The ingredients do list whey protein as well as beef collagen and beef bone broth isolate.
Why not just add whatever higher protein foods you like to whatever sauce?
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It’s OK. Don’t fight it, let it out! 
(kidding of course)
Anything that has a “proprietary protein blend” worries me. I agree, I think the whole “protein rage” has “jumped the shark” now with pasta sauces advertising “high protein.”
And it’s not like you couldn’t add some form of meat or poultry to the sauce for one’s protein.
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I think the protein craze goes hand in hand with appetite suppression drugs and the need for protein in that diet
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I agree the protein craze has been a bit much. But… it has made me realize I should try to increase mine. I’ve been food tracking for years (mostly for nutritional reason, since I can easily keep the weight off via sensible eating and exercise - I’ve not needed GLP-1, though it’s been nice to see plenty of family/friends benefitting from their use of it). So I know that I typically would get about 65g protein, a little over 1/2g per pound of body weitght. Thought I’d try shooting for closer to 90g.
@ucbalumnus - We usually do have meat in our sauce, though sometimes tis a smaller amount using chopped leftovers. Or we also like seafood. But I’ve been looking for ways to increase protein. Certainly upping the meat/seafood portion could work too, though I do need to keep an eye on cholesterol.
@abasket - I have been pleasantly surprised how well many jarred sauces score pretty well when I crosscheck brands at the grocery store. Honestly I was raised on Ragu, so to me most of the taste about the same… I jusst pick by price and nutritions. (If lowish sodium all the better, since that is a mild concern for my husband’s high blood pressure.). I do have friends that make their own sauce, but I rarely do with so many jar choices.
For more protein intake, have you tried eating more legumes? There are so many recipes that I can’t keep up. One I like, but H does not: Healthy Flourless Lentil Bread (www.theyummybowl.com). It includes ingredients like red lentils, greek yogurt, and cheese (I use cottage cheese or add nutritional yeast). 7 grams of protein per slice.
I just ate a slice of the lentil bread with sardines (22 G protein) and a side salad. This meal is very close to 30 grams. My goal is not to eat 90 grams of protein each day, but I try to eat some protein per meal.
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And in that circumstance and with that audience, it may make a lot of sense. It’s the “everybody jump on the bandwagon” that is probably not needed.
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This time of year, my freezer is hiding some AMAZINGLY FLAVORFUL homemade sauce!!! Puts those jars to shame. 
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This. 
!!!
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Thanks for the idea. I aspire to eat more legumes, but don’t do much in dinner foods since my husband does not like them much (except for in pea soup and in cassoulet). The lentil bread is a good idea since I could use for lunch. We both like Dave’s bread, which does have some protein. Hmm.. I guess I also have legumes with Beano dried edamame snacks.
I really like sardines. For lunch I’ll have sardines now and then on bread (sometimes Dave’s thin bread - trying to minimize carbs for A1C concerns) or just atop my salad. Good for calcium too.
Beano now makes snacks?
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My mistake. Tis “O - The Only Bean” snacks (available in big bag or individual 100 calorie serving bags) - Crunchy Roasted Edamame Bean Snack - Variety Pack | The Only Bean
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I recently started eating Black Bean (with green kernels).
Nutritional Profile (Per 100g Cooked/Boiled roughly)
- Calories: ~222–227 kcal
- Protein: 13–15 g (higher than regular common beans due to being a soybean variety)
- Total Fat: 1–2 g
- Carbohydrates: ~40–54 g
- Dietary Fiber: 8–15 g
Key Health Benefits
- High in Antioxidants: The dark black seed coat contains powerful anthocyanins, which help fight cell damage.
- Blood Sugar Control: They have a low glycemic index and high fiber content, preventing sharp blood sugar spikes.
- Heart Health: Packed with potassium, magnesium, and folate to help manage blood pressure and cholesterol.
- Firm Texture: Unlike regular black beans, green kernel varieties hold their shape well and offer an edamame-like bite when cooked.
I use these beans for the recipe below. I cook the beans in the instant pot so I can skip a couple of steps in the recipe. Once beans are done, I simmer the beans in the sauce for about 10 minutes. I don’t add the rice syrup because the brown sugar is enough to provide slight sweetness. This recipe last for a week or so, I make a decent size batch and microwave about a half cup of beans with rice or quinoa for a quick lunch or simple dinner. Add any veggie as a side and a fried egg with the beans and rice, and I think it’s filling and nutritious. Even my H likes it when we want meat free meals.
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A great way to up protein is to use bone broth for liquid in recipes.
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Bone broth is good suggestion. Do you make your own? (We’d not have enough bones from the two of us… but perhaps I could collect/freeze.)
No. I just buy it as we don’t have bones either. I usually have both the 32 oz boxes and the smaller 8 oz boxes on hand.
I’m about to whip up some protein pudding for another easy boost. I box of soft tofu, 1 package of sugar free jello pudding mix and 1 scoop of protein powder. Blend and chill. I usually just make it with the tofu and pudding but wanted to make this batch a little higher protein. I have a dairy allergy, but most of the instant puddings are dairy free
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I’m so old I remember when they (some kind of nutritional authorities) said Americans ate too much protein and we should be eating more complex carbs instead. I still have a cookbook from that period.
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Me too. But back then, many of the American protein sources were high fat. I feel like for dinner my mother served a whole lot of beef. And eggs were discouraged. Now there’s more focus on a variety of protein, including non-animal.
The discussion reminds me of the old Atkins diet days. Oh my, I read about people adding bacon bit to their meatloaf to avoid the carbs in a small amount of bread crumbs. Crazy.
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Protein fad - NY Times (gift article)
https://www.nytimes.com/interactive/2026/09/28/upshot/protein.html?unlocked_article_code=1.E1E.UFqk.6yX2x2SfgUiK&smid=url-share
It is a bit long, not as concise as the intro in daily subscriber email. Both included this simplistic protein calculator (age & weight; checkboxes for Pregnant and Breastfeeding)
https://www.nytimes.com/interactive/2025/04/25/well/eat/protein-meal-guide.html
EXAMPLE of calculator for me (120lb):
Protein Recommendation : At least 44 grams per day.
which I think is about same as WHO (World Health Organization) minimum
also says
There are no strict rules for how much protein people in these scenarios should eat, but most research suggests that consuming about 1.5 to two times the federal recommendation is plenty.
For you, that would translate to 66 to 88 grams per day.
As I sort through food choices, these days a big consideration is trying to get a healthy mix of protein sources.
I am a data geek, like to track food (these days more for nutrition than calories) but fully understand how most people can approach their eating just by having reasonable foods / portions.
For those who do like to track, adding reminder about being clear about whether you are logging uncooked or cooked portion of meat. (Sometimes in tracking apps it can be hard to discern the best entry)
screenshot
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