The reason why the 2 winners are different then the rest is because they are tomato passatas while the rest are tomato sauces. While they both are similar in consistency, tomato sauce is cooked and so doesn’t have the bright, bold tomato flavor of passata. Pasta sauces are cooked down and already at the right consistency for adding to your pasta. These heat-and-serve sauces are already heavily seasoned with spices and herbs. Passata is more of the foundation to your sauce recipe, an ingredient that adds raw, bright tomato flavor.
I bought Mutti last week, based on this video for my keto/low carb pasta (Lupin flour pasta) bolognese. And I was very surprised at how nice the sauce was. I cannot wait to make it again.
The Cento and Mutti are passata which is (or at least should be) just tomato purée. The others are “finished” sauces marketed to be ready to eat. Passata is usually a foundation and used to make many different dishes including your own homemade sauce. So a little difficult to compare. Keep up the good videos guys 🙂.
Holy cow! After watching this video, I went out and purchased several jars of Mutti brand tomato purée which I had never heard of before seeing this video. I had been planning to make spaghetti for a few days and normally use Mezzetta but I have to say that after using a jar of Mutti and some beautiful, diced tomatoes and mushrooms. I had the best spaghetti I have ever had in my life! Thank you so much for posting this all of your time and effort made a huge difference in one of my all-time favorite foods, and I will always appreciate it. 🍝
@@jmcast3195 when I use it I add a little sugar to cut the acidity because it’s too much acid for us. But first I sauté some chopped onion and garlic in good extra virgin oil. Then I add the Passata and sugar. I clean the jar with about a cup of water. I let it cook and it reduces a bit. It’s the best sauce.
I am born Australian but my background Calabrese Italian. Usually we use our own home made sauce, however if that is not available we use mutti. It’s the best for making a Bolognese sauce and the trick is to let it cook on a low heat for 4-5 hours, the flavours that come through are amazing! We will not touch any other pre-made sauces lol! Also I love watching you guys eat (in a non weird way) currently 2.30am in Australian I have to be up for work in 5hrs and I’m just sitting here watching you guys decide what sauce is best hahahahaa! Also loved your macaroni pasta video!
My italian grandma (born in Florence italy) always used bertolli tomato and basil sauce but blended it and added sauteed garlic and onion in olive oil to it before blending. She loved garlic and would eat the cooked cloves. She put it in her chicken and her sautéed spinach. She always said all the different areas cooked different in italy. I think its why she lived till 97. For people who are commenting: she came over around 24 years old with my uncle who was 1 or 2 as she married a US solider. She didnt come over here while a child. She was born in 1925 (she had my mom at 43 and her first child at like 22) and came over after holocaust and had stories of the germans and Mussolini (her father was a italian solider/body guard for him… he died from infected wound… she even had a suitcase with bullet holes of soldiers shooting at her and the people was was with while fleeing). She couldnt read or write english and most couldnt understand her strong accent. She didnt even know english when she came here but learned it. So yes, she was very italian, a old fashion italian. She lived in hard times with little family as her mother died when she was 2 or 3. But she did use the jar sauce. And i do sometimes also if im lazy. But i learned to use what we have in america (the canned tomatoes and then we put them through the machine to remove seeds and such and sautee some garlic and a little onion like my grandma and add basil and salt). But no point in fighting the facts
Bertolli is Italian but they are still on the level of the American mainstream brands. Rao's is better imported brand. Just compare the color of their pasta. Bertolli's pasta is very yellow while Rao's is much more white.
Your grandmother must of came to the USA when she was very very young and became Americanized. Italians frown on jarred pasta sauce. They use Passata like Mutti and Cento and only add salt, pepper, basil to taste.
In my nine 9 years as Executive Chef in a Sicilian restaurant, we kept things simple. Base of carrots, onions, celery that was made in oil with a little garlic. Then San Marzano tomatoes, tomato paste, oregano, basil, salt, pepper, and ONLY if the tomatoes were acidic, sugar. Cooked for 6-7 hours and then passed through a meat grinder to give it a smooth texture. I would make about 20 gallons per batch, 3-4 times a week.
In 1980, the production department I supervised at Ragu' Foods produced 9 million gallons of spaghetti sauce. Having earned an organoleptic evaluation expert certificate from a tasting school I attended, I was a member of a daily taste panel. We learned to determine which ingredients were in other brands in order of volume (we came pretty close) and the % of salt within 1/10 of 1%. Please don't diminish Ragu' ("That's Italian!") as just an American company, as the 40 person production department was almost entirely made up of Sicilian and Italian immigrants. Our four cooks were Giuseppi, Giuseppi, Giuseppi and Stefano.
100%! It scientifically proven to effect the taste! Temperature changes things on the molecular level. Also your taste buds don't work as well when things are cold relative to being hot. This is why iced coffee is generally brewed stronger. I know this since I need a double transplant or will perish within the next year or two if I'm lucky.. My tastes not only changed drastically this past year due to my body changing, but ya got the diet. If forced me to experiment since frozen pizza every other day sadly won't work! The fact they are doing this without how they normally eat kind of makes the whole thing moot. Who eats room tempature sauce? At the very least add some pasta or bread!
Yes, but the two tops are passata and the rest are the sauces. I know that they can sell passata with basil or garlic, but passata is always plain and smooth.
Ragu and Prego original sauces I feel are too plain and watery. Prego Chunky Garden Combo is delicious! I love the big chunks of vegetables and the grassy flavor of green pepper. You'd probably hate it, but I love it!
My family are Sicilian emigrants to America. They came in 1965 and became citizens. I am first generation American, the first member of my family to be born here. We get together as a family and spend 2-3 days a year, making enough sauce to last everyone a year ( we use A LOT of sauce ) from fresh raw tomatoes. It is also very simple we just use basil so it can easily be adapted for any recipe. Simplicity is indeed the key to good sauce.
Rao’s Marinara is the only sauce they have that I really like. Would’ve loved to hear his thoughts on that one opposed to the basil flavored one. This was fun! 🤓
I'm curious if Rao's Marinara would have scored higher. I don't buy the Tomato Basil Rao's, only the Marinara. It's my favorite along with Tantillo. The Tantillo is often buy one get one free also at our stores. I love the porcini and black truffle.
I compared rao marinara vs barilla traditional. They were the only brands I found in my grocery store. For the price, barilla is a solid pick. Kind of like lunchable pizza flavor. Rao is like a go out and eat at a fine restaurant feel. They are both great .
I always have liked Barilla sauce. Glad to see it got the thumbs up, bc often I don't have the time to long cook and flavor up a sauce. I need a dump and go.
This was really enjoyable to watch. Considering the top 3 were Italian brands, I feel pretty good about my hometown's sauce -- Mid's. After I stopped making my own, this has been the only one I like. I now want to try Cento and Mütti as Italian foods are now easier to find.
I grew up on prego bc they come in larger quantities and my mom was able to make a quick large batch. Basically the top two are great foundation sauce that you can customize. Me as an adult I buy the large can of Cento tomatoes and make my own sauce
For sure , I don’t get people who buy ready to eat pasta sauce because it’s so simple to make, salt pepper basil oregano and onions and garlic…presto!!.🤣
This was great to see. I was surprised to see my two favorite sauces were rated 0 in the taste test: Bertolli and Classico. I really want to try the two favorites. Alessio, please do a video making your own sauce. I’m an Italian American and I like to make my own, but my children don’t like it. I’d love to see how native Italians make their sauce.
