[Leaning Right]

I have a related question for us hopeless non-cooks. Perhaps someone can help.

When I order spaghetti at an Italian restaurant, the sauce is always thick and rich. But every store-bought jar brand I’ve tried is weak and a bit watery.

Can anyone recommend a thick and rich spaghetti sauce that comes in a jar? I don’t mind spending a bit more for a really good product.

[Jonty30]

Yes, cook the spaghetti sauce on low heat to evaporate the water.

Or you could add tomato paste to create more volume without adding water.

[nickcarraway]

How are you adding the sauce to the pasta?

[wbarmy]

My wife adds ground beef and some salami, and some tomato paste, along with cooking the sauce till the best consistency. And we make our own pizza dough in the bread machine. To die for.

[grame]

I add to that store bought sauce, a 1/2c sautéed onions, 2 tsp minced garlic,1-2 stalks of celery, 1/2# of gr beef, basil, oregano, 1tbsp sugar, salt, pepper. My hubby is always saying, when I take the time to doctor the sauce, that he can’t believe it is so thick. I do this in a cast iron skillet. The acid in the tomatoes will draw some iron into your sauce.

[Harmless Teddy Bear]

Rao is not bad for jarred sauce.

And be sure you drain your pasta properly.

[zigmeisterxiv]

Rao’s is the best jarred sauce you can buy. Carbones may be as good but haven’t tried it.
Expensive, watch Target for sales.

[Fledermaus]

Rao’s. Expensive though.