Giusi wrote:

"jmcquown" ha scritto nel messaggio
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Giusi wrote:
"meatnub" ha scritto nel messaggio
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Right now we buy Classico. But I am curious - is there a way to make
homemade pasta sauce that is better than premade jarred namebrand?

I would like to if it's not all that time consuming.

There are hundreds of them and there are also hundreds of people who
skillfully make them and publish the recipes on food blogs.

Not discounting your suggestions, Guisi, but sauces for pasta are not
exclusively Italian. Pre "blogs" there were cookbooks. Pasta sauces
abound. To the OP, look for some cookbooks in the library. Read up on
different types of sauces and go from there. I happen to prefer a
Hungarian
sour cream sauce (like stroganoff) for pasta to an Italian ragu and
there
are many variations on it... mmmm!

Jill

I like other versions with various pastas, too. There's an Indonesian pasta
I make at least twice a month. But when someone says he's been using a
jarred Classico sauce I reckon he wants Italian. I didn't mention the
cookbooks because he is concerned about time. The internet gives you the
fastest result. The other thing is that when I read most American cookbook
versions of many of the common sauces, I find recipes so laden with
extraneous stuff I can't figure out why or I find sauces which have so much
added fat that I would be reluctant to eat them.

The OP's Classico is one of the better commercial sauces, with no funky
ingredients. It's a pretty good starting point for enhancements if you
don't want to go "from scratch".