I'm italian and the best way to make tomato sauce for pasta is to gently sautè a couple of gloves of garlic in a decent extra virgin olive oil without burning them, add peeled tomatoes (also canned are ok if the quality is decent) for the first minute with high fire and then low fire until the water of the tomatoes has evaporated and you have a good texture, salt and fresh basil (never use dried basil). Take the garlic cloves out and the sauce is ready. If you make it like this there is no way your children won't like it.
If you look back in their older videos there is one of him making sauce. Edit: I looked down and it’s a year back and says it is a ragu alla bolognese sauce. (I hope I spelled all that correctly. LOL) Then there is another video about how to make a simple pasta sauce too.
@@amberh.5393 yes!! Can you find Classico Florentine Spinach?? I’d been using it for years and now, cannot locate ANY. Love the Italian Sausage. My mother in law is 200% Sicilian.
No one in the entire extended family could recreate "Nona"" "gravy". It was the base for all her recipes. I now taste test at restaurants and compare the flavor of the sauce. She grew up in Puglia. Cant't be beat!
Want y’all to know I tried the Mids sauce because y’all recommended it on this video and I couldn’t find the first two, my picky husband even loves it!! Thank you all finally a sauce that doesn’t leave an off taste in my mouth.
The first two are Passatas (strained tomatoes) and you can find passata in an Italian grocery. It’s not easy to find in American supermarkets. Another common brand is Pomi, and it often sells in little paper packages, kinda like tiny milk cartons.
He is absolutely correct: you dont save time opening a jar. It's so easy to make from scratch and soooo good! I like using Cento tomatoes or if I'm feeling crazy, San Marzano.
I have always loved Italian food despite not being Italian myself. I was very interested in his comments about what real Italian sauce tastes like and that American sauces add too many ingredients that end up overpowering the sauce. This gives me hope that I can learn to make a more authentic Italian sauce in that I won't have to worry about getting the ingredient amounts so close. I would love for you to do a video on making a simple Italian sauce. Thank you, this was fun to watch!
American sauces taste different for a number of reasons. First off, they are marketed to American taste buds (hence some are a bit sugary). Secondly, Italy is very regional in its cooking and Sicilians are a garlic loving region (though not in the way garlic is used in America). Interestingly, I have read that garlic was more popular with the lower class in Italy because it grows so easily. Most Italians coming to America were peasant class, so they were used to cooking with garlic. Lastly, Italians arriving in America had to learn to cook differently because vegetables lacked the same freshness of flavor and other items simply weren't available. The extra garlic helped to mask these issues and in some cases a VERY garlicky sauce was developed.
@@KatieBellino Thank you, I learned a lot from your comment. I still would love to learn how to make a simple sauce such as the one that they were talking about here. Very interesting information; thank you, again!
Mids Tomato basil is my go to sauce! It works for my American tongue and it's made in Ohio, where I live! I agree with most of this list. I definitely want to try the top 2 though. I haven't tried them. I'll have to give Barilla a try again but I think I preferred Mids last time I had them close together.
I have never agreed with a Sauce Taste test more. I saw one with professional chefs that said that Newmans was one of the best, I bought it and threw it out. You two are the best!!
I grew up on homemade or prego. My grandmothers homemade had green peppers and Italian sausage, so my mothers did too. I usually get organic because of the high pesticides in American tomatoes. Currently I’m using Colavita from Italy (ordered from Amazon), it’s ok, not the best, but I’ve been looking for something more authentic. I’m glad you did this, I’ll try the top two, maybe I can find a favorite. I don’t get to make my own much anymore, we moved and don’t have any decent organic farmers markets to get good tomatoes. My grandmothers parents immigrated from Compania.
I have been on the hunt for a pasta sauce I liked because so many of them are too sweet. Rao’s has been my favorite by far, so that’s the only reason I’m watching is to see what he thinks of that 😂
There you have the irony of my tomato sauce experience. If it comes out of a jar, I can't stand for it to have ANY kind of sweetener in it. No sugar, no syrup, no nothin'. To me it makes it taste like some kind of tomato-flavored topping for ice cream. But when I'm making my own sauce, taste-testing as I go along, there comes a point where I perceive too much of the flavor ... how can I describe it? ... the flavor is collecting in the upper right quadrant (don't mind me -- I have smell/taste/image synesthesia) and it needs something in the lower left quadrant to balance it out. What does the trick? I keep grape and/or fig molasses handy in the fridge to add to the sauce until it is perfect.
@@afcgeo882 That's why I called it "the IRONY of my tomato sauce experience". When somebody else puts sweetener in the sauce, blecch. When I put it in myself, mmm mmm good. Maybe it's because of the other flavors the molasses imparts to the sauce?
I use Mutti products. I usually on a Sunday will put celery, carrot, onion and garlic in a food processor or blender, mix it up and then saute it and then I just add Mutti diced, whole or crushed tomatoes, the passata and then just keep it on a low heat all day. It's amazing. Can even add a parmesan rind in there for saltiness.
Barilla has always been my go to for sauce and pasta. However, over the summer I made home made sauce for the first time with San Marzano tomatoes. I laugh I am heavy on flavor, onions, garlic, basil, and peppers. I found I love my homemade so much better than store bought. Ended up making big batches and freezing.
Let him try Mezzetta marinara. It’s the closest I’ve found to peeled plum tomatoes, olive oil, a couple herbs and a pot! Still I’d rather fresh, but for emergency use, not to bad bu comparison.
Love the video so far. You guys should look into Xanthan Gum and how it's used to artificially thicken jar sauces now in the west instead of traditional reduction which gives the sauce that weak flavour and gloopy texture. Almost like glue. Great stuff!
Two of the best jar sauces which are not listed in your video are: 1) Victoria...their vodka sauce is exceptional. I fooled my Italian grandpa from Tuscany into thinking it was home made. All their sauces are good, but pricey. 2) Francesco Rinaldi is also good and affordable.
Just wanted to thank you for making this video!! My pantry now has six jars of Mutti in it and I’m family loves it. I could believe it only has two ingredients tomatoes and salt. Thanks for the sauce and thank you Italy for the opera group Il Volo!!!!!!!!!
I cook with Mutti Passata and season it with fresh basil, garlic, onion, and good olive oil. Mutti has a bright color, nice tomato taste, and is a excellent starting point to make a marinara. I like their tomato paste too.
I didnt think much of it but bought it in store because there was less bs in there unlike cheaper brands. The taste surprises me everytime super fresh!
I also like Cucina Antica for a really natural, balanced sauce. I'm not a fan of tomato chunks, so I often just food-process it for a second first. Mid's, by the way, makes a nice pizza sauce.
@@tammhastur Oh, that's terrible!! Being able to smell that in the air would be glorious! I grew up in Canton and that's the only jarred sauce my mom would buy.
Passata and pasta sauce are too different products though! We use passata to make sauces and I add to chicken stock to make soup. I wrote this before seeing your comment at the end😁
Ciao! The pits and pieces you didn’t like are probably dried seasoning, ie. Basil. To really taste these tomato sauces you need to taste them after heating. The dried seasoning will meld into the sauce base. I’ve tried numerous sauces, most of the ones you tried. And while I like the top three, my picks would probably be a little different . My favorites, heated with pasta would be Cento and RAO’S. I think the heating of the San Marzano versions of these two, I haven’t tried Mutti will surprise you. I am a TV producers working on Food shows, Have been to Italy (covering all regions and many Cities and Villages) My family is Northern Italian, but I love dishes from throughout the Country. I’ve been going to Italy since I was a little girl and over the last twenty years have been there eight times, I think. I’ve lost count! Anyway I’d suggest trying these heated. Of course my own sauce is the best! The thing I don’t understand is why people don’t make their own!
