Finding the BEST Grocery Store Pasta Sauce: Are Any Italian Approved??

Today's we're finding out which jarred pasta sauce is the best and if this Italian approves of any of your favorite grocery store brands! Let us know if you'd like to see any other taste tests: dry pasta, gelato, pesto, olive oil, tiramisu??

Thank you for all of your love and support! Be sure to follow us on our other socials for more Italian fun!

[julie.or.whatever]

i never thought i’d be so entertained by strangers eating sauce on the internet. strange times

[Janahannasofia]

The reason why the 2 winners are different then the rest is because they are tomato passatas while the rest are tomato sauces. While they both are similar in consistency, tomato sauce is cooked and so doesn’t have the bright, bold tomato flavor of passata. Pasta sauces are cooked down and already at the right consistency for adding to your pasta. These heat-and-serve sauces are already heavily seasoned with spices and herbs. Passata is more of the foundation to your sauce recipe, an ingredient that adds raw, bright tomato flavor.

[nikr]

My italian grandma (born in Florence italy) always used bertolli but blended it and added sauteed garlic and onion in olive oil to it before blending. She loved garlic and would eat the cooked cloves. She put it in her chicken and her sautéed spinach. She always said all the different areas cooked different in italy. I think its why she lived till 97.

[roospike]

The full run and lack of video cuts made it much more authentic as well as the unbiased interactions with each submission.
Nice job. 😎👌

[mmugnaio]

The Cento and Mutti are passata which is (or at least should be) just tomato purée. The others are “finished” sauces marketed to be ready to eat. Passata is usually a foundation and used to make many different dishes including your own homemade sauce. So a little difficult to compare. Keep up the good videos guys 🙂.

[lifeonlegs]

Holy cow! After watching this video, I went out and purchased several jars of Mutti brand tomato purée which I had never heard of before seeing this video. I had been planning to make spaghetti for a few days and normally use Mezzetta but I have to say that after using a jar of Mutti and some beautiful, diced tomatoes and mushrooms. I had the best spaghetti I have ever had in my life! Thank you so much for posting this all of your time and effort made a huge difference in one of my all-time favorite foods, and I will always appreciate it. 🍝

[josephinevee]

I am born Australian but my background Calabrese Italian. Usually we use our own home made sauce, however if that is not available we use mutti. It’s the best for making a Bolognese sauce and the trick is to let it cook on a low heat for 4-5 hours, the flavours that come through are amazing! We will not touch any other pre-made sauces lol!

Also I love watching you guys eat (in a non weird way) currently 2.30am in Australian I have to be up for work in 5hrs and I’m just sitting here watching you guys decide what sauce is best hahahahaa! Also loved your macaroni pasta video!

[RegginaldRiglet]

Not only hilariously entertaining but loved the fact Alessio told her to “make him crazy” with the trickery to confuse him. Love this couple

[Yyz]

In my nine 9 years as Executive Chef in a Sicilian restaurant, we kept things simple. Base of carrots, onions, celery that was made in oil with a little garlic.
Then San Marzano tomatoes, tomato paste, oregano, basil, salt, pepper, and ONLY if the tomatoes were acidic, sugar. Cooked for 6-7 hours and then passed through a meat grinder to give it a smooth texture. I would make about 20 gallons per batch, 3-4 times a week.

[andrewownby]

Why have I watched two strangers eat cold sauce for half an hour? But here we are. Ready for the pasta video!

[ashleychantel]

You two are the best. Always putting a smile on others faces! Thank you! 😊

[mars_in_mass]

This is the 2nd video I've seen of you two and I enjoyed it! A splash of fun with a touch of laughter! Oh and a little "crunch" 🤣🤭 haha! But I was shocked because Rao's WAS my favorite! Now I want to try Mutti!

[clifford]

In 1980, the production department I supervised at Ragu' Foods produced 9 million gallons of spaghetti sauce. Having earned an organoleptic evaluation expert certificate from a tasting school I attended, I was a member of a daily taste panel. We learned to determine which ingredients were in other brands in order of volume (we came pretty close) and the % of salt within 1/10 of 1%. Please don't diminish Ragu' ("That's Italian!") as just an American company, as the 40 person production department was almost entirely made up of Sicilian and Italian immigrants. Our four cooks were Giuseppi, Giuseppi, Giuseppi and Stefano.

[helenblakovich]

So glad you guys tried Cento! They're based here in NJ, in Deptford. They're very much a local favorite.

[Ella-sdnx]

I'm a new subscriber and I love this! I'm italian as well so this vid is the best 👌🏽 I was shocked about the Ragu being mid range. I would love to see you do this with marinara sauce. ❤️

[lisamcconnachie]

You two are adorable, and I love your videos!! Definitely want to see a pasta competition! :)

[thebeautylounge]

I feel like I've been watching an actual "Best tomato sauce award" with a real jury 😂good job guys! 👏🏻

[sharonvisini]

No one in the entire extended family could recreate "Nona"" "gravy". It was the base for all her recipes. I now taste test at restaurants and compare the flavor of the sauce. She grew up in Puglia. Cant't be beat!

[gyokkoryu]

Thank you! I've been wanting to find a few to add my own garlic to, but a few finished and the top four are what I was looking for. keep up the good work.

[Bearded_barber]

Rao’s Marinara is the only sauce they have that I really like. Would’ve loved to hear his thoughts on that one opposed to the basil flavored one. This was fun! 🤓