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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!

    -=-Tim

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:

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    Lynnette (Debbie)   |   Unicorn Fiber Arts   |   Timotheus (Tim)

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