Spaghetti
Jstas
Posts: 14,891
Specifically sauce.
One of you yahoos, I don't remember who, recommended Rao's at one point and it hasn't always been the easiest to find around me.
Well, the local supermarket are carrying it more and I grabbed some Marinara to try.
Good gravy, that's some good sauce! I could just drink it right out of the jar!
One of you yahoos, I don't remember who, recommended Rao's at one point and it hasn't always been the easiest to find around me.
Well, the local supermarket are carrying it more and I grabbed some Marinara to try.
Good gravy, that's some good sauce! I could just drink it right out of the jar!
Expert Moron Extraordinaire
You're just jealous 'cause the voices don't talk to you!
You're just jealous 'cause the voices don't talk to you!
Comments
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I believe that was me. Great sauce!
Tom~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~ -
Good stull
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That's been my go to for years. I haven't noticed a decrease in the quality of their sauces, but since Campbell's Soup Co. completed their purchase of the company that owned the brand about a year ago I have noticed that they are now marketing all kinds of off-shoot things like frozen entrees and soups under that brand name too. Got to recoup the billions of $$$ they spent to acquire it.
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That must be why they are more prevalent too, bigger distribution channels.
Expert Moron Extraordinaire
You're just jealous 'cause the voices don't talk to you! -
My local Costco sells Rao's Marinara in a two jar pack. It's usually a few dollars less than
in the supermarkets, unless it's on sale at the supermarket. It's good and has less sugar than
the other jarred sauces. I have a jar of their vodka sauce I've yet to try. -
Rao's is the go too. good sauce
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Tried one of their frozen meals...meh.Political Correctness'.........defined
"A doctrine fostered by a delusional, illogical minority and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a t-u-r-d by the clean end."
President of Club Polk -
I didn't even know they offered frozen meals. The only recommendation they offer from me, is any of their spaghetti or marinara sauces.
Tom~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~ -
It’s been our go to for about a year or so. I’ve only seen the marinara until the other day when I picked up some Arrabiata. Haven’t tried it yet, but anxious to do so.Things work out best for those who make the best of the way things work out.-John Wooden
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Carbone is better that Rao's
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aprazer402 wrote: »My local Costco sells Rao's Marinara in a two jar pack. It's usually a few dollars less than
in the supermarkets, unless it's on sale at the supermarket. It's good and has less sugar than
the other jarred sauces. I have a jar of their vodka sauce I've yet to try.
BJ's Wholesale Club is carrying 2 jar packs now too.
We honestly didn't have too much of RAO'S around here unless you went to the really fancy supermarkets like Wegman's.
Now it's showing up everywhere.
I haven't tried any of the other stuff from RAO'S. The meals and stuff are expensive and they've only been showing up in stores here since December of 2024. I have tried the RANA pasta and meals and while they are quite good, they are expensive. But RANA's Alfredo Sauce and their Basil Pesto sauces are both very good. They're in the refrigerated section, though, so short shelf life.
Giovanni Rana stuff has been here for a few years now. Makes sense since they are based through an importer out of New York. Rao's was started in a restaurant in NYC but the parent company that did the distribution on the sauces was in Colorado which is why we didn't see too much of it here. Most of our local supermarket chains are based on the east coast and we don't get much from the west coast because of it. Campbell's is international, though.Expert Moron Extraordinaire
You're just jealous 'cause the voices don't talk to you! -
nooshinjohn wrote: »Carbone is better that Rao's
Haven't tried it, they've only started showing up in stores here in February. Target has carried them for a while but we don't really shop at Target anymore. It's been a hostile environment lately and the experience is less than desirable anymore.
Anyway, Carbone is in small supply with only 2 or 3 versions of the sauce in the supermarkets so they're testing it. I'll look for it next time we're food shopping. I know the Acme has it and so does Wegman's but I don't know if anywhere else has it.Expert Moron Extraordinaire
You're just jealous 'cause the voices don't talk to you! -
Rao's was pretty good, until they sold out and of course the ingredients changed. Still ok I guess, but it's not the same as the original.
Michaels of brooklyn is also pretty good for jarred sauce, and already mentioned Carbone.HT SYSTEM-
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Twice a year, spring and fall a local church has an excellent Spaghetti Dinner.
$12.00 Two meatballs, salad, Italian bread, spaghetti. Cannoli's cost extra!
Excellent homemade sauce! It's quite an event. They've got it perfected.
They've been doing it for many years!
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My list….
#1 Rao’s
#2 Carbone
#3 Mutti
Still have my Mattiuch’s (grandma) recipe and it still tops these but, you can’t beat the convenience.
