topic Re: UPDATE a Ragu Traditional versus Prego in Community Chat

UPDATE a Ragu Traditional versus Prego

Mindy D — Sat, 22 Aug 2020 21:39:42 GMT

A couple weeks ago I asked others what their preference is between these two sauces. Well, for those in the Ragu camp, I have to warn you that there is a new recipe. The new sauce, IMHO, has the most BITTER, long lingering after taste I've ever experienced. Why do companies keep changing a good thing? The new recipe is supposed to be better because it contains olive oil now. Whatever is causing the intense, horrible bitterness needs correction ASAP. In 2014 a Japanese company bought both Ragu and Bertolli from Unilever. A few days ago I watched a documentary on tomato wars. There's been a shift in where the basic tomato base for all sauces come from worldwide. 1/3 is being sent from a China to some of the worlds biggest users of tomato products, including to Italy and the U.S. I had seen the video before I used my Ragu but I had no idea that there would be an effect or change in Ragu. I added fresh garlic(not burned), onion and a bit of Italian seasoning (added at the end of cooking) to the sauce after simmering the sauce over meatballs that were stuffed with mozzarella. No burning occurred. After it was cooked, I melted more mozzarella over the meatballs. The meatballs were good and so was the mozzarella, and on first bite the sauce tasted good, but then, UGH. I couldn't get the taste out of my mouth. The bitterness remained for hours. Just to be sure that it was the sauce and not the other ingredients, I went back and tasted a pinch of the seasoning, a test taste of the raw garlic and onion, a drop of the olive oil. None of them were guilty. The documentary about what is going on with the market for tomatoes around the world is called "Empire of Red Gold" on Amazon Prime. Now I'm in a dilemma because

I can only use tomato products that do not contain citric acid (This is the main reason I always use Ragu, No citric acid in it now or before) that's chemically derived and most canned tomato products and jarred sauces contain this. I can try Pommi, as I haven't used this in awhile, but I'm wondering if they're getting their tomato base from the same sources discussed in the documentary. It's very hard and incredibly expensive to use raw tomatoes these days. Last time I did, it was very,very, very expensive and I wasn't thrilled with the tomatoes...however it was in winter, so that is probably why. It also takes so long to do this and I am low on energy. Anyway, beware if you use Ragu. Taste first and wait to see it you taste the bitterness. Wait awhile after tasting because it takes a bit to really hit you.

Re: UPDATE a Ragu Traditional versus Prego

Dinaki — Sat, 22 Aug 2020 21:39:33 GMT

I have learned to make my own tomato sugo.

Re: UPDATE a Ragu Traditional versus Prego

qbetzforreal — Sat, 22 Aug 2020 21:43:02 GMT

I make my own sauce. It's easy- canned crushed tomatoes (no salt) garlic, onion, basil, olive oil and seasonings.

I find jarred sauces with the exception of Rao's to be too sweet and high in sodium.

Re: UPDATE a Ragu Traditional versus Prego

Still Raining — Sat, 22 Aug 2020 22:01:01 GMT

Way too much salt. It is simple to make or can your own.

Re: UPDATE a Ragu Traditional versus Prego

bikerbabe — Sat, 22 Aug 2020 22:11:14 GMT

I only use Rao’s or make my own with San Marzano tomatoes.

Re: UPDATE a Ragu Traditional versus Prego

Lucky Charm — Sat, 22 Aug 2020 22:19:57 GMT

Had no idea that things were taken over like this. What the heck?

Jersey is known for their tomatoes. I can find organic ones at certain farmer's markets.

Otherwise I use Cento's Organic San Marzano canned tomatoes. They truly are a product of Italy.

Re: UPDATE a Ragu Traditional versus Prego

Toots711 — Sun, 23 Aug 2020 00:22:29 GMT

I enjoy Victoria low sodium marinara.

Re: UPDATE a Ragu Traditional versus Prego

dimin — Sun, 23 Aug 2020 06:08:26 GMT

Prego, that's what I start with then add stuff.

