I love a good red sauce, and I’m not picky about it — it can be a simple marinara or a slow-cooked ragù. I’ve cooked tomato sauce many different ways, and often will forgo a recipe altogether in favor ...
Here's how each sauce stacked up. First, I tasted the Classico Cabernet marinara with herbs. Though I was intrigued by Classico's use of Cabernet, the sauce just didn't feel right on pasta.