Hmmm. Might try it but as I'm an Italian gravy snob that makes my own, it will have to be worth it for a quick meal. Might have to add some meat to it though for real flavor, at least some quick hamburg or similar. Making a really good gravy isnt hard, just takes a little time for prep and hours of simmering with all the different meats in it. Freezes well so I aways make a big pot of it and split/freeze.
I hear where you are coming from. In our house “jar sauce” was not a good term. The Rao’s sauce changed that. When we make our own it’s a simple mix of San Marzano tomatoes cooked down a bit after sautéing some garlic and onions.
Surely there must be some banned highly addictive substance ingredient in that jar for people to be willing to pay that $$ for some Spaghetti sauce....