Where does the cost of diminishing returns start when applied to marinara sauce? -
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“When once a Republic is corrupted, there is no possibility of remedying any of the growing evils but by removing the corruption and restoring its lost principles; every other correction is either useless or a new evil.”— Thomas Jefferson -
FYI: Rao's was purchased by Campbell's in 2023 for $2.7 billion and said the sauce would not be touched, but ........
https://apnews.com/article/campbell-soup-raos-purchase-59b701d13b30b1386fc05faea3e50bac
I still have my Rao's Cookbook by Frank Pellegrino (1998 Amazon) who was on the Food Network for several years.
Favorite recipe is Shrimp Fra Diavolo on spaghetti; I use the jarred Rao's Arrabbiata Sauce now.
..... I have seen a slight change in the recipe in preparation of the shrimp in latest recipes as compared to the original."Sometimes you have to look to the past to understand where you are going in the future"
Harry / Marietta GA -
Campbell's doesn't tend to muck around much with success.
They've bought and sold a number of other food processing companies over the years and honestly, you'd probably never know if you hadn't seen the list. The only times I've seen things change is if a base ingredient or material wasn't available at a certain factory 'cause, like, the tomatoes used for the tomato soup were sourced from NJ and they couldn't get them to, like, an Arizona manufacturing facility without the product being less than ideal. So they substitute locally and that can affect flavor profiles.
But for the most part, every division runs as it's own with it's own HQs and stuff but they have access to Campbell's massive supplier and distributor networks. Their acquisitions haven't seemed to have been to buy competitors and shut them down. They seem to make acquisitions so they can get a foot hold in a certain market where they don't have one. When you're as big as Campbell's is, it's cheaper to buy an existing brand and stick it in your portfolio to give you the access to the market than to try and compete with a brand new product and convince people that yours is better than an existing, established brand with loyal customers.
I mean, it's not like AB-InBev or Frito-Lay where as soon as they buy a company, they start doing things like tearing production out of an existing facility and moving it to another one and then cut costs by "tweaking" products not for flavor or quality but for cost reduction. Everything those two touch turns to garbage.Expert Moron Extraordinaire
You're just jealous 'cause the voices don't talk to you! -
Rao's is still my favorite as well, but Victoria is very, very close and it's usually available at Costco as well as Wally World.
As far as Rao's soups and frozen dinners, I haven't really found any of them special. Mostly meh.
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For soups our go to is Progresso.
Anyone have go to picks for canned soups? -
Rao’s is legit liquid gold. It’s one of those rare times the hype is totally justified. The marinara, the arrabbiata doesn’t matter, they all slap
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Rao's is still my favorite as well, but Victoria is very, very close and it's usually available at Costco as well as Wally World.
As far as Rao's soups and frozen dinners, I haven't really found any of them special. Mostly meh.
Yes, Victoria’s is very good. It’s what we bought until we started getting Rao’s at Sam’s for a good price.Things work out best for those who make the best of the way things work out.-John Wooden -
My wife makes my mother's recipe. Never liked any canned sauce. Wife makes a large pot which makes about 8 bell jars. Cooks for about 2.5-3 hours. Easy to make, and way worth it. We freeze them and use as needed.
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No store bought beats home made.
Tom~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~ -
Since reading this thread, I have tried both Rao's and Carbone. Yes, I drank both right from the jar. Better than anything I could make at home.
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It's not that hard to make your own, unless you're super-busy. Here's a red-sauce recipe from a YT'er that I like and tried a couple of his recipe's (like Spaghetti aglio e alio). Again, make a goods size pot and freeze the rest. He also has quick red-sauce video besides non red-sauce recipes.
https://www.youtube.com/watch?v=KDqTwfcDp8E
Difference with my wife's is that she doesn't put carrots and celery in it, but does add ground beef. And we just chop the onions, not blend them.
Most important is that you need quality ingredients. Extra virgin Olive oil and quality pasta. Barilla from the store aisle is OK in a pinch, but something from Alessi and Faella are my go-to besides fresh pastas. Faella Spaghettoni Pasta ($10/lb) made all'Amatriciana (pasta with pancetta) is excellent. Pancetta is kind-of like bacon so my kids call it bacon pasta. Pancetta is used in many dishes like Carbonara or with Panna cream sauce (like Alfredo sauce but less offensive). There's lots of good recipe's on the net that you can tailor to your liking.
Then make sure you grate your own cheese. I grate 1/2 lb of pecorino with 1/2 lb of parmigiano, mix, put in a 8oz or smaller container in the frig and freeze the rest. Refill often. It's better to grate per meal but the cheese will go bad if you don't eat pasta enough. Freezing is better than the canned stuff you buy from stores. -
It's not the difficulty that is the issue, it's the amount of time it takes to make and that is in short supply for most.Expert Moron Extraordinaire
You're just jealous 'cause the voices don't talk to you!