I am a pastry chef but I went to culinary art school and lived in Europe for 7yrs and been to Italy several times. The problem with Americans is we are a very cosmopolitan country. Too many spoons in the pot as they say. along the way we took an authentic dish and we added this country's spices to it and we added these ingredients from this country dish that is kinda like their but not and we have distorted the authentic dish to the point it's nearly unrecognizable, but we don't know the difference because we've been doing it for so long. Italian food is one of my favorites and I prepare it a lot. I am very aware of its simplicity. Friends will say aren't u going to put this in there and that in there? And I say, then it wouldn't be Italian. Lol the same with pizza. the same with any food. U don't have to cram 20 things into a dish to make it edible. Keep it simple and fresh. 2 or 3 flavors on your pallet creates more flavor and identity than 10. 😉
Staples in my mother's Italian kitchen: a good grade of extra virgian olive oil, Pecorino Romano cheese, onions, and garlic. Fresh veggies from the garden with a nice bottle of wine were the norm. Simple and delicious food that is good for you.
@@lired70 When I cook Italian dishes I only do salt, pepper, and Italian Seasoning. The dried herb variety of Italian Seasoning is decent but they have a tube thing with actual green pesto type paste.
@dennisanderson8663 Believe it or not,my family uses baking soda if the tomatoes are not sweet. I know you are making copious amounts at one time as opposed to my 8 quarts. I let the sauce come to a boil. Then, I put tiny amounts all around the bubbling sauce. When the bubbling stops,stir it all through the sauce. Baking soda neutralizes the acid. Do the taste test. If you are not satisfied, add a bit of a decent sweet wine. If that doesn't work, drink the wine. Cheers!
@@lired70 I don't have the time or the patience to make my own spaghetti sauce. I do however use the Bobby Approved app so that I know the sauce I am buying is good.
I'd love to see your thoughts on American pasta vs Italian, regular grocery store brands and artisan brands like Sfoglini. Have you tried the new shape cascatelli?
This is the 2nd video I've seen of you two and I enjoyed it! A splash of fun with a touch of laughter! Oh and a little "crunch" 🤣🤭 haha! But I was shocked because Rao's WAS my favorite! Now I want to try Mutti!
My grandmother's (born in the late 19th Century from Ferrara) sauce was darker with beef base + boiled beef (soup stock). Not much tomato in the sauce. Didn't measure anything. I never had anything like it including in Italy. She made all her own pasta (not spaghetti, flat thin about 1/4 inch) without measuring anything. The rolling pin she used was about 4 feet. She cooked for a family when she arrived at age 16 and later for her family (husband (from Castell'Arquato) 7 children) until she died at 87 years old.
Was She any much taller than the rolling pin? Just joking😀 I knew an Italian Woman about that size Sandy Marcotullio. She taught Me, You don't over spice, onion or garlic in Italian food, it subtle a hint of flavor, supposed to taste like a fresh garden.....Her food was amazing
@@comfeefort Not much taller. :) She didn't use much spice. I don't think she used garlic if she did it wasn't much. She could flip the pasta off the rolling pin. She made soup stock everyday and liked to eat the boiled meat from the stock with the bread. She made tortellini but she didn't call them that. They had to be very small. She only put them in the soup. My mother said the ladies use to have contests to see who could make them the fastest and the correct size. My grandfather was into hunting and the forest, He came from a hill town and my grandmother came from the plains. He collected wild mushrooms and made sausage and wine. The wine was Lambrusco from his region. He imported the grapes from Italy.
When they break up she’ll look back and say: “I knew the minute he said he liked Centro that it would never work!!” 🤣🤣🤣 Then she’ll say: “Why did I think that just because he was Italian that he knew what he was talking about?? I was so naive!!” 🤣🤣🤣
The only surprise was Newman's coming in last. I would have expected Ragu to be last. I am going to start looking for Cento and Multi. I think one or two of my local grocery stores carries these brands.
since i started watching you and @pastagrammer I now make my own sauce which really makes me appreciate the jarred sauce as far as convenience and price. In order for me to make just 2 jars of home made sauce ( from fresh tomatoes not canned) it is waaaay more expensive than just popping open a $2 jar of store bought sauce. I grew up on Ragu marinara. My grandmother would pop these jars into a big pot to heat up and hand each one of us a big chunk of Italian bread and let us dip it into the sauce and at the time it was the best thing ever so if I do need to buy jarred sauce due to convenience I buy Ragu marinara or traditional or meat flavored. But now I gotta try mutti.
Loved watching you guys review sauces. My favorite is Newman's brand sockarooni flavor. I'm not Italian... But I'll definitely try the ones you rated in the top 4. 💛💛
Yes. And Newman's had another brand called Common Good that I really liked. Sad to see it gone. Clearly my tastes are 100% American because the bottom 3 are my favorite and the top 2 remind me of ketchup.
I'm a new subscriber and I love this! I'm italian as well so this vid is the best 👌🏽 I was shocked about the Ragu being mid range. I would love to see you do this with marinara sauce. ❤️
Your preferences are also going to be influenced by where you come from in Italy. My Nona came from a small village near Trapani in Sicily. If memory serves me correctly, Rao's tastes the most like the sauce I remember her making. She taught me how to make sauce from scratch like hers. It is a lot of work and takes most of the day to make-constant simmering and stirring. I admit, I got used to using Rao's sauce because while I worked outside the home, it was just easier to crack open a jar of sauce and Rao's. I married into a non-Italian family. My husband admits to being a "hillbilly", so I had to learn how to cook the dishes he grew up with, but he admits he wouldn't know authentic Italian sauce from a jar of Ragu which is what his mom uses. 🤥
Thank you as for example Southern Italy uses garlic in sauces more. This video attempts to forget that most the sauces were created by Immigrant Italians and are indeed Italian sauces but from varying parts of Italy.
There is a canned tomato called Jersey Fresh Crushed Tomatoes. The only ingredients are tomatoes, basil, and salt. No citric acid. No sugar. No preservatives. I taste tested against Mutti canned tomatoes and Cento. Jersey Fresh was the winner hands down. Definitely worth checking out. I am not sure if you can buy these outside of NJ, but I saw them on Amazon in a 12 pack.
Would love to see this with olive oils, too! 🙏🏻 PS would love to see you guys brand something like a sauce or maybe even an oil in your names one day, too. Just throwing it out there! PS Jessi looks amazing here...her hair layers look awesome.
@@Lucario9d Nah. Sipping olive oil is a very traditional thing. I did wish they would have heated their sauces because that was displeasing seeming to me, but it was fun nonetheless.
@@GodIsGoodAlways-e6q if they did it with as many jars they did here, that’d be a lot of oil… also they’d have to be such small sips, otherwise you’ll get your daily caloric needs from just oil. gross.
Loved the challenge! My favourite moment was at 17:03 trying to reach while blindfolded! 😂😂 Would love to see you guys have a meatball making competition between each other! You could also do boiled first vs cooking them directly in the sauce, vs pan fried or cooked in the oven. Ciao for now! By the way my family is from Molise! ☺️🤌
It is like looking for the best of the not good. All full of sugar so they can quickly get it bottled. Make your own, it doesn't get much easier. Then freeze what you want for later.
