Mekong Bob Posted September 7, 2016 Share Posted September 7, 2016 looking for an alternative to Prego Is Ragu available in Chiang Mai supermarkets? Does Arcoboleno or Duke's sell their sauce? Link to comment Share on other sites More sharing options...
Konini Posted September 7, 2016 Share Posted September 7, 2016 I don't use very much processed foods, but I've always loved Paul Newman pasta sauces. I know you used to be able to get them here, but I haven't looked for it so can't comment. When I was much younger, before finding my love for cooking, I found with all the jars of sauces that it was a case of experimenting. Long and slow process, but the only way to find out which ones you really like. The good thing about pasta sauce in particular is that if you get one you really don't like, you can smother it with parmesan and make it palatable. Every time you go, see which one is on special and give it a try. If I remember correctly, there can be a big difference in the taste of various recipes within the same brand, i.e. Tomato and Mushroom, Tomato and Basil, Tomato and Cheese - much more difference that I would have expected there to be. I was in Big C Extra on the Superhighway yesterday looking for my fix of HP Sauce (one processed food I'll never give up for anyone because: fried eggs), and noticed that they seemed to have a lot of brands of imported pasta sauces (in the aisle opposite the cheese\salami\butter fridge) that I haven't noticed before. Happy experimenting. Link to comment Share on other sites More sharing options...
chiang mai Posted September 7, 2016 Share Posted September 7, 2016 (edited) You could ask Arcobaleno, they're great people and will probably oblige. Most of the commercial sauces are so unhealthy that even a person who is not usually concerned about such things, becomes concerned. Note: Ragu is right up there with the worst of them, note also that Newmans is rated highly.: http://www.eatthis.com/pasta-sauce Edited September 7, 2016 by chiang mai Link to comment Share on other sites More sharing options...
ezzra Posted September 7, 2016 Share Posted September 7, 2016 When I'm too lazy to make my own, I buy a good pasta sauce and improve on it by adding to it garlic, oregano, basil and other herbs that I like, finishing with grated parmigiano cheese, and it comes out like 5 star restaurant sauce...... Link to comment Share on other sites More sharing options...
DaddyWarbucks Posted September 7, 2016 Share Posted September 7, 2016 Agnesi Basilico or Napoletana are reasonably priced, widely available, and taste good to me. If you don't mind spending a little more money, Ragu Rustico Italiano in the Promenada Mall has all kinds of Italian food to take away. The meatballs and Italian sausage are quite as good as I've ever had in or near Chiang Mai. Link to comment Share on other sites More sharing options...
PoorSucker Posted September 7, 2016 Share Posted September 7, 2016 I buy 1kg pasta sauce in plastic refill from Makro. Off course you have to add meat, mushroom etc. Try putting in some oyster sauce, works really nice. Link to comment Share on other sites More sharing options...
Aussie69 Posted September 7, 2016 Share Posted September 7, 2016 When I'm too lazy to make my own, I buy a good pasta sauce and improve on it by adding to it garlic, oregano, basil and other herbs that I like, finishing with grated parmigiano cheese, and it comes out like 5 star restaurant sauce......Its like 5 star restaurant sauce because that is probably exactly what they are doing [emoji2] Link to comment Share on other sites More sharing options...
kaptainrob Posted September 7, 2016 Share Posted September 7, 2016 Rimping stock Nana product which is about the best we've found other than DIY. A tad on the sweet side but easily countered by addition of fried onion and pork or chicken mince. Link to comment Share on other sites More sharing options...
canuckamuck Posted September 7, 2016 Share Posted September 7, 2016 I always just use what's available and modify it with meat, cheese, and spices. Link to comment Share on other sites More sharing options...
Tib6005 Posted September 8, 2016 Share Posted September 8, 2016 I prefer to make my own, but when I want a speedy option, I choose Sacla or Lloyd Grossman. I have seen Sacla in the supermarkets, not sure about LG. Link to comment Share on other sites More sharing options...
jak2002003 Posted September 8, 2016 Share Posted September 8, 2016 Make your own... its really easy and cheap... and you can make a lot and keep it in the fridge or freeze it. Most of the store bought stuff if FULL of sugar and really unhealthy (and tastes way to sweet to me). Also its too expensive. Link to comment Share on other sites More sharing options...
Sandy Freckle Posted September 8, 2016 Share Posted September 8, 2016 (edited) Regarding making your own..., do tommies up this way rippen to the extent that they have full flavour ? Many I see at the markets seem to be picked way too early..., or is it the climate up here..., i.e. not close enough to Mediterranean to produce full flavored fruit ? Please excuse me..., I'm not intending to hijack this thread...., home in Australia, if/when I buy a product it's usually Barilla.., or if I can find it, Paul Newman pasta sauce. Edited September 8, 2016 by Sandy Freckle Link to comment Share on other sites More sharing options...
Sandy Freckle Posted September 8, 2016 Share Posted September 8, 2016 (edited) 16 minutes ago, Sandy Freckle said: Also..., for myself I'll always add my own preference of ingredients..., especially when I'm back in my home country and have access to a home garden. Food.., and Pasta especially is very subjective thing. Edited September 8, 2016 by Sandy Freckle Link to comment Share on other sites More sharing options...
Tib6005 Posted September 8, 2016 Share Posted September 8, 2016 2 hours ago, Sandy Freckle said: Regarding making your own..., do tommies up this way rippen to the extent that they have full flavour ? Many I see at the markets seem to be picked way too early Hi Sandy, I use a mix of large, and baby tomoatoes, with a little tomato puree or passata, and have the sauce on a slow simmer. I find the flavour intensifies as the sauce reduces down. Hope this helps, Imelda Link to comment Share on other sites More sharing options...
Tib6005 Posted September 8, 2016 Share Posted September 8, 2016 PS - By the time I've added the above, I've already fried off garlic, onions, a little chilli. Oregano and fresh basil, I add at the end. Personal preference, as you say Link to comment Share on other sites More sharing options...
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