Product Endorsement: Mario Batali Pasta Sauce in a Jar

Discussion in 'Social Life, Food & Drink, Travel' started by ChicagoRon, Jan 12, 2010.

  1. ChicagoRon

    ChicagoRon Senior member

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    So.. I traveled for 22 hours yesterday, had no groceries, and no energy tonight to cook dinner after shopping, so I picked up a jar of Mario Batali sauce for a quick dinner. Got the Arrabiata. By far, this is the best sauce in a jar I have ever had.
     
  2. username79

    username79 Senior member

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    Rao's is pretty good too.
     
  3. chas

    chas Senior member

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    Rao's is pretty good too.

    +1 on Rao's. I will try Batali's special sauce.
     
  4. ChicagoRon

    ChicagoRon Senior member

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    This stuff is a whole new world compared to Rao's IMHO. And I think it's less expensive. No preservatives at all... san marzano tomatoes, fresh onion, fresh carrot, fresh caper, fresh pepper, crushed red pepper. Amazing.
     
  5. chas

    chas Senior member

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    Sounds great
     
  6. MrG

    MrG Senior member

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    This sounds really good. I'm generally not happy with jarred sauces; maybe this will be the one that defies the norm. I'll have to give it a try next time I buy sauce in a jar.
     
  7. why

    why Senior member

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    I tasted it the other day and thought 'finally a halfway decent celebrity chef product!'. It's expensive and I won't buy it (I like to think I'm capable of making pasta sauces), but it is good for sauce in a jar.
     
  8. ChicagoRon

    ChicagoRon Senior member

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    I tasted it the other day and thought 'finally a halfway decent celebrity chef product!'. It's expensive and I won't buy it (I like to think I'm capable of making pasta sauces), but it is good for sauce in a jar.
    I'm capable too, but dry pasta and sauce in a jar is one of the few truly "last forever" things I can keep in a pantry for an emergency, since i travel too much to keep groceries all the time.
     
  9. JohnGalt

    JohnGalt Senior member

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    My grandmother would have a heart attack if I ever purchased sauce in a jar.
     
  10. JohnGalt

    JohnGalt Senior member

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    I'm capable too, but dry pasta and sauce in a jar is one of the few truly "last forever" things I can keep in a pantry for an emergency, since i travel too much to keep groceries all the time.

    When you make sauce, don't you make a big pot? Throw some in the freezer.
     
  11. MrG

    MrG Senior member

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    When you make sauce, don't you make a big pot? Throw some in the freezer.

    I do this, and I still run out from time-to-time. Like Ron, I don't always have the time to make another batch of sauce, so jar sauce comes in handy.
     
  12. gomestar

    gomestar Super Yelper

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    When you make sauce, don't you make a big pot? Throw some in the freezer.

    +1. Sauce is super easy to make, even Mario Batali's recipe from one of his books.
     
  13. horton

    horton Senior member

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    Arrabiata is wicked easy and super fast to make. Really I would suggest doing yourself.

    You put some extra virgin in the pan, then red pepper flake (peccorino) and then ground tomatoes (you would buy a can of this instead of a jar) and then cook medium high to high

    it's done at the same time as the pasta itself. it's meant to be a fresh, fast, spicy sauce and very much comfort food (no doubt because there's a fair amount of olive oil)

    You serve with whole parsely leaves never cheese (if you care about authenticity)

    It is by far one of my favorite go to dishes when there's nothing in the fridge because you can always have good tomatoes on hand (canned are perfect) and the other stuff is always a staple.

    So while Mario's sounds great I would really urge to try and make this yourself. It's wicked easy and you don't make big pots of it (the big pot stuff is a convention red sauce where you cook for hours to mellow out the acidity of the tomatoes -- eg by cooking with bay leaves); this sauce is meant to be acidic but masked by the spice)
     
  14. why

    why Senior member

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    Arrabiata is wicked easy and super fast to make. Really I would suggest doing yourself.

    You put some extra virgin in the pan, then red pepper flake (peccorino) and then ground tomatoes (you would buy a can of this instead of a jar) and then cook medium high to high

    it's done at the same time as the pasta itself. it's meant to be a fresh, fast, spicy sauce and very much comfort food (no doubt because there's a fair amount of olive oil)

    You serve with whole parsely leaves never cheese


    lolwut
     
  15. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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