This recipe is perfect for a weeknight meal because it’s quick and easy. You only need a few basic ingredients to make a fantastic dinner that the whole family will enjoy. Spaghetti sauce comes in various varieties, but few people know that jarred spaghetti sauce can taste just as wonderful if you know how to prepare it. The spices and other ingredients you add hold the key! Try some of these suggestions if you want your jarred spaghetti sauce to taste better than before. It helps to have a few quick tips to make dinnertime less hectic. One of mine is this.
What is Spaghetti Sauce?
Spaghetti sauce is an ambiguous word that can refer to a wide range of sauces. Let’s dissect that for a minute. Spaghetti is a sort of pasta that is created using spaghetti noodles. We all are aware of that, right? So, whatever sauce you choose to serve with spaghetti noodles qualifies as spaghetti sauce.
You can use Alfredo sauce or, by adding that sauce, transform the pasta into bolognese. It still counts as spaghetti sauce if you serve it with spaghetti noodles. However, most people have a certain sauce type in mind when comparing it to marinara sauce.
When people think of spaghetti sauce, they frequently picture a flavorful sauce with a thicker texture produced with fresh tomatoes and tomato paste. Tomato serves as the foundational element in both marinara and regular spaghetti sauce.
Spaghetti sauce, on the other hand, is typically a meat sauce that incorporates ground beef, ground turkey, sausage, or some other meat product. It tends to be thicker in consistency. The main distinction between these sauces in America is the addition of meat to the sauce.
How to Make Jar Spaghetti Sauce?
I usually create spaghetti sauce all over the place, and sometimes I start with fresh tomatoes and prepare them entirely from scratch.
Other times, I use tomato sauce and canned tomatoes. To spice it up, I add spices, onions, peppers, olives, and whatever other ingredients I have in my cupboard.
I also chose the simple route and bought some expensive sauce brands in jars. Then, depending on how much time remains, I might or might not add other ingredients.
Start by giving the sauce a pinch of salt. The tastes will be enhanced, and the food will taste more homemade.
For additional taste, add some garlic powder or freshly minced garlic next. Add some red pepper flakes or cayenne pepper to your sauce if you want it slightly spicier.
More Aggressive Tips to Make Jar Spaghetti Sauce Taste Better
- Including additional ingredients can also improve the taste of jarred spaghetti sauce. While some people like to add mushrooms, onions, or peppers, others like to add ground meat or sausage.
- You can add a tiny touch of sugar or honey for a sweet and tangy flavor.
- Whatever components you decide to use, make sure to use them sparingly, so your jarred spaghetti sauce doesn’t get overwhelmed.
- You can change how food is prepared. For instance, you can cook pasta al dente if you wish to bake the pasta and sauce together (slightly undercooked). In that case, you should cook your sauce a little bit less. You’ll let some of the sauce seep into the pasta as you combine them.
- On the other hand, you can simmer the sauce a little longer if you prefer your pasta fully cooked.
- Additionally, you can experiment with various cooking techniques (such as oven vs. stovetop) to discover which one yields the greatest results.
- While it’s crucial to remember that store-bought spaghetti sauce can’t replace homemade, you can improve the flavor by using a few of these suggestions.
Ways to Use Spaghetti Sauce
You can prepare your spaghetti dish the old-fashioned way by topping the spaghetti with sauce. Alternately, you can combine all the ingredients in a Dutch oven or casserole dish, top it with cheese, and bake it until it melts. If you choose to do this, I strongly advise coating the pan’s bottom with nonstick cooking spray to facilitate cleanup.
- one jar of spaghetti sauce, 24 ounces.
- 1 pound of turkey meat
- One can of diced tomatoes, 14.5 ounces
- 1/2 cup of diced onions, cooked in oil
- a half-cup of bell pepper dice
- One teaspoon of jarred garlic mince
- a lone tiny can of mushrooms (more if you like)
- One teaspoon of seasoning mix
- a little cinnamon
- Red pepper flakes in a little pinch
- Over medium-high heat, brown the ground turkey in a large skillet. If there is too much fat in the meat, drain it.
- To the ground meat, add the diced onions, and cook until transparent. After draining the meat, you can add a little oil, such as a tablespoon of olive oil, if the skillet is still dry.
- Once all of the ingredients are added, whisk everything together thoroughly.
- Reduce the heat to low and simmer the sauce for a while to let the flavors meld.
What to Add to Spaghetti Sauce to Make it Better?
Just before serving, add roughly half a cup of cream or milk to make your sauce thick and creamy. Although cream cheese, mascarpone, or crème fraîche are other options, ricotta is my particular preference. It improves the texture and better coats the pasta.
