How would you jazz up a jar of spaghetti sauce?

Question

It's ricotta parmesan.

Answer 1

Here's my family secret to "doctor" jarred spaghetti sauce...

A pinch of basil.
A splash of capper juice or green olive brine
A couple good splashes of a good red wine.
Some amazing Italian Sausage, maybe your favorite veggies...
and enjoy!!!

Answer 2

By "jazz" up do u mean the outside of the jar to give for a gift or something? or do you mean how to Jazz up the sauce inside to make it taste better? well if you mean number 1 all you would have to do is soak the jar in warm water, get the label off. take a brown paper bag that's not scrunched up and write your name on it ex: Gina's spectacular spaghetti sauce. cut the paper about the same size as the original label on jar. if your question is #2 well just add some onions, garlic, mushrooms and store bought Italian herbs crushed and that will taste like your own invention. oh... just a wee bit of sugar will make it good to go.

Answer 3

Sautee some fresh garlic with onions, bell peppers and mushrooms. (Adding ground beef would really be good too).

If you have any cheese in the fridge, throw a little cheese into the sauce too. Gives it a nice cheesy flavor with the ricotta parmesan.

Answer 4

NICK'S SPAGHETTI SAUCE

olive oil
1/2 pkg jimmy dean spicy hot sausage
1/2 pound ground beef
1/2 chopped yellow onion
1 small can mushroom stems and pieces, diced
1 large can hunts brand spaghetti sauce with mushrooms
1 large can hunts brand spaghetti sauce with meat
2 cloves garlic, peeled and cut on ends
Italian seasoning
2 bay leaves
1 dash salt (to taste)
1 dash sugar (to taste)

Heat some olive oil in bottom of a large kettle then, add sausage and beef together and brown meat.

Then add the chopped onions and the mushrooms and saute to cook down and remove excess moisture.

When the onions get transparent and have cooked down add cans of sauce and seasonings. Then reduce heat to a low simmer and cook till small boil point. Careful to stir continually so as not to burn the sauce on the bottom of pan.

Serve over your favorite pasta or use for manicotti or lasagna.

Answer 5

while i take advantage of jarred sauce I chop up some onions and garlic and saute them in butter. Soemtiems I upload sliced mushrooms if I even have them. Then I upload the sauce, some parsley, and a good handful of canned parmesan cheese. It provides flavor and does not get so gooey. some cases I even upload merely slightly italian seasoning. No cayanne pepper and tat type of stuff, i don't understand why all and sundry has to have warmth in each little thing they consume. that would desire to get merely as old as having everyhting bland tasting. I often cook dinner up some burger as properly, and a few cases throw in merely slightly sausage with it. Then simmer that with the sauce, very yummy.

Answer 6

Fresh onions, meat (sausage or beef), peppers, GARLIC, red wine, and freshly cracked pepper. I actually buy the cheapest canned spaghetti sauce in the store, and jazz it up myself. An 89-cent can of spaghetti sauce making better sauce than a $4 jar? You betcha!

p.s. don't take the earlier advice about using salsa. What the hell is THAT??

Answer 7

I usually add things like a can of peeled, whole tomatoes, fresh mushrooms, bellpeppers, ground beef & ground turkey(this gives your sauce a very unique taste) add worchestershire, onions, garlic pods (minced) and let simmer for 25-30 minutes on low heat....it's best if you prepare the sauce the day BEFORE you plan on serving it....it gives all the spices and the new ingredients time to blend together and gives your sauce a more intense and robust flavor.....also about 4 ounces of a good cabernet(red wine) added to the pot certainly doesn't hurt ....

Answer 8

Hello fellow brainiac! I make the WORLD'S BEST marinara sauce. I would start with 2 splashes of wine, chopped onions, tomato paste, fresh tomatos squashed by hand (lots of those floating around with the season and all), basil, oregano, italian seasoning, fresh chopped garlic, garlic powder, garlic salt, parmesan cheese (put this in near the end of your sauce making so it doesn't stick to your spoon), chopped green peppers (to taste), and a little bit of olive oil to "set" it. Garnish with some sprigs of parsley and you're set! Let me know how it turns out.

Answer 9

Add a tablespoon of sugar..it really brings out the tomato and makes the jarred sauce less bitter. Also, you could saute some onions, mushrooms and/or even bacon!

Answer 10

Mushrooms, (if you like them), Onions, Garlic, Italian Seasonings, Cilantro, Fresh Parsely, some cooked Italian Sausage (just ground up, not in the casing), or some 95% ground beef, a little cooking sherry.......