Since we're talking about bulking.............
I think both the Ragu and Prego heavy meat sauces actually are very good for being right out of the jar.
If you like to cook, here's a favorite sauce I make that most people RAVE about. It's easy to make, tastes great, has plenty of calories for you, and you can make it in bulk and freeze it in small containers to use as you'd like to:
Ingredients.....
2+ lbs of lean ground hamburger
sliced or a whole pepperoni stick (if whole, you slice it)
1 bulb of garlic
1 medium onion
FRESH basil (This HAS to be fresh)
Ground Rosemary (or whole if that's what you have)
Fresh ground black pepper (already ground is ok too though)
Colavita extra virgin olive oil (It's the best, period)
4 cans PASTENE Peeled/Ground Tomatoes (It has to be Pastene)
Calmata olives in brine
I don't know what it is about Pastene tomatos, but they're absolutely hands down, the best...... better than fresh even. Over my 4 decades of life I've tried ALL the others, the sauce just doesn't come out the same when I use something else.
Same goes for Colavita EV olive oil.
Same goes for fresh garlic. I know the stuff in the jar is already cut and peeled and is convenient, but it's just not the same.
1. Fill the bottom of a medium sized sauce pot with Colavita Olive oil.
2. Crush each individual garlic clove using a tall (fat) chopping knife. Peel away skin, then chop medium-fine and add to pot.
3. Peel and chop onion, add to pot.
4. Add some fresh black pepper as you like.
5. Sautee on medium heat until onion starts to become transparent, but don't over sautee..... meaning they're turning brown.
6. Add hamburger, stir frequently until cooked. If you're using really lean hamburger (90%+) lean, you won't have any fat to drain off.
7. Throw in the pepperoni when the hamburger is like 80% cooked. Stir frequently, the pepperoni only needs 5-7 minutes to cook until it starts losing it's color.
8. If you have some fat in the bottom of the pot, drain it off.
9. Take your fresh basil leaves.... maybe 15-20 of them.... tear them into small pieces and throw them in.
10. Add all other ingredients. Include the brine juice from the calmata olives. Let it cook for 1-2 hours on low heat.
Like most tomatoe sauces, this one is even better the next day. It seems to take awhile for the rosemary in particular to really flavor the sauce. Don't get too carried away by "how much" of each particular ingredient do you really need to add. You can adjust amounts of anything as you like. Also, if you don't like olives, you don't have to include them. It's great with or without. But if you like them, there's something like 2-4g of fat in each olive..... which will definately give you more cals for bulking.
But I promise you this is a VERY TASTY sauce, especially if you stay with the Pastene, Colavita, and fresh garlic/onion and spices as I've indicated. MANY people have asked me for the recipe after trying it. And your kitchen will smell like a gourmet Italian restaurant while you're making it
Enjoy it, if anyone decides to make it, let me know what you think.
Be well guys
but she usually puts a lot of chicken breast chunks and a lot of meatballs, spinach, etc, etc. I mostly just guesstimate on the everything else but the meatballs and chicken. What I do is take out the big chunks of meatballs and chicken and weigh them on a scale seperately. I have a huge book that has the nutritional contents of almost every food brand, raw foods, and fast foods and restuarants known, which helps me gather the average of fats of the various cuts of raw meats.