You may up the sauce’s flavor by adding some oregano, thyme, or basil strips. Although dried herbs and spices can function just as well, fresh herbs may pop a little more. Your canned spaghetti sauce can be made more flavorful by adding some red pepper flakes, a touch of parsley, and a splash of salt and pepper.
Yes, that is accurate. Put a few tablespoons of butter in the sauce and let it melt. If you’ve never tried it, it may sound unusual, but adding a little butter to tomato sauce makes it smooth and creamy while balancing out the excessive acidity that is sometimes present in canned sauces.
One of the main distinctions is that pasta sauce has a richer flavor, a longer ingredient list, and is more substantial and complicated. While spaghetti sauce frequently contains meat, marinara typically does not, giving it a thinner texture. While pasta sauce is not typically used as a dipping sauce, marinara is
Why is Sugar Added to Spaghetti Sauce?
Simple: sugar balances the sauce by reducing the acidity of the tomatoes, which is the main benefit of adding a pinch to a simmering pan of tomatoes. Depending on the tomato species, season, and whether they are fresh or canned, the precise acid levels in tomatoes can vary considerably. One of the last things I do before letting the sauce boil on the stovetop thicken up is add that secret pinch of sugar. You may choose to use brown sugar or white sugar.
I like packed brown sugar best, but you can experiment to discover which works best for you. In addition, I always make sure to include some butter in my pasta sauce. Due to its high-fat content, butter, like sugar, softens some astringent acidity and gives the sauce a slightly fuller texture. What quantity of sugar do you need to add to your spaghetti sauce? James Schend, the deputy editor of Taste of Home, says, “You may add a pinch of sugar and keep tasting and increasing until the flavor starts to brighten and become more well-rounded.”
What is the Difference Between Marinara Sauce and Spaghetti Sauce?
Tomatoes, onions, garlic, and seasonings are the only ingredients in the straightforward tomato-based marinara sauce. It can be prepared on the stovetop in under 30 minutes and does not require a long-simmering period. No tomato can be used to make it, although San Marzano or plum tomatoes work best.
Spaghetti sauce, which frequently includes meat, vegetables, spices, and seasonings, is typically eaten with any cooked pasta, such as lasagna, spaghetti noodles, or manicotti. Both dishes have the same fundamental components because tomatoes serve as their basic element. The only item that is needed is tomatoes!
They are both crimson because of the tomatoes. The consistency and feel are comparable, interchangeable, and typically serve the same purpose. Between the two, marinara is far easier to make and requires fewer ingredients and less time in the oven.
One of the main distinctions is that pasta sauce has a richer flavor, a longer ingredient list, and is more substantial and complicated. While spaghetti sauce frequently contains meat, marinara typically does not, giving it a thinner texture. While pasta sauce is not typically used as a dipping sauce, marinara is.
Do you Cover Spaghetti Sauce While Cooking?
If you want to maintain the heat within your pot, you should always cover it. To conserve time and energy, put the lid on while bringing something to a simmer or a boil, such as a pot of water for cooking pasta or blanching vegetables, a batch of soup, or a sauce.
Spaghetti sauce may get a lot of flavor by simmering it for an extended period, and this dish calls for simmering for 1 to 4 hours. Put everything in a slow cooker and let it simmer if you don’t feel comfortable leaving it on the stove.
Since simmering requires some watching, leaving the pot’s lid off is better until you’re certain the heat is constant. The heat can be increased by adding a lid, and before you know it, you’re boiling again! Don’t overcook the food.
Always reheat to hot, but be careful not to keep heating the sauce since some tomato sauce can spoil by overcooking. Taste before purchasing fresh tomatoes if you plan to use them in a dish. Vine-ripened is not a guarantee of superior flavor.
Spaghetti sauce is incredibly flavorful and simple to create in bulk for freezing or canning for quick homemade meals that are planned ahead of time. Spaghetti gravy Every time we make it, we make a massive double or triple batch so that the leftovers can be quickly frozen. We always keep frozen spaghetti sauce and meatballs in the freezer because spaghetti and meatballs are a family favorite. It’s quite wonderful and makes a quick, simple weeknight meal. This sauce’s leftovers can be frozen for later use with ease.
Spoon the sauce into gallon-sized Ziploc bags after allowing it to cool. We only spoon four scoops into each bag since our household of four needs that many. You can fairly accurately predict how much you’ll need if you track how much your family consumes.
Afterward, place a baking sheet with all the bags in the freezer. You can reorganize them in my freezer wherever they fit best once they are completely frozen. Thaw and reheat on the stove or in the microwave when you’re ready to eat.