Pete C. wrote:
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".

Agreed. I still prefer Newman's Own. And as for the tomato-basil not being
found on shelves anymore, I clicked the contact us link to ask about it.

Jill