I usually get the spicy red pepper or spicy tomato & basil version of Classico, though my wife is a recent convert to Rao's. I've had a lot of jar sauces that were indistinguishable from what I've made from really old family recipes.
Mutti purree (w/out basil) is about $9. They seem to stock mostly Mutti with basil added, though. Cento is mostly in cans, $2.82 for 28 oz. For glass bottles - pack of 6 is $30. My personal favorite is Michael Angelo's Marinara sauce, $4.48 per jar.
You guys have to try Botticelli vegan Bolognese, mezzetta spicy marinara and Bertolli organic olive oil basil and garlic. I do all my shopping at Walmart and the most expensive is the Botticelli at 4.98 a jar. These are some of my absolute favorite sauces where you don't have to spend $7 $8 even $9 a jar to get a really good high quality sauce. If you guys don't like these then you are probably one of the pickiest eaters on the planet LOL
My mom was Italian and I never had Italian food, appetizers or desserts that could come close or hold a candle to hers! For this reason, I am so interested, (borderline addicted), in these videos!
Lots of brands add sugar because they don't want to spend the time cooking the sauce long enough to break down the acids. My family always added a little allspice to fix this. I've never heard of anyone else doing this.
They could add baking soda, it's instant, but you have to add a pinch for example when making it homemade then add another if it's too acidic still. It's important to not overdo it as the flavor will not be pleasant. I don't like adding sugar. Pasta sauce isn't supposed to be sweet.
If I add any sugar to tomato sauce it's going on a pizza so I'm not cooking it until I cook the pizza. So it's not going to be cooking long enough to break the acids down and I use Cento crushed canned tomatoes so they're extra acidic from the volcanic soil. I add a few seasonings to my sauce, not a lot just a little, because I ONLY season my dough and sauce.
If I first cook onions/garlic before adding the sauce, I always add a little allspice to the pan. The allspice provides a layer of flavor that my guests seem to always like but cannot figure out what the "unknown" flavor is. They consistently tell me that they like it and want to be invited again when I make that meal.
i never thought i’d be so entertained by strangers eating sauce on the internet. strange times
Wym? The internet was created to watch stranger's eat sauce.
@@monehget you make a very valid point
Right?!
And yet, here I am !
Exactly 😆
Not only hilariously entertaining but loved the fact Alessio told her to “make him crazy” with the trickery to confuse him. Love this couple
The reason why the 2 winners are different then the rest is because they are tomato passatas while the rest are tomato sauces. While they both are similar in consistency, tomato sauce is cooked and so doesn’t have the bright, bold tomato flavor of passata. Pasta sauces are cooked down and already at the right consistency for adding to your pasta. These heat-and-serve sauces are already heavily seasoned with spices and herbs. Passata is more of the foundation to your sauce recipe, an ingredient that adds raw, bright tomato flavor.
Very interesting. I am guessing this is a correct assessment. Thanks for sharing this information and cheers.
Yes... just like they said 😅 People just don't seem to watch entire videos before commenting 😊
@@opensage01 Alessio & Jessi shared this information 🤣 nel' video 😋
_"heavily seasoned with spices and herbs"_ but that's useless for a Bolognese because that has no spices or herbs, or garlic.
Thanks for the explanation. I’ll remember that next time I go shopping.
I bought Mutti last week, based on this video for my keto/low carb pasta (Lupin flour pasta) bolognese. And I was very surprised at how nice the sauce was. I cannot wait to make it again.
You guys were made for each other. It’s so fun to watch a loving couple do stuff together
The Cento and Mutti are passata which is (or at least should be) just tomato purée. The others are “finished” sauces marketed to be ready to eat. Passata is usually a foundation and used to make many different dishes including your own homemade sauce. So a little difficult to compare. Keep up the good videos guys 🙂.
Agree. They shouldn't have been included. I'm surprised he didn't like Rao's as they are made in Italy and I always thought they were quality sauce.
Agree. It's like comparing apples and oranges.
Hah! First thing I noticed when clicking on the video
yes, excellent point, a much more fair comparison would have been Mutti’s tomato sauce, Cento also makes one but I believe it’s in a can.
Yup, exactly! Passata is what I use to make my homemade sauce. And I’m cracking up that he loves plain tomato purée. Yuck! 😂
Holy cow! After watching this video, I went out and purchased several jars of Mutti brand tomato purée which I had never heard of before seeing this video. I had been planning to make spaghetti for a few days and normally use Mezzetta but I have to say that after using a jar of Mutti and some beautiful, diced tomatoes and mushrooms. I had the best spaghetti I have ever had in my life! Thank you so much for posting this all of your time and effort made a huge difference in one of my all-time favorite foods, and I will always appreciate it. 🍝
Did you add anything else? Cook it?
Mutti Passata is the best, period.
@@jmcast3195 when I use it I add a little sugar to cut the acidity because it’s too much acid for us. But first I sauté some chopped onion and garlic in good extra virgin oil. Then I add the Passata and sugar. I clean the jar with about a cup of water. I let it cook and it reduces a bit. It’s the best sauce.
Passata isn't pasta sauce, however, it's used to make pasta sauce.
Which pasta do you use? I really recommend getting a bit better, Moltisana, Rummo, Liguori, De Cecco etc. Don’t get Barilla!
I am born Australian but my background Calabrese Italian. Usually we use our own home made sauce, however if that is not available we use mutti. It’s the best for making a Bolognese sauce and the trick is to let it cook on a low heat for 4-5 hours, the flavours that come through are amazing! We will not touch any other pre-made sauces lol!
Also I love watching you guys eat (in a non weird way) currently 2.30am in Australian I have to be up for work in 5hrs and I’m just sitting here watching you guys decide what sauce is best hahahahaa! Also loved your macaroni pasta video!
The full run and lack of video cuts made it much more authentic as well as the unbiased interactions with each submission.
Nice job. 😎👌
My italian grandma (born in Florence italy) always used bertolli tomato and basil sauce but blended it and added sauteed garlic and onion in olive oil to it before blending. She loved garlic and would eat the cooked cloves. She put it in her chicken and her sautéed spinach. She always said all the different areas cooked different in italy. I think its why she lived till 97. For people who are commenting: she came over around 24 years old with my uncle who was 1 or 2 as she married a US solider. She didnt come over here while a child. She was born in 1925 (she had my mom at 43 and her first child at like 22) and came over after holocaust and had stories of the germans and Mussolini (her father was a italian solider/body guard for him… he died from infected wound… she even had a suitcase with bullet holes of soldiers shooting at her and the people was was with while fleeing). She couldnt read or write english and most couldnt understand her strong accent. She didnt even know english when she came here but learned it. So yes, she was very italian, a old fashion italian. She lived in hard times with little family as her mother died when she was 2 or 3. But she did use the jar sauce. And i do sometimes also if im lazy. But i learned to use what we have in america (the canned tomatoes and then we put them through the machine to remove seeds and such and sautee some garlic and a little onion like my grandma and add basil and salt). But no point in fighting the facts
Bertolli is Italian but they are still on the level of the American mainstream brands. Rao's is better imported brand. Just compare the color of their pasta. Bertolli's pasta is very yellow while Rao's is much more white.
Bertolli in italy we eat only the pesto, if rarely we eat “ready sauce” we eat Barilla.
But bertolli in Italy only for pesto 😊
Your grandmother must of came to the USA when she was very very young and became Americanized. Italians frown on jarred pasta sauce. They use Passata like Mutti and Cento and only add salt, pepper, basil to taste.
