Finding the BEST Grocery Store Pasta Sauce: Are Any Italian Approved??
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- Опубликовано: 25 окт 2022
- Today's we're finding out which jarred pasta sauce is the best and if this Italian approves of any of your favorite grocery store brands! Let us know if you'd like to see any other taste tests: dry pasta, gelato, pesto, olive oil, tiramisu??
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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 😆
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! 😂
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.
My italian grandma (born in Florence italy) always used bertolli 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.
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
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!
Not only hilariously entertaining but loved the fact Alessio told her to “make him crazy” with the trickery to confuse him. Love this couple
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 problem with this test is you are eating them straight out of the jar. Tomato sauce tastes completely different when heated up and those chunks you taste will soften when hot. I think you need to redo the test and serve each sauce with 3-4 rotini or ziti noodles.
Totally agree. Gave me the shivers.....ugh. lol.
Yes!!
Yea, this is a bogus test for sure.
On some of the brands like Raos or Newman they used other flavors. So if more traditional tomato flavor is what they wanted they should have done traditional flavor on all the brands.
100%
Why have I watched two strangers eat cold sauce for half an hour? But here we are. Ready for the pasta video!
You two are the best. Always putting a smile on others faces! Thank you! 😊
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 feel like I've been watching an actual "Best tomato sauce award" with a real jury 😂good job guys! 👏🏻
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.
So glad you guys tried Cento! They're based here in NJ, in Deptford. They're very much a local favorite.
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
I also grew up on Ragu,but I'm hooked on Prego for years now
Im so happy i came across your channel and this video. I have always wondered what was the best sauce to use for my spaghetti. Thank you both so much.
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. ❤️
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.
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!
It would be interesting to see his opinions on store bought fresh pastas or frozen pastas
sorry but whats frozen pasta?
@@andk9999 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... 🤣
Thank you! I've been wanting to find a few to add my own garlic to, but a few finished and the top four are what I was looking for. keep up the good work.
For those wondering:
Mutti makes a great marinara, but not always found in a typical grocery store. But you can find mutti whole or passata in a typical big box store, and it’s actually a great choice to make your own marinara. I’m lazy so I don’t cook it for too long.. plus I like the fresh flavors of a “quick sauce”. I just cook a clove of garlic in olive oil to flavor the oil then take it out. Then toss in a little diced onion sauté for a little, then add the passata and throw in a few basil leaves for about 5 min. Overall in total I maybe i cook it at a low simmer for maybe 10-15 min. Basically while the water boils and pasta is cooking Not sure if it’s a legit way to go but worked for me.
Unless I’m buying pre-made I’ve generally gone for Mutti or Cento but that’s just been my preference
Mutti's jarred tomato sauces look pretty chunky and herby also
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 watch you two all the time - I loved this - fascinating!
You two are so adorable and entertaining! Your NY trip was great!
You two are adorable, and I love your videos!! Definitely want to see a pasta competition! :)
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.
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!
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.
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 will certainly try those brands. Thank you for tast testing. It was fun and interesting love you both. ❤️❤️
I am really enjoying your videos where he’s comparing foods…love it!
I am literally reducing a tomato sauce while watching this. I’m making stuffed shells for my mom’s birthday. Something I do, since there are some sauces with anchovy, I had a little bit of fish sauce to add a savory saltiness to the sauce. Great condiment, especially if you like Asian cuisine. But the fact it doubles as a seasoning for red sauce is great.
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.
The very end of the video, you said exactly what I was thinking. Thank you for the tips
You two have become one of my favs!! So fun, informative and entertaining!! 🧄🍅
Yay! Thank you so much!
Loved this tasting, could you do more of this? 😊❤
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!
thank you both for , informative and entertaining
This is the best Pasta Sauce test I've ever seen, Thanks!!!
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!
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.
you 2 are a great couple. i love watching your videos. thanks so much for your efforts.
this is really helpful actually
thank you for taking the time to do this video.
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!
Thanks so much for this one!!! I have been so curious about what Alessio would think about grocery store sauces!!
