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Easy “homemade” Spaghetti Sauce
Here's an easy way to make spaghetti sauce that tastes homemade without all the work.
It starts with commercially made, bottled sauce; by the time you're done with it, you'll be surprised at the taste improvement, and folks will rave about your homemade sauce!
Cook the sauce:
Use your favorite bottled spaghetti sauce (Ragu™, Prego™, etc.) but instead of heating it up
a few minutes before serving it ... simmer it for 4 or more hours before serving.
Stir occasionally to make sure it’s not burning, and adjust the heat level if necessary. You want it to simmer, not boil.
Note: The bottled sauce IS ready to serve, but it hasn’t had the hours of cooking that marries the
ingredient tastes -- and that’s what makes homemade sauce taste so good.
Additionally the slight “crust” the sauces gets at the bottom of the pot
(where it’s almost burning, but not quite) adds depth to the flavor.
We like Prego Fresh Mushroom™, but it works with every bottled sauce we’re tried.
Further Taste Improvements:
At the same time you put the sauce on to simmer, add one or both of the following:
- Hamburger and/or Sausage
- Break up the meat into bite sized chunks or smaller, and fry just enough to brown it, and then mix it into the sauce.
- We like 1 pound of meat per 2 pounds of sauce (yes, the sauce bottles usually list pounds and ounces instead of quarts).
- Note: We haven’t tried meatballs or sausage chunks, but the same procedure should work for them as well.
- Parmesan or other Italian Cheese
- Use fresh grated, pre-grated, or even the stuff in the green canister. Just mix it into the sauce.
- Add to taste, we use about a half of a cup per pound of sauce, but you’ll probably want to add more.
- Note: The cheese you add at the beginning of the cooking time will meld with the overall sauce taste and add a background taste.
Cheese added later in the cooking process will meld less, and add more of a cheese flavor to the sauce.
Lynnette (Debbie) |
Unicorn Fiber Arts |
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Copyright by Debbie & Tim Coyle