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Lucini Italia Rustic Tomato Basil Organic Sauce - anyone taste this heavenly sauce?
Posted on 5/14/25 at 2:57 pm
Posted on 5/14/25 at 2:57 pm
This is incredibly more delicious than Prego, Ragu, Rao's, etc. HEB does NOT sell it next to the normal spaghetti sauces, but instead on the "international foods" aisle.
Made some spaghetti bolognese last night with this... fricking game changer.
Made some spaghetti bolognese last night with this... fricking game changer.
7
Posted on 5/14/25 at 6:55 pm to HoustonGumbeauxGuy
quote:counterpoint: impossible for a jarred sauce to even slightly alter any game I’m playing.
fricking game changer.
alternative (actual game changer): 5 ingredients
1 lb boneless pork country ribs
1 lg can tomato paste
1 lg onion
2 lg cans Italian Roma tomatoes
as much garlic and basil as you like
30 minutes:
Salt/pepper/herb the pork and fry on high in good olive oil. Get good and brown all over. Remove and add chopped onion, deglaze the pot. Add tomato paste and garlic and fry until it changes color from red to brownish. Crush the tomatoes from the cans into the pot and add the juice. No sugar/no salt. Add the basil and and the pork back in, along with any juices. Stir well & Simmer till pork is tender about 20 minutes
boom
This post was edited on 5/14/25 at 6:56 pm
Posted on 5/14/25 at 7:47 pm to HoustonGumbeauxGuy
Sal & Judy's original gets my vote
Posted on 5/15/25 at 9:00 am to HoustonGumbeauxGuy
Thanks will give it a try.
Posted on 5/15/25 at 9:30 am to HoustonGumbeauxGuy
quote:
more delicious than Prego, Ragu, Rao's
One of these things isn't like the others
Posted on 5/15/25 at 9:51 am to cgrand
quote:
Salt/pepper/herb the pork and fry on high in good olive oil. Get good and brown all over. Remove and add chopped onion, deglaze the pot. Add tomato paste and garlic and fry until it changes color from red to brownish. Crush the tomatoes from the cans into the pot and add the juice. No sugar/no salt. Add the basil and and the pork back in, along with any juices. Stir well & Simmer till pork is tender about 20 minutes
Going to try this. Do you ever fry some anchovie paste in there after teh ribs? Gives its a bit of saltiness.
Posted on 5/15/25 at 11:07 am to tadman
quote:
Gives its a bit of saltiness.
And the most important flavor profile, umami.
Posted on 5/15/25 at 11:10 am to cgrand
By lg can of paste, do you mean the 6 oz can??
Posted on 5/15/25 at 11:19 am to jmon
the one bigger than the tiny can…size like a regular can of other stuff. The sauce will thin out as it simmers (covered)
Posted on 5/15/25 at 11:43 am to tadman
quote:not a huge anchovy fan plus I never have them on hand anyway. Some dried mushrooms would do a similar infusion of umami but honestly if you use good (the expensive ones) tomatoes you get all the umami you need. It’s pretty rich especially with the pork fat
Do you ever fry some anchovie paste
Posted on 5/15/25 at 11:55 am to cgrand
I don't care for anchovies straight up or on my pizza, but I enjoy them melted in dressings and sauces.
Posted on 5/15/25 at 12:40 pm to cgrand
or add 2-3 drops of fish sauce
Posted on 5/15/25 at 12:41 pm to HoustonGumbeauxGuy
This is my go to when not making my own. I use this on my pizzas, and quick red sauce dishes.
Posted on 5/16/25 at 4:10 pm to cgrand
Bought the paste today - will try next week
Posted on 5/17/25 at 12:15 pm to HoustonGumbeauxGuy
I’ve been buying Lucini for a while now and it’s the best of all jarred sauces. It’s almost as good as homemade!
Posted on 5/17/25 at 2:03 pm to moontigr
quote:
or add 2-3 drops of fish sauce
Or a sprinkle of Accent.
Posted on 5/17/25 at 3:13 pm to HoustonGumbeauxGuy
Looked for it today at WalMart but they were out of that specific variety. 
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