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.
Thank you for this. You upped our home pasta game.
I like Mid's Pasta Sauce with Italian Sausage! I know for a fact that it says "Shake" before using!!!
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.
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.
Great review! Very fairly done!
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. 😉
I grew up eating mostly homemade sauce/gravy from my Italian grandmother. It was simple and tomato forward.
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.
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!
❤love the video❤ please keep these kinda videos coming🎉
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.
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?
WOW!! Good to have an Italian's viewpoint!
Thank-you for answering a question I always had.
I’m definitely not Italian. Classico is our hands down favorite. Love the garlic flavor!
I love Mid’s. I only just discovered it this year and it’s my go to “jar” sauce
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.
The crunch is from dehydrated onions. That crunch never leaves. I do undestand they use them for consistancy.
I’m from an Italian family, my mom is 100% Italian, my great grandparents came here from Italy. We still make homemade gravy, my great grandma’s recipe, if we want something quick we go with cento, I want to try mutti.
Cento is really good, but Mutti is better.
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!!
I love this man!
Thanks so much for doing this! I often wonder which store brand to buy.
My family has always made our sauce for pasta, but we use Prego for meatball subs.
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 😂
I loved watching this!!!
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.
I just recently started Keto and people recommended Raos Marinara. I would have never bought it because of the price, but it really is the best on the market. Mine, of course, is better! I learned from my Italian mother and grandmother. The one thing I put in my sauce that makes all the difference is fatty pork ribs - adds a ton of flavor. Delicious!
Right...real Italian sauce is made with pork💕
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
I enjoyed your video. Informative and interesting ❤
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.
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.
I watched this whole video from start to finish… and literally the first thing I did was Amazon Mutti sauce to order it 😂😂😂
This is so awesome. Lol. So glad you did this. Has he ever tried Pomi?
Never had the Newman's organics, but there old school sauces I would always get. Shokaromi (gotta love peppers) and Marinara... And always loved the fact that they were a non-profit that paid their workers a living wage and helped charity.
Oh and please consider doing one of these but for the prepared "fresh fridge" section sauces. Like chef boyardee and the like. Alessio will LOVE them.
My absolute favorite "grocery store sauce" is simply canned tomato puree; I thin it with pasta water, add a tiny bit of garlic and pepperoncino. That's it;)
I really enjoyed this video. Now I need to see if you all have a video on how you make your home made sauce.
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 flabbergasted: I've never eaten a good spaghetti sauce! I *have* tried Rao's, and if you ask me, it's like eating an oil slick.
Exactly! RAO’S is some terrible sauce. It’s only for people that have absolutely no taste buds whatsoever.
After watching your video we spent too much in money sauces but it was so fun tasting your top 3!! plus prego what we always bought. The Prego was gross just as you said, the Mutti (made homemade stole the show for us) thank you for opening our eyes to the good stuff! Mids and Barilla were ok but nothing like our homemade with Mutti
Mutti is top tier in Italy too
OK, Barilla will be my choice then. Thanks for the review!
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.
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😁
Jeez with inflation that’s like $200 worth of pasta sauce!! 😂 also I think alessio is rubbing off on you…you left the kitchen cabinet open hahahaha
I got a comment telling me to text you on telegram? This account seems bogus….is this a scam?
Been using Rao's for a while, but tried Barilla since you guys thought was better and I agree, much better ! More good tomato flavor. Also cooked with slow dried pasta as suggested in other video. 👍 Thanks for sharing
Beautiful couple, Thank You!
Thanks for watching!
The first time I saw Mutti in the store, I thought 'I bet Alessio will love that one.' 🙂
You were right!!
After years of searching, Mid's Italian Sausage Pasta Sauce is my family's absolute favorite. It's available in Indiana at Meijer.
I have started using the Italian method for using garlic and it has totally improved my cooking!
I couldn't agree more. I'm in Spain and Barilla is amazing in here! I know you love De Cecco pasta, they have sauces too! Have you tried it? The parmigiana is amazing!