@@allborosnyc4544 wtf you talking 😂😂😂
We don’t put pepper in tomato sauce 😂😂😂
@@allborosnyc4544 the most simple tomato sauce is, onion, basil, salt and maybe carrot if its acidic
In my nine 9 years as Executive Chef in a Sicilian restaurant, we kept things simple. Base of carrots, onions, celery that was made in oil with a little garlic.
Then San Marzano tomatoes, tomato paste, oregano, basil, salt, pepper, and ONLY if the tomatoes were acidic, sugar. Cooked for 6-7 hours and then passed through a meat grinder to give it a smooth texture. I would make about 20 gallons per batch, 3-4 times a week.
this is the way
I'd love to be able to make it like this, but the tomatoes in the Nehterlands just aren't good enough.
What does that have to do with the best jar of sauce? God I hate the internet.
@@huitrecouture You don't hate the internet. You hate yourself.
@@huitrecouturepm p
Why have I watched two strangers eat cold sauce for half an hour? But here we are. Ready for the pasta video!
In 1980, the production department I supervised at Ragu' Foods produced 9 million gallons of spaghetti sauce. Having earned an organoleptic evaluation expert certificate from a tasting school I attended, I was a member of a daily taste panel. We learned to determine which ingredients were in other brands in order of volume (we came pretty close) and the % of salt within 1/10 of 1%. Please don't diminish Ragu' ("That's Italian!") as just an American company, as the 40 person production department was almost entirely made up of Sicilian and Italian immigrants. Our four cooks were Giuseppi, Giuseppi, Giuseppi and Stefano.
Giuseppe not Giuseppi
Ya a lot of these where actually made from Italian immigrants, I like ragu🙂
Rochester, NY?
@@lzak3865 Yes!
ragu is dogfood
One suggestion ... you may want to warm them up to determine if that affects the overall taste. Occasionally can make a difference on the palette.
It definitely could.
100%! It scientifically proven to effect the taste! Temperature changes things on the molecular level.
Also your taste buds don't work as well when things are cold relative to being hot. This is why iced coffee is generally brewed stronger.
I know this since I need a double transplant or will perish within the next year or two if I'm lucky.. My tastes not only changed drastically this past year due to my body changing, but ya got the diet. If forced me to experiment since frozen pizza every other day sadly won't work!
The fact they are doing this without how they normally
eat kind of makes the whole thing moot. Who eats room tempature sauce? At the very least add some pasta or bread!
Or even on the palate!😄
All pasta sauce I've tried both ways taste better hot.
@@dianapennepacker6854 I agree!
And on another note…I hope you were able to have the transplant & are doing well. 😢🙏🏼
Yes, but the two tops are passata and the rest are the sauces. I know that they can sell passata with basil or garlic, but passata is always plain and smooth.
It would be interesting to see his opinions on store bought fresh pastas or frozen pastas
sorry but whats frozen pasta?
@@andreas_klinger I think she means like frozen tortellini and stuff like that
@@Ali_Taylorsversion. Yuk... they really eat this kind of things???
Pretty sure frozen pasta is like a sin to Italians. Like don't even mention it.
@@bethb5915 ahah, yeah, we simply do not have frozen pasta here... 🤣
Ragu and Prego original sauces I feel are too plain and watery. Prego Chunky Garden Combo is delicious! I love the big chunks of vegetables and the grassy flavor of green pepper. You'd probably hate it, but I love it!
I also give thumbs up to Prego chunky garden!
That "pine" flavor is probably rosemary, which intensifies after being subjected to high temps in the canning process.
My family are Sicilian emigrants to America. They came in 1965 and became citizens. I am first generation American, the first member of my family to be born here. We get together as a family and spend 2-3 days a year, making enough sauce to last everyone a year ( we use A LOT of sauce ) from fresh raw tomatoes. It is also very simple we just use basil so it can easily be adapted for any recipe. Simplicity is indeed the key to good sauce.
Rao’s Marinara is the only sauce they have that I really like. Would’ve loved to hear his thoughts on that one opposed to the basil flavored one. This was fun! 🤓
I'm curious if Rao's Marinara would have scored higher. I don't buy the Tomato Basil Rao's, only the Marinara. It's my favorite along with Tantillo. The Tantillo is often buy one get one free also at our stores. I love the porcini and black truffle.
I was thinking the exact same thing. Have you tried the "sensitive" marinara they offer?
@@danielleN101 No! I didn't even know they had a "sensitive" one. I'm going to check it out. Thank you.
@@danielleN101 I didn’t know about this one either, but will for sure try it out! Thank you!!
Rao's is AMAZING.
I feel like I've been watching an actual "Best tomato sauce award" with a real jury 😂good job guys! 👏🏻
I compared rao marinara vs barilla traditional. They were the only brands I found in my grocery store. For the price, barilla is a solid pick. Kind of like lunchable pizza flavor. Rao is like a go out and eat at a fine restaurant feel. They are both great .
I always have liked Barilla sauce. Glad to see it got the thumbs up, bc often I don't have the time to long cook and flavor up a sauce. I need a dump and go.
This was really enjoyable to watch. Considering the top 3 were Italian brands, I feel pretty good about my hometown's sauce -- Mid's. After I stopped making my own, this has been the only one I like. I now want to try Cento and Mütti as Italian foods are now easier to find.
So glad you are doing this. My favorite is Rio’s 1. Cause it is good for store bought 2. No added sugar. But I can't wait to hear what you say.
I agree, I’m trying to find things that are healthier that I enjoy.
I grew up on prego bc they come in larger quantities and my mom was able to make a quick large batch. Basically the top two are great foundation sauce that you can customize. Me as an adult I buy the large can of Cento tomatoes and make my own sauce
For sure , I don’t get people who buy ready to eat pasta sauce because it’s so simple to make, salt pepper basil oregano and onions and garlic…presto!!.🤣
I love Prego traditional and the vegetable one so good and the meat one
This was great to see. I was surprised to see my two favorite sauces were rated 0 in the taste test: Bertolli and Classico. I really want to try the two favorites. Alessio, please do a video making your own sauce. I’m an Italian American and I like to make my own, but my children don’t like it. I’d love to see how native Italians make their sauce.
I'm italian and the best way to make tomato sauce for pasta is to gently sautè a couple of gloves of garlic in a decent extra virgin olive oil without burning them, add peeled tomatoes (also canned are ok if the quality is decent) for the first minute with high fire and then low fire until the water of the tomatoes has evaporated and you have a good texture, salt and fresh basil (never use dried basil). Take the garlic cloves out and the sauce is ready. If you make it like this there is no way your children won't like it.
Classico: My hands down winner!
If you look back in their older videos there is one of him making sauce.
Edit: I looked down and it’s a year back and says it is a ragu alla bolognese sauce. (I hope I spelled all that correctly. LOL) Then there is another video about how to make a simple pasta sauce too.
I’m also Italian American and was shocked he didn’t like Classico! It’s one of my favorites. 🤣
@@amberh.5393 yes!! Can you find Classico Florentine Spinach?? I’d been using it for years and now, cannot locate ANY. Love the Italian Sausage. My mother in law is 200% Sicilian.
No one in the entire extended family could recreate "Nona"" "gravy". It was the base for all her recipes. I now taste test at restaurants and compare the flavor of the sauce. She grew up in Puglia. Cant't be beat!
