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Ragu?


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21 replies to this topic

#1 Guest_~jules~_*

 
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Posted 04 September 2006 - 11:54 AM

I'm making the kids spagetti and I was wondering if anyone knows about ragu spag. sauce? It looks okay but the whole natural flavor thing has me wondering....
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#2 gfp

 
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Posted 04 September 2006 - 12:37 PM

I'm making the kids spagetti and I was wondering if anyone knows about ragu spag. sauce? It looks okay but the whole natural flavor thing has me wondering....

Honestly why take the risk when you can make one from scratch while the pasta cooks? I mean its probably OK but if you used tinnned tomatoes you can make a pasta sauce in the same time....
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Fere libenter homines id quod volunt credunt. (JC, De Bello Gallico Liber III/XVIII)

#3 Lymetoo

 
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Posted 04 September 2006 - 12:40 PM

Honestly why take the risk when you can make one from scratch while the pasta cooks? I mean its probably OK but if you used tinnned tomatoes you can make a pasta sauce in the same time....

Got a good recipe??
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Negative biopsy for celiac 1980
Fibromyalgia 1980
IBS 1980
Interstitial Cystitis 1992
Systemic yeast
Diagnosed w/ Chronic Lyme Disease 2000
Diagnosed w/ Chronic babesia 2000
Tachycardia 2001
Asthma 2005
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Began gluten-free July 19 '06
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#4 gfp

 
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Posted 04 September 2006 - 12:52 PM

Got a good recipe??

Yep sure

for a classic quick bolognaise ....
Start off and chop onions and start frying (1/2 onion per person is about right if you are adding meat, if its a neapolitan more onion and no meat)

Add a teaspoon to table spoon of mixed herbs and when onions softens and some salt and 1/2-1 clove garlic per person sliced thin or crushed (I use the flat of a knife to crush .. pull off the skin then chop having just cut off ends ..really quick way faster than a garlic press! ) salt to taste...
Then meat if making bolgnaise then add tomato puree once meat starts browning (table spoon per person is fine)
stir it in then add 1 tin tomatoes per 2 people ... a gluten-free beef stock cube pre dissilved in cup of boiling water and about another cup of water per person ....

When its nearly ready add some corn starch to a cup and slwly make to a paste with water... then add enough water to make a decent amount of sauce and stir in... (just make up a lof of corn starch its cheap... and add enough .... so when its back on the boil its the right consistency)

....
leave to stand while you drain the pasta (timings should be about right) and then add grated pamesan.
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Fere libenter homines id quod volunt credunt. (JC, De Bello Gallico Liber III/XVIII)

#5 psawyer

 
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Posted 04 September 2006 - 12:57 PM

Back to the original question, Ragu is a Unilever brand, and will clearly disclose any gluten in the ingredients using one of the words wheat, rye, barley or oats. If you don't see one of these words, then it does not contain gluten. Enjoy!
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Peter
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#6 jerseyangel

 
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Posted 04 September 2006 - 01:01 PM

I've used several flavors of Ragu, and have not had a problem. Like Peter said, just read the label to be sure that the one you have is ok.
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#7 par18

 
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Posted 04 September 2006 - 01:16 PM

I've used several flavors of Ragu, and have not had a problem. Like Peter said, just read the label to be sure that the one you have is ok.


I have also used Ragu and also Newman's Own with no problems. I take every opportunity to use a mainstream brand when I can.

Tom
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#8 jkmunchkin

 
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Posted 04 September 2006 - 05:12 PM

I have also used Ragu and also Newman's Own with no problems. I take every opportunity to use a mainstream brand when I can.

Tom


I eat Ragu all the time. You're good.

And like Tom, I try and use a mainstream brand wherever possible. I spend enough money on the specialty items like gluten free bagels, pasta, ect.
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Jillian

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#9 Guest_~jules~_*

 
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Posted 04 September 2006 - 06:42 PM

Thanks to all :D I do like the tinkyada pasta the best I won't buy another I don't care if it costs more, ya know?
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#10 Carriefaith

 
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Posted 04 September 2006 - 06:42 PM

I have never noticed a problem with Ragu Sauce.
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Carrie Faith

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#11 Lymetoo

 
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Posted 04 September 2006 - 06:45 PM

Yep sure

for a classic quick bolognaise ....
Start off and chop onions and start frying (1/2 onion per person is about right if you are adding meat, if its a neapolitan more onion and no meat)

Add a teaspoon to table spoon of mixed herbs and when onions softens and some salt and 1/2-1 clove garlic per person sliced thin or crushed (I use the flat of a knife to crush .. pull off the skin then chop having just cut off ends ..really quick way faster than a garlic press! ) salt to taste...
Then meat if making bolgnaise then add tomato puree once meat starts browning (table spoon per person is fine)
stir it in then add 1 tin tomatoes per 2 people ... a gluten-free beef stock cube pre dissilved in cup of boiling water and about another cup of water per person ....

When its nearly ready add some corn starch to a cup and slwly make to a paste with water... then add enough water to make a decent amount of sauce and stir in... (just make up a lof of corn starch its cheap... and add enough .... so when its back on the boil its the right consistency)

....
leave to stand while you drain the pasta (timings should be about right) and then add grated pamesan.

Thanks! .. What's bolgnaise??
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Negative biopsy for celiac 1980
Fibromyalgia 1980
IBS 1980
Interstitial Cystitis 1992
Systemic yeast
Diagnosed w/ Chronic Lyme Disease 2000
Diagnosed w/ Chronic babesia 2000
Tachycardia 2001
Asthma 2005
Have had Lyme and babesia for
about 48 yrs.

Began gluten-free July 19 '06
Native TEXAN living in Missouri

#12 gfp

 
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Posted 05 September 2006 - 12:54 AM

Thanks! .. What's bolgnaise??

Sorry BOLOGNESE !

or do you really not know? :ph34r:
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Fere libenter homines id quod volunt credunt. (JC, De Bello Gallico Liber III/XVIII)

#13 eKatherine

 
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Posted 05 September 2006 - 01:42 AM

Sorry BOLOGNESE !

or do you really not know? :ph34r:

The name is never used here. "Spaghetti sauce" is a very specific type of tomato-based sauce with only very minor variations. It comes canned or bottled. It is very tomatoey, and a large amount of sauce goes on the pasta.

For most people this is the only way they ever have eaten spaghetti.
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#14 ravenwoodglass

 
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Posted 05 September 2006 - 02:21 AM

The name is never used here. "Spaghetti sauce" is a very specific type of tomato-based sauce with only very minor variations. It comes canned or bottled. It is very tomatoey, and a large amount of sauce goes on the pasta.

For most people this is the only way they ever have eaten spaghetti.




Oh the shame of it, there is so much more to pasta sauce than what we usually think of here in the US.
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celiac 49 years - Misdiagnosed for 45
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Misdiagnoses for 15 years were IBS-D, ataxia, migraines, anxiety, depression, fibromyalgia, parathesias, arthritis, livedo reticularis, hairloss, premature menopause, osteoporosis, kidney damage, diverticulosis, prediabetes and ulcers, dermatitis herpeformis
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HLA-DQB1 Molecular analysis, Allele 2 0303

Serologic equivalent: HLA-DQ 3,3 (Subtype 9,9)

#15 Guest_nini_*

 
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Posted 05 September 2006 - 04:01 AM

I make my own from scratch now too...
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