Comments on: Prego vs Bertolli

By: Kristin

Kristin — Tue, 26 Jan 2010 12:34:28 +0000

Dear Renee,

That sounds Delish, and even with five kids you manage to do a semi home made dish. I LOVE it! I’ll have to try this one day, but it seems like a lot of sauce so I’ll have to get a jar to save some in Thanks for the recipe.

By: Renee

Renee — Tue, 26 Jan 2010 03:22:50 +0000

Since I’m a working mom with five kids (all under the age of six), I don’t have time to make my sauce from scracth anymore and I feel a little guilty using the Bertolli sauce straight out of the jar, so I make my 1/2 homemade sauce…Sandra Lee style. Here is how you do it. Get a large cooking pot. Pour in enough extra virgin olive oil so that the bottom of the pot is covered. Chop 1 large spanish onion. I’m sure that you can use a regular onion, but I would stick with the Spanish kind for the sweetness. Finely chop 4 cloves of garlic (or 3 tablespoons of chopped garlic from the jar). Sautee, medium heat, in the oil for 5 minutes until onion is soft. Place a large piece of veal shoulder (must have a bone in it) in the pot with the oil, garlic and onions. Sautee for 5 minutes on each side. Next Add two chicken stock cubes (3 if you like the sauce more salty). Pour in three jars of Tomato & Basil Bertolli tomato sauce, 1/4 cup of water and 2 table spoons of tomato paste. Finally, add four to five fresh chopped basil leaves (yum). Turn heat to low and let simmer for 1 hour. Voila….yummy tomato sauce that could pass for homemade, plus some delicously tender veal.

By: Kristin

Kristin — Fri, 22 Jan 2010 15:06:47 +0000

Dear Vanessa,

Next time I’ll be sure to take a picture =)

By: Vanessa

Vanessa — Wed, 20 Jan 2010 21:54:24 +0000

I have to agree, Bertolli is killer. I haven’t had it too much lately, but even their frozen bag meals are delicious!

Your dinner sounds delicious. You should have taken pictures for us food porn lovers