After years of searching, Mid's Italian Sausage Pasta Sauce is my family's absolute favorite. It's available in Indiana at Meijer.
I love Mid’s. I only just discovered it this year and it’s my go to “jar” sauce
I like Mid's Pasta Sauce with Italian Sausage! I know for a fact that it says "Shake" before using!!!
Want y’all to know I tried the Mids sauce because y’all recommended it on this video and I couldn’t find the first two, my picky husband even loves it!! Thank you all finally a sauce that doesn’t leave an off taste in my mouth.
The first two are Passatas (strained tomatoes) and you can find passata in an Italian grocery. It’s not easy to find in American supermarkets. Another common brand is Pomi, and it often sells in little paper packages, kinda like tiny milk cartons.
@@afcgeo882 Thanks! I always forget that stuff is available in the paper boxes!
He is absolutely correct: you dont save time opening a jar. It's so easy to make from scratch and soooo good! I like using Cento tomatoes or if I'm feeling crazy, San Marzano.
Homemade sauce: Cento San Marzano whole tomatoes (crush by hand), olive oil, garlic, salt. Forty-five to sixty minutes. Done. Simple and tasty.
@@anolan8033 definitely does not need 45 minutes to make sauce! 20 minutes is enough, otherwise it will be way too thick!
You need to bring him to Epcot so he can rate the italian food as well as the french. Lol
🤣
lol..he might love real French foods. It's in his genes.
I actually love the pizza at via Napoli
The Napoli pizza there is really good.
I am 100% here for this idea!! Please please!
Mid’s is my favorite I’m glad it made the cut!
Mids is the best
I have always loved Italian food despite not being Italian myself. I was very interested in his comments about what real Italian sauce tastes like and that American sauces add too many ingredients that end up overpowering the sauce. This gives me hope that I can learn to make a more authentic Italian sauce in that I won't have to worry about getting the ingredient amounts so close. I would love for you to do a video on making a simple Italian sauce. Thank you, this was fun to watch!
American sauces taste different for a number of reasons. First off, they are marketed to American taste buds (hence some are a bit sugary). Secondly, Italy is very regional in its cooking and Sicilians are a garlic loving region (though not in the way garlic is used in America). Interestingly, I have read that garlic was more popular with the lower class in Italy because it grows so easily. Most Italians coming to America were peasant class, so they were used to cooking with garlic. Lastly, Italians arriving in America had to learn to cook differently because vegetables lacked the same freshness of flavor and other items simply weren't available. The extra garlic helped to mask these issues and in some cases a VERY garlicky sauce was developed.
@@KatieBellino Thank you, I learned a lot from your comment. I still would love to learn how to make a simple sauce such as the one that they were talking about here. Very interesting information; thank you, again!
Mids Tomato basil is my go to sauce! It works for my American tongue and it's made in Ohio, where I live!
I agree with most of this list. I definitely want to try the top 2 though. I haven't tried them. I'll have to give Barilla a try again but I think I preferred Mids last time I had them close together.
I find it kinda mid.
OK, Barilla will be my choice then. Thanks for the review!
I have never agreed with a Sauce Taste test more. I saw one with professional chefs that said that Newmans was one of the best, I bought it and threw it out. You two are the best!!
I also grew up on Ragu,but I'm hooked on Prego for years now
I absolutely love Rao's marinara sauce.
@@eileengreenspan730 No. It was rated a 5 alongside Ragu. 😂
Me too it's my favorite!!
The marinara is delicious, I do not care for the tomato basil that they tried. The marinara is simple and delicious. They should try it
He used this wrong raos! Tomato basil is not good. Must be regular marinara
All jar sauce is full of thickener and do not taste like real Italian sauce. Raos, overpriced version of Ragu jar sauce
I’m definitely not Italian. Classico is our hands down favorite. Love the garlic flavor!
Yes! Simpler sauce is always better, especially if you’re adding meat. Enjoyed it! Thanks. ❤
Bravo. The fact that he knew Mutti instantly proves he has great taste buds. Of course, Rao’s is very popular in the United States.
You two are the best. Always putting a smile on others faces! Thank you! 😊
I grew up on homemade or prego. My grandmothers homemade had green peppers and Italian sausage, so my mothers did too. I usually get organic because of the high pesticides in American tomatoes. Currently I’m using Colavita from Italy (ordered from Amazon), it’s ok, not the best, but I’ve been looking for something more authentic. I’m glad you did this, I’ll try the top two, maybe I can find a favorite. I don’t get to make my own much anymore, we moved and don’t have any decent organic farmers markets to get good tomatoes.
My grandmothers parents immigrated from Compania.
Mutti tomato puree is great for making sauces and pizza!!!
I have been on the hunt for a pasta sauce I liked because so many of them are too sweet. Rao’s has been my favorite by far, so that’s the only reason I’m watching is to see what he thinks of that 😂
Passata has no sugar added, so you may want to give that a try.
There you have the irony of my tomato sauce experience. If it comes out of a jar, I can't stand for it to have ANY kind of sweetener in it. No sugar, no syrup, no nothin'. To me it makes it taste like some kind of tomato-flavored topping for ice cream. But when I'm making my own sauce, taste-testing as I go along, there comes a point where I perceive too much of the flavor ... how can I describe it? ... the flavor is collecting in the upper right quadrant (don't mind me -- I have smell/taste/image synesthesia) and it needs something in the lower left quadrant to balance it out. What does the trick? I keep grape and/or fig molasses handy in the fridge to add to the sauce until it is perfect.
@@merriemisfit8406 That’s sugar. 🤦♂️
@@afcgeo882 That's why I called it "the IRONY of my tomato sauce experience". When somebody else puts sweetener in the sauce, blecch. When I put it in myself, mmm mmm good. Maybe it's because of the other flavors the molasses imparts to the sauce?
Unfortunately I find myself on a slightly tight budget as my hubby is off work for his back. Rao's is too expensive. I like Francesco Rinaldi.
What I look for is a sauce that is 100 percent tomato with no water or concentrate added. The sauce prefer is Dei Fratelli. Just rich tomato flavor.
I use Mutti products. I usually on a Sunday will put celery, carrot, onion and garlic in a food processor or blender, mix it up and then saute it and then I just add Mutti diced, whole or crushed tomatoes, the passata and then just keep it on a low heat all day. It's amazing. Can even add a parmesan rind in there for saltiness.
You're doing is absolutely right. I didnt even like pasta but this was mind blowing
Barilla has always been my go to for sauce and pasta.
However, over the summer I made home made sauce for the first time with San Marzano tomatoes. I laugh I am heavy on flavor, onions, garlic, basil, and peppers.
I found I love my homemade so much better than store bought. Ended up making big batches and freezing.
Homemade sauce is the italian baptism, so you're now officially italian 😂
Let him try Mezzetta marinara. It’s the closest I’ve found to peeled plum tomatoes, olive oil, a couple herbs and a pot! Still I’d rather fresh, but for emergency use, not to bad bu comparison.
You can see how simple the Cento & Mutti are just by looking at the color of them. I use Cento or Tuttoroso peeled or crushed tomoatos for my sauce.
Because those are not tomato sauces, those are tomato purees and they shouldn’t have compared them to the sauces at all.
Mutti passata is the best for color, freshness, real tomato flavor and natural sweetness(no added sugar).
as a chef who when he first tried Mutti, thought it's just levels above everything else, they are absolutely delicious tomato's
Love the video so far. You guys should look into Xanthan Gum and how it's used to artificially thicken jar sauces now in the west instead of traditional reduction which gives the sauce that weak flavour and gloopy texture. Almost like glue. Great stuff!