Re: UPDATE a Ragu Traditional versus Prego

Sapphiregal — Sun, 23 Aug 2020 06:18:47 GMT

For years I have preferred Traditional Ragu over Prego. I don't like a sweet spaghetti sauce and Prego is sweet to me. Having said that, I recently strayed from my Ragu and tried Bertolli traditional Marinara sauce. It is really good! So, now I have two favorites. I haven't noticed that Ragu has changed.

Re: UPDATE a Ragu Traditional versus Prego

Mindy D — Sun, 23 Aug 2020 15:36:54 GMT

@Lucky Charm wrote:
Had no idea that things were taken over like this. What the heck?

Jersey is known for their tomatoes. I can find organic ones at certain farmer's markets.

Otherwise I use Cento's Organic San Marzano canned tomatoes. They truly are a product of Italy.

@Lucky Charm @Yes, Cento's certified San Marzano Tomatoes are a product of Italy but the whole tomatoes contain citric acid so I can't use them. I can use Centos Crushed Tomatoes which are a product of the US and do not contain any citric acid. That is what I'll be back to using unless I'm using fresh tomatoes. I hope they haven't changed this product. Believe it or not some Italian companies are importing the Chinese tomato base and then putting their Italian label on products.

Re: UPDATE a Ragu Traditional versus Prego

Mindy D — Sun, 23 Aug 2020 15:27:35 GMT

@dimin wrote:
Prego, that's what I start with then add stuff.

@dimin @A word of caution, in case it's been awhile since you used a jar. Do a taste test of a little the heated sauce the day before you start an important recipe just to make sure that Prego hasn't changed recently. Better to do this than chance ruining your recipe.

Re: UPDATE a Ragu Traditional versus Prego

Mindy D — Sun, 23 Aug 2020 15:38:28 GMT

@Sapphiregal wrote:
For years I have preferred Traditional Ragu over Prego. I don't like a sweet spaghetti sauce and Prego is sweet to me. Having said that, I recently strayed from my Ragu and tried Bertolli traditional Marinara sauce. It is really good! So, now I have two favorites. I haven't noticed that Ragu has changed.

@Sapphiregal @Keep pretasting your Bertolli before use in your recipes. The company might pull the same stunt with the Bertolli Marinara Sauce they did with their Ragu Traditional. They are both owned by the same company and the company also controls Bertolli Olive Oil so I'm just waiting to see how they cut costs by adulterating those products.

Re: UPDATE a Ragu Traditional versus Prego

stevieb — Sun, 23 Aug 2020 15:38:42 GMT

I'll use most jar sauces as a base, but don't find any of them to be exceptional as a stand alone. Was never a fan of either Ragu or Prego and find Rao to be overpriced, over-rated, with a funny aftertaste and quite tart.

Re: UPDATE a Ragu Traditional versus Prego

eddyandme — Sun, 23 Aug 2020 15:42:18 GMT

I use Hunt's pasta sauce in a can - 99 cents on sale. Then I add whatever.....

Re: UPDATE a Ragu Traditional versus Prego

shoekitty — Sun, 23 Aug 2020 18:28:55 GMT

@qbetzforreal wrote:
I make my own sauce. It's easy- canned crushed tomatoes (no salt) garlic, onion, basil, olive oil and seasonings.

I find jarred sauces with the exception of Rao's to be too sweet and high in sodium.

Shoekitty said There is no comparison to RAO'S, best ever! Love the arriabatta, the spicy one. I failed to spell it correctly I think. I bought a case a while back. Big investment lol The homemade taste of it. Americas kitchen voted it best. I had to try, and hooked ever since. I make a quick chicken caccitore with it, just add onion and olives

Re: UPDATE a Ragu Traditional versus Prego

Spurt — Sun, 23 Aug 2020 19:15:53 GMT

I use GIA RUSSO HOT SILICIAN-Imported Italian Plum Tomatoes, Onions, Olive Oil, Salt, Fresh Garlic, Spices, Basil. Produced at Summer Garden Food a green facility.

