand and/or label.
Classico has always been my favorite jarred sauce especially the roasted tomato garlic
As someone who grew up with my dad watching cooking shows on satuday mornings i was shocked you didnt know who Lidia was. Not surprised that you loved her sauce 😊
Ooh, the butter finish is a neat idea! I often have a little pasta just with butter, salt, pepper, and parmesan, and then some with sauce, and when i'm done with the buttery one, I drizzle what's left over the saucy one, and it's great!
My trick if a sauce comes out just a little flatter than I hoped, and you're gonna _despise_ this, I already know, but... I toss a single slice of American cheese in and stir until melted and distributed, and it _really_ wakes up a sauce. Plus emulsifies it to blend in any oil slicks on top (which if I'm not doing that, I use a little mustard powder to emulsify instead).
It's just one of those really weird little hacks, that if you _tell_ people about, they go, "Ew, gross, why would you do that!?" But if you _don't_ tell them, they go, "Wow, this sauce was amazing! There was something really punchy and vibrant about it but I have no idea what."
Best place to get Raos is probably Costco. The jar is bigger (24oz vs 28oz), and they come in a 2 pack between $12-15, and go on sale. Downside is you only get one type at Costco
Goes on sale 4 times a year.
$8.99 for the 2-pack.
Costco actually make a Raos knockoff sauce now. We did a "blind" taste test a few weeks back. All but one person got them confused
@@jonv8177 knowing Costco's history of products, it's possible that they're made along side Rao's.
Sam's club also sells it. A 2 pack
Vitacost often has it on sale. Check it out.
What I used to do, back when I had no idea how to make my own pasta sauces from scratch, was take a jar of pasta sauce, read the ingredients, and just add more of them. So if the ingredients were "tomatoes, basil, garlic, salt, pepper", I'd just add more of those things to the sauce. I did the same thing with tinned soup.
Jarred Alfredo sauce is the exact same thing as the creme of line of cambells soup. With the right amount of liquid you can absolutely recreate jarred Alfredo sauce.
I grew up on Ragu and Kraft powdered cheddar cheese, which I'm 95% sure was the same powdered cheese used in Kraft Mac & Cheese, but they discontinued it a long time ago. But to me, that was peak pasta. I've made my own sauces and tried some of the more expensive stuff, but nothing beats that taste from growing up. Have tried some replacement cheeses but nothing has been quite the same and/or clumps up like crazy.
Surprised to not see any of the Mezzetta offerings. my favorite being the Italian plum
Hands down best value. Only one I'd ever buy.
Yes!
The chaos of these rankings is always a treat.
Our family likes Victoria’s marinara sauce from Costco.
This was my immediate comment when it ended and there was no Victoria. This list is a lie
Ragù doesn't mean "sauce" in italian, it's the name we use for the pasta sauce americans call "bolognese". Cheers!
Carbones is the ONLY jarred sauce I will buy. I didn't grow up with jarred sauce. My family always made homemade sauce. I was soo thankful I gave it a shot because when I crave my sauce and don't have the time Carbone to the rescue 😂
Also my store sells it for $8 and that's expensive for me I'm used to getting canned tomatoes for like $2 or $3 but its worth it!
My favorite by far is MID's, specifically the meat one. Best jarred sauce I've ever found straight out of the jar.
Finally, the ultimate sauce list
Nah, didn't do jarred pesto.
The ultimate uncooked jarred sauce list
How does he not know who Lydia Bastianich is?
I never understood why someone would buy Jarred pasta sauce, the italian way(the fastest way atleast that is acceptable) Olive oil in,minced garlic in till fragrant,canned tomato in, salt,pepper if you want,fresh basil in,done. I takes about the same time as heating a jarred sauce but 100x better.
To the BCU person reading this, all Ranch dressings with Veggies and Wings. Love this series
The thing about Ragu is that it isnt a 'complete' sauce. Its a sauce that you add your own seasonings to. Although .. granted most people dont actually use it that way...
Might as well get a can of crushed or plum tomatoes then.
I want to see a pre-packaged pastry ranking, like Little Debbie, Hostess, Drake’s, Tastykake, etc!
Definitely have nostalgia for some of the cheap sauces as that’s what we had when I was a kid growing up in the Midwest. Brown ground beef, add sauce, simmer, throw on top of overcooked pasta. Serve with kraft “parmesan.”
These days, I just take a can of whole peeled tomatoes and add salt, butter, and onion - thanks Marcella Hazan. Sometimes some garlic, but that’s about it.
Exactly what I grew up on - but in our family it started with home-grown cow and was always made in the deep chicken-fryer cast iron skillet. mmmmmmm
@@leapintothewild same, my friend. Grew up on a farm, so we always had full freezers.
Great video and obviously can't test everything. Mezzetta whole garlic and sweet basil is my go to when lazy.
I used to watch Lidia every week on PBS, she also has a TH-cam channel
I don’t trust him anymore….he doesn’t know who Lidia Bastianich is? 🙄🙄🙄
How does he not know who she is?!?!🤦🏻♂️🤦🏻♂️🤦🏻♂️🤦🏻♂️ He lives in his own little universe.
@@DP-jajaWhy are you posting this same comment so many times? I seen it 4 times without even reading that many comments.
Ten dollars for a jar of pasta sauce is absolutely insane
wherever they are shopping the prices seem to be a little more than double what I've seen anywhere else in the US. I'd wager that ten dollar jar is less than 5 here.
Better ingredients costs more
Hey Babish! Love the channel. It might be interesting to dig into who’s packaging some of these sauces😀 I worked 13yrs in the food manufacturing industry, including pasta! You might be surprised to learn, but a lot of store brand sauces are the exact same as some of the named brands. Some have specific recipes, but most store brands are just a different label and lid on the same stuff inside the jar. We used to run some store brands back to back, just changed the label and moved on. This can be said about a lot of stuff like orange juice and snack foods!
Ditto the cosmetics and skin care industry, with a HUGE increase in price for those fancier labels.
I'm sure many (if not most/all) will scoff at me, but if I don't make the sauce fresh and just want a quick spaghetti dinner, I grab a jar of Ragu and Rao's, mix those on a low flame and let it simmer with spices and peppers I add while I make the meat/smoked sausage (yes smoked sausage)/noodles. I tend to enjoy a sweeter sauce though. Most everyone I've had try it loves it. In the end, it's easy and fairly quick dinner that takes care of the next day's lunch/dinner etc.
This is actually really helpful. By Learning not what to do you will know how to do it properly.
I do pretty much all classico and doctor it up. love the mason jars, price is reasonable. I really want to try the trader joes ones though
Mezzetta is the best!!!! Tastes like fresh tomatoes