You two are adorable, and I love your videos!! Definitely want to see a pasta competition! :)
Two of the best jar sauces which are not listed in your video are:
1) Victoria...their vodka sauce is exceptional. I fooled my Italian grandpa from Tuscany into thinking it was home made. All their sauces are good, but pricey.
2) Francesco Rinaldi is also good and affordable.
And Mutti Rossoro Marinara
Sadly Francesco Rinaldi is no longer being made. It was my favorite.
Just wanted to thank you for making this video!! My pantry now has six jars of Mutti in it and I’m family loves it. I could believe it only has two ingredients tomatoes and salt. Thanks for the sauce and thank you Italy for the opera group
Il Volo!!!!!!!!!
I cook with Mutti Passata and season it with fresh basil, garlic, onion, and good olive oil. Mutti has a bright color, nice tomato taste, and is a excellent starting point to make a marinara. I like their tomato paste too.
I didnt think much of it but bought it in store because there was less bs in there unlike cheaper brands. The taste surprises me everytime super fresh!
I also like Cucina Antica for a really natural, balanced sauce. I'm not a fan of tomato chunks, so I often just food-process it for a second first. Mid's, by the way, makes a nice pizza sauce.
I grew up on Mids. I'm from Ohio and the sauce is made in Ohio. It's always been my favorite. I definitely want to try Mutti now!
Yea, Mids is made just down the road from me. I was sad when they upgraded the building and the HVAC, now you can't smell when they're cooking. :>
@@tammhastur Oh, that's terrible!! Being able to smell that in the air would be glorious! I grew up in Canton and that's the only jarred sauce my mom would buy.
Passata and pasta sauce are too different products though! We use passata to make sauces and I add to chicken stock to make soup. I wrote this before seeing your comment at the end😁
Ciao! The pits and pieces you didn’t like are probably dried seasoning, ie. Basil. To really taste these tomato sauces you need to taste them after heating. The dried seasoning will meld into the sauce base. I’ve tried numerous sauces, most of the ones you tried. And while I like the top three, my picks would probably be a little different . My favorites, heated with pasta would be Cento and RAO’S. I think the heating of the San Marzano versions of these two, I haven’t tried Mutti will surprise you. I am a TV producers working on Food shows, Have been to Italy (covering all regions and many Cities and Villages) My family is Northern Italian, but I love dishes from throughout the Country. I’ve been going to Italy since I was a little girl and over the last twenty years have been there eight times, I think. I’ve lost count! Anyway I’d suggest trying these heated. Of course my own sauce is the best! The thing I don’t understand is why people don’t make their own!
Mutti passato cannot be beat. I use their cherry tomatoes for pizza, too! Buonissima! Grazie!!
I am a pastry chef but I went to culinary art school and lived in Europe for 7yrs and been to Italy several times. The problem with Americans is we are a very cosmopolitan country. Too many spoons in the pot as they say. along the way we took an authentic dish and we added this country's spices to it and we added these ingredients from this country dish that is kinda like their but not and we have distorted the authentic dish to the point it's nearly unrecognizable, but we don't know the difference because we've been doing it for so long. Italian food is one of my favorites and I prepare it a lot. I am very aware of its simplicity. Friends will say aren't u going to put this in there and that in there? And I say, then it wouldn't be Italian. Lol the same with pizza. the same with any food. U don't have to cram 20 things into a dish to make it edible. Keep it simple and fresh. 2 or 3 flavors on your pallet creates more flavor and identity than 10. 😉
Staples in my mother's Italian kitchen: a good grade of extra virgian olive oil, Pecorino Romano cheese, onions, and garlic. Fresh veggies from the garden with a nice bottle of wine were the norm. Simple and delicious food that is good for you.
@@lired70 When I cook Italian dishes I only do salt, pepper, and Italian Seasoning. The dried herb variety of Italian Seasoning is decent but they have a tube thing with actual green pesto type paste.
@dennisanderson8663 Believe it or not,my family uses baking soda if the tomatoes are not sweet. I know you are making copious amounts at one time as opposed to my 8 quarts. I let the sauce come to a boil. Then, I put tiny amounts all around the bubbling sauce. When the bubbling stops,stir it all through the sauce. Baking soda neutralizes the acid. Do the taste test. If you are not satisfied, add a bit of a decent sweet wine. If that doesn't work, drink the wine. Cheers!
@@lired70 I don't have the time or the patience to make my own spaghetti sauce. I do however use the Bobby Approved app so that I know the sauce I am buying is good.
I added a carrot to.my sauce as Alessio did in one of the videos and it works!
I'd love to see your thoughts on American pasta vs Italian, regular grocery store brands and artisan brands like Sfoglini. Have you tried the new shape cascatelli?
This is the 2nd video I've seen of you two and I enjoyed it! A splash of fun with a touch of laughter! Oh and a little "crunch" 🤣🤭 haha! But I was shocked because Rao's WAS my favorite! Now I want to try Mutti!
I just came across your videos and shorts but I absolutely love them. You both are so much fun to watch. Thank you for doing these.
My grandmother's (born in the late 19th Century from Ferrara) sauce was darker with beef base + boiled beef (soup stock). Not much tomato in the sauce. Didn't measure anything. I never had anything like it including in Italy. She made all her own pasta (not spaghetti, flat thin about 1/4 inch) without measuring anything. The rolling pin she used was about 4 feet. She cooked for a family when she arrived at age 16 and later for her family (husband (from Castell'Arquato) 7 children) until she died at 87 years old.
Was She any much taller than the rolling pin? Just joking😀 I knew an Italian Woman about that size Sandy Marcotullio. She taught Me, You don't over spice, onion or garlic in Italian food, it subtle a hint of flavor, supposed to taste like a fresh garden.....Her food was amazing
@@comfeefort Not much taller. :) She didn't use much spice. I don't think she used garlic if she did it wasn't much. She could flip the pasta off the rolling pin. She made soup stock everyday and liked to eat the boiled meat from the stock with the bread. She made tortellini but she didn't call them that. They had to be very small. She only put them in the soup. My mother said the ladies use to have contests to see who could make them the fastest and the correct size. My grandfather was into hunting and the forest, He came from a hill town and my grandmother came from the plains. He collected wild mushrooms and made sausage and wine. The wine was Lambrusco from his region. He imported the grapes from Italy.
I grew up eating mostly homemade sauce/gravy from my Italian grandmother. It was simple and tomato forward.
You two are so adorable and entertaining! Your NY trip was great!
The funky flavor in Newmans is fennel! 😮
Ewwww! Yuck.
When they break up she’ll look back and say: “I knew the minute he said he liked Centro that it would never work!!” 🤣🤣🤣 Then she’ll say: “Why did I think that just because he was Italian that he knew what he was talking about?? I was so naive!!” 🤣🤣🤣
The only surprise was Newman's coming in last. I would have expected Ragu to be last. I am going to start looking for Cento and Multi. I think one or two of my local grocery stores carries these brands.
I’m a big admirer of Michael’s of Brooklyn pasta sauce. I wish they had tested it against all of the others.
It’s definitely up there with the best I’ve tasted from an American brand.