Zidian Manufacturing Corporation and later changed the name of the company to Summer Food Manufacturing in 2009. A 50,000 square-foot “Green LEED Certified“ food manufacturing facility, situated on a 6-acre campus complete with an additional 11,000 square foot building housing on-site research and development center, quality assurance laboratories and a Culinary Arts Center, is now part of the landscape in the Boardman, Ohio.

Peppery and slightly hot. Fresh garlic. 100% Italian-grown plum tomatoes. Imported olive oil. All natural. No preservatives. No paste added. No puree added. No sugar added. Gluten free.\

Because less is more, our pasta sauces are always prepared in small batches. We choose the best plum tomatoes from Italy. Add just the right amount of fresh basil, garlic and onion. Then we sample, repeatedly, to make sure everything is in perfect balance. No paste, puree, sugar, additives or preservatives are ever used. You see, we create sauces that are true to nature. And true to Italy's traditional pasta sauce making methods.

Re: UPDATE a Ragu Traditional versus Prego

hennypenny — Sun, 23 Aug 2020 20:39:02 GMT

One needs to be so careful now when buying foods.

Big corporations buy out wonderful small companies and make huge changes.

Most of the pork companies we know are now owned by the Chinese. The Chinese are buying up many of our food companies.

We try to buy from local farms, but it is not always possible.

Re: UPDATE a Ragu Traditional versus Prego

beach-mom — Sun, 23 Aug 2020 20:49:53 GMT

I can't remember if I mentioned this before. I'm a Prego girl, but after we went into quarantine I ordered Otamot M67298. Now I'm using that all of the time. My family loves it. I make spaghetti with spaghetti squash, and it is perfect for that. I've also made tomato soup with it. It may be a little more expensive, but that's my new favorite!

Re: UPDATE a Ragu Traditional versus Prego

Mindy D — Sun, 23 Aug 2020 23:29:39 GMT

@bikerbabe wrote:
I only use Rao’s or make my own with San Marzano tomatoes.

@bikerbabe @shoekitty @On Rao's website there are many recent reviews that are complaining that Raos has changed the recipe for their Marinara sauce.* There were no complaints for their sauce that contains basil, Tomato Basil, which is made in Italy.

Tomato Basil Ingredients:

Ingredients – ITALIAN WHOLE PEELED TOMATOES (PEELED TOMATOES, TOMATO PUREE, SALT, BASIL LEAF), OLIVE OIL, ONIONS, BASIL, SALT, GARLIC, BLACK PEPPER, OREGANO.

❤️PRODUCT OF ITALY

Marinara Sauce Ingredients:

Just one of the many reviews denoting recent changes to the Marinara Sauce. Quoted from the Reviews for Rao's Marinara Sauce on the Rao's website:

"not unless recipe reverts back to original!

Submitted 4 days ago

By Dean

From Phoenix Arizona

Why on earth would you change your recipe! I am Italian and grew up with grandmas, moms, and now my sauce, (which are all slightly different and incomparable). Yet I have boasted to many friends about how incredibly delicious your sauce was heated right from the jar (no sprucing it up). Best bottled sauce ever!! Now I have to recant my words so they don't go buy a premium bottle of sauce with an ordinary taste. The change is distinct and not for the better. WHY I ask??? Did you not learn from "New Coke" mistake! Your sauce Was a clear winner above all others.Now the sauce is ordinary and needs help.An explanation is in order here, as I cant reccommend your sauce again.

Bottom Line No, I would not recommend to a friend"

Re: UPDATE a Ragu Traditional versus Prego

stevieb — Sun, 23 Aug 2020 23:31:49 GMT

As for Rao's, who knows, maybe I got the 'new' sauce. I bought three jars of it based on the rave reviews, but won't be buying more when they're gone. I did try the tomtao basil too and while I did prefer it to the marinara, neither of them was outstanding in my view. I guess we all have different taste buds. I do, though, like some of their soups.