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Honored Contributor
Posts: 13,510
Registered: ‎05-23-2010

UPDATE a Ragu Traditional versus Prego

[ Edited ]

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. 

Trusted Contributor
Posts: 1,318
Registered: ‎12-21-2010

Re: UPDATE a Ragu Traditional versus Prego

I have learned to make my own tomato sugo.

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Esteemed Contributor
Posts: 5,427
Registered: ‎08-28-2010

Re: UPDATE a Ragu Traditional versus Prego

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.

Esteemed Contributor
Posts: 7,056
Registered: ‎03-30-2014

Re: UPDATE a Ragu Traditional versus Prego

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

Esteemed Contributor
Posts: 7,955
Registered: ‎03-09-2010

Re: UPDATE a Ragu Traditional versus Prego

I only use Rao’s or make my own with San Marzano tomatoes.
Honored Contributor
Posts: 12,781
Registered: ‎03-09-2010

Re: UPDATE a Ragu Traditional versus Prego

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.

 

 

Valued Contributor
Posts: 520
Registered: ‎01-05-2020

Re: UPDATE a Ragu Traditional versus Prego

I enjoy Victoria low sodium marinara. 
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Super Contributor
Posts: 454
Registered: ‎03-11-2010

Re: UPDATE a Ragu Traditional versus Prego

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

Valued Contributor
Posts: 989
Registered: ‎04-08-2019

Re: UPDATE a Ragu Traditional versus Prego

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.

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Honored Contributor
Posts: 13,510
Registered: ‎05-23-2010

Re: UPDATE a Ragu Traditional versus Prego

[ Edited ]

@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.