I watched this whole video from start to finish… and literally the first thing I did was Amazon Mutti sauce to order it 😂😂😂
since i started watching you and @pastagrammer I now make my own sauce which really makes me appreciate the jarred sauce as far as convenience and price. In order for me to make just 2 jars of home made sauce ( from fresh tomatoes not canned) it is waaaay more expensive than just popping open a $2 jar of store bought sauce. I grew up on Ragu marinara. My grandmother would pop these jars into a big pot to heat up and hand each one of us a big chunk of Italian bread and let us dip it into the sauce and at the time it was the best thing ever so if I do need to buy jarred sauce due to convenience I buy Ragu marinara or traditional or meat flavored. But now I gotta try mutti.
Loved watching you guys review sauces. My favorite is Newman's brand sockarooni flavor. I'm not Italian... But I'll definitely try the ones you rated in the top 4. 💛💛
Sockarooni is my absolute favorite as well.
Yes. And Newman's had another brand called Common Good that I really liked. Sad to see it gone. Clearly my tastes are 100% American because the bottom 3 are my favorite and the top 2 remind me of ketchup.
Best jarred sauce I ever had is Mezzetta, the garlic and basil one made with Italian tomatoes. I’m Italian myself and that sauce is outstanding.
It is good.
Mutti it's one of best in Italy too, but Barilla in last time it's improved so much
You guys gotta try the plain Marinara Raos or the Arrabbiata Raos. 100x better than the other flavors! Very smooth tasting
I'm a new subscriber and I love this! I'm italian as well so this vid is the best 👌🏽 I was shocked about the Ragu being mid range. I would love to see you do this with marinara sauce. ❤️
Your preferences are also going to be influenced by where you come from in Italy. My Nona came from a small village near Trapani in Sicily. If memory serves me correctly, Rao's tastes the most like the sauce I remember her making. She taught me how to make sauce from scratch like hers. It is a lot of work and takes most of the day to make-constant simmering and stirring. I admit, I got used to using Rao's sauce because while I worked outside the home, it was just easier to crack open a jar of sauce and Rao's. I married into a non-Italian family. My husband admits to being a "hillbilly", so I had to learn how to cook the dishes he grew up with, but he admits he wouldn't know authentic Italian sauce from a jar of Ragu which is what his mom uses. 🤥
gotta love a hillbilly!
It should the Rao family is from sicily and the recipe is a old family recipe
Thank you as for example Southern Italy uses garlic in sauces more. This video attempts to forget that most the sauces were created by Immigrant Italians and are indeed Italian sauces but from varying parts of Italy.
Rago sauce was created by the very Italian Assunta Cantisano and her husband Giovanni.
There is a canned tomato called Jersey Fresh Crushed Tomatoes. The only ingredients are tomatoes, basil, and salt. No citric acid. No sugar. No preservatives. I taste tested against Mutti canned tomatoes and Cento. Jersey Fresh was the winner hands down. Definitely worth checking out. I am not sure if you can buy these outside of NJ, but I saw them on Amazon in a 12 pack.
I’m an American, I totally agree with you!!!
I will certainly try those brands. Thank you for tast testing. It was fun and interesting love you both. ❤️❤️
Would love to see this with olive oils, too! 🙏🏻
PS would love to see you guys brand something like a sauce or maybe even an oil in your names one day, too. Just throwing it out there!
PS Jessi looks amazing here...her hair layers look awesome.
Yes yes yes guys do olive oils! Good idea.
I was just about to comment this
sounds like a gross video to watch someone try olive oil
@@Lucario9d Nah. Sipping olive oil is a very traditional thing. I did wish they would have heated their sauces because that was displeasing seeming to me, but it was fun nonetheless.
@@GodIsGoodAlways-e6q if they did it with as many jars they did here, that’d be a lot of oil… also they’d have to be such small sips, otherwise you’ll get your daily caloric needs from just oil. gross.
Loved the challenge! My favourite moment was at 17:03 trying to reach while blindfolded! 😂😂 Would love to see you guys have a meatball making competition between each other! You could also do boiled first vs cooking them directly in the sauce, vs pan fried or cooked in the oven. Ciao for now! By the way my family is from Molise! ☺️🤌
That would be a fun idea!!
It is like looking for the best of the not good. All full of sugar so they can quickly get it bottled. Make your own, it doesn't get much easier. Then freeze what you want for later.
I usually get the spicy red pepper or spicy tomato & basil version of Classico, though my wife is a recent convert to Rao's. I've had a lot of jar sauces that were indistinguishable from what I've made from really old family recipes.
It would be interesting to see the price difference between the sauces.
$4.19 for a jar of the MIDS, I just bought one
Rao's is one of the most expensive, Ragu is likely the cheapest
Mutti purree (w/out basil) is about $9. They seem to stock mostly Mutti with basil added, though. Cento is mostly in cans, $2.82 for 28 oz. For glass bottles - pack of 6 is $30. My personal favorite is Michael Angelo's Marinara sauce, $4.48 per jar.
Mid's makes an awesome Italian sausage with pepper version of their sauce.
Gotta try the “Victoria” brand, it’s sold at most supermarkets and is consistently lauded by foodies in the know. 🍅
P.S. You’re a great team!
Victoria is decent. Not nearly as good as Mutti or Rao's though.
@@dee-beeo Victoria and Mutti are the only ones I've ever seen beat Rao's in other taste-test videos.
@@dee-beeo Rao is terrible, no flavor whatsoever. Only for people in the northeast who don't like spicy food.
You guys have to try Botticelli vegan Bolognese, mezzetta spicy marinara and Bertolli organic olive oil basil and garlic. I do all my shopping at Walmart and the most expensive is the Botticelli at 4.98 a jar. These are some of my absolute favorite sauces where you don't have to spend $7 $8 even $9 a jar to get a really good high quality sauce. If you guys don't like these then you are probably one of the pickiest eaters on the planet LOL
My mom was Italian and I never had Italian food, appetizers or desserts that could come close or hold a candle to hers! For this reason, I am so interested, (borderline addicted), in these videos!
my favorite ended up at the top, I also have Mutti with pizza. think all their products are good, like triple tomato puree.
I appreciate his commitment to a truly blind taste test 😂❤❤❤
The first time I saw Mutti in the store, I thought 'I bet Alessio will love that one.' 🙂
You were right!!
Lots of brands add sugar because they don't want to spend the time cooking the sauce long enough to break down the acids.
My family always added a little allspice to fix this. I've never heard of anyone else doing this.
They could add baking soda, it's instant, but you have to add a pinch for example when making it homemade then add another if it's too acidic still. It's important to not overdo it as the flavor will not be pleasant. I don't like adding sugar. Pasta sauce isn't supposed to be sweet.
If I add any sugar to tomato sauce it's going on a pizza so I'm not cooking it until I cook the pizza. So it's not going to be cooking long enough to break the acids down and I use Cento crushed canned tomatoes so they're extra acidic from the volcanic soil. I add a few seasonings to my sauce, not a lot just a little, because I ONLY season my dough and sauce.
If I first cook onions/garlic before adding the sauce, I always add a little allspice to the pan. The allspice provides a layer of flavor that my guests seem to always like but cannot figure out what the "unknown" flavor is. They consistently tell me that they like it and want to be invited again when I make that meal.
@@oAgL214 the idea is to add so LITTLE SUGAR, so it DOESN'T become sweet!!
We have always added a little clove to our sauce for the same reason. I, also, have never heard of anyone else doing that.
The very end of the video, you said exactly what I was thinking. Thank you for the tips
Jessi's hair looks amazing in this one! Love that color for her.