I haven’t tried Rao’s and find it over priced. the imported one from Italy pictured above is priced much more reasonably.
There is another one I think that it is Sicilian that we really like as well.
I don’t remember the name it might have started with a T ?
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Well that’s a pity. Will have to wait and see if product quality suffers.
That’s the point, no? If I can buy something that tastes as good or better than what I can make myself, that’s a win in my book.
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It was simply a can of plum tomatoes with a couple of additional ingredients. Almost nine dollars compared to 5 . And just as easy as opening a jar .
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Like others here, I find Rao’s overrated (and overpriced for what you get).
Personally, I prefer Il Mulino, pricey but worth it.
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Il Mulino is pretty good, a couple of bucks more expensive than Rao’s in nyc.
They used to have a pretty hexagonal bottle when they started — I saved them because my immersion blender fits into the wide mouth 
But now I’m curious about the Carbone sauce that popped up when I looked up the Il Mulino price.
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I still think Rao’s is one of the best sauces that is widely available, but I do think Rao’s is living a little bit on the reputation they built up when there weren’t many good sauces that were widely available. I buy the 2-pack of Rao’s marinara from Sam’s Club. It’s less than $10, although if you’re not paying attention, you might not notice that the jars are only 22 ounces instead of the 24 ounce jars that are sold elsewhere. Still, less than $5/jar for Rao’s is pretty good. I also like Rao’s Tomato Basil sauce and Rao’s Vodka sauce, but alas, Sam’s only carries the marinara. I’ve been less satisfied with the other varieties of Rao’s sauces I’ve had.
A fairly inexpensive brand when it’s on sale that I like is O Organics. It’s a Safeway store brand, and even at regular prices it’s about $5/ jar here. IMO, best of that brand are vodka, marinara, and tomato basil (basil flavor is almost too strong.)
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Just note that the sale occurred in 2017.
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Guess we have to stock up now. After 2022, their devoted followers will know if the quality goes to shit.
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Everyone loves Rao’s, and call me a Philistine, but I tried it and I still prefer Classico. (Actually, I think the recipe Consumer Reports had fifty years ago is pretty good, very easy, and way cheaper: Saute a diced onion and a diced clove of garlic; add a 28-oz can of crushed tomatoes, 2 6-oz cans of tomato paste, a cup of water, 2 tsp dried basil (or 2 Tbsp fresh), and 2 tsp dried oregano; simmer 30 minutes. (Obviously, you can adjust the garlic, basil, and oregano.)
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updating: picked up a couple of jars of mezetta’s at target — the marinara with plum tomatoes and the parm. the parm version i could eat with a spoon. the marinara i found quite oily and a bit salty.
so, i’m sticking with rao’s, which is now a bit more expensive at market basket (what isn’t?), but still far less than other places.
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I have never heard of nor seen Carbone.
Is it widely distributed?
I know I miss a lot of things here in rural Oregon.
I keep trying new marinara, vodka, arrabbiata and Siciliana sauces.
I haven’t settled on a favourite.
I haven’t seen Carbone in Canada.
I’m trying Rao’s Arrabbiata next. I have liked Rao’s Vodka, Marinara and Tomato Basil Sauces. Deals in [Ontario]
My most recent sauce was Ursini Tomato Basil, which was pretty good. 8/10 $9.90 Cdn for 480 ml.
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I had to look up a picture of it, as I’d never heard of it in New England. Nope. Never seen it.
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By all accounts, actually eating at Rao’s in New York is a near impossibility – you have to know someone who knows someone who knows . . . So, an old friend managed the trick on the umpteenth try and reported back: “Why the fuss?”
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It’ll probably earn me a ticket to hell, but I feel that way about most Italian restaurants.
Sandwiches and pizza: love em.
Sit down places, I’ll pass.
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Lol ! I really do enjoy your sense of humour.
We love Rao’s but are always on the lookout for great items. Looked this up on line. Rao’s Marinara was $10.99 for 32oz yesterday at Albertson’s; less when I find it at Costco or on sale elsewhere. Carbone is available at a few local chains too, but seems to be $12 for 24oz. If I’m remembering my basic algebra, that means Carbone is 50% more per ounce. Not necessarily a total deal-breaker, but it wouLd have to be REALLY good at that price.
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Agree for the most part… but some have outstanding dishes over and above pasta. Up here, the long gone “Dante’s on the River” had a calamari steak done in a white wine, lemon butter sauce with garlic and shallots that was a once a week lunch or dinner. Boy do I miss it.
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The Farm Boy tomato basil sauce is very good, especially for a jar that costs less than $6 Cdn.
What are your favourite spaghetti sauce hacks, to improve a jar?
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