There are those who say it is never acceptable to open up a jar of pasta sauce — that you must always go with the homemade option. Then there are those of us who need to make quick spaghetti before rushing the kids to baseball practice or orchestra rehearsal.
Luckily, the Italian restaurants of New York City have been only too happy to help, bottling and selling their own lines of sauces. But are they any good? Eater New York senior critic, Robert Sietsema joins Weekend Edition host David Furst to rank some of the most readily available options.
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