What is your "secret" to great spaghetti sauce?

Answer 1

its all in the wrist action...
.as you open the jar of ready made sauce !!!!

PHIL M

Answer 2

I have a few not so secret secrets

Use fresh tomatoes whenever possible
Slow cooking is the best imo. Great sauce should cook all day to bring the flavors out

Just a pinch of sugar to combat the acidity of the tomatoes

Fresh crushed garlic, a drop of red wine, fresh oregano, basil, garlic powder and bay leaf.

Answer 3

Mines no secret it's soooo simple and so tasty- I'm kinda picky so I don't eat jarred sauce so I make my own. I sautee chopped garlic, onions, red pepper flakes, and italian seasoning in olive oil and add tomato paste and double that amount with tomato sauce and let it simmer for several hours (the simmering takes out the acidic taste of the tomato sauce and lets the flavors infuse) and that's it. If I'm feelin fancy I add olives or meat or sundried tomatoes or jarred roasted red peppers. I also sometimes just sautee some sundried tomatoes and roasted red peppers with garlic and olive oil add some broccoli or spinach delglase with white wine reduce and top with feta cheese- kinda meditteranean. Yes I know I spelled that wrong

Answer 4

Try this awesome meat sauce. I just found it a few weeks ago and absolutely love it...you can use it for anything and it is better than my grandma's homemade that I love and have been making for years.

INGREDIENTS
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley

DIRECTIONS
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Answer 5

It's not just one secret, it's a few:

1) Simmer it long and low.
2) Use a combination of tomato sauce, chopped/stewed tomatoes AND tomato paste.
4) Spice wisely (don't overdo the oregano, go heavy on the basil, be kind with the garlic, throw in a couple of fennel seeds, etc.)
5) Wine - white or red, add 1/2 cup or more.
6) Don't add sugar, it's not necessary!!! If you really want a little bit of sweet, just add a couple drops of honey.
7) Finally: for a really nice kick, add chopped sun dried tomatoes.

Enjoy!

Answer 6

truly truly good. the perfect SAPGHETTI SAUCE EVER!!! commence with about a million/4 cup good olive oil (you could bypass more advantageous or a lot less in this) and a bulb of garlic--little cloves left intact, vast cloves chopped into about 3 products. Saute the garlic interior the olive oil in a thick-bottomed pan. do not enable the garlic brown, yet enable it get tender. upload a can of Muir Glen tomatoes. upload dried basil, and don't be petrified of setting up too a lot; commence with 2 tablespoons and then save moving into case you opt for. upload a blend of any of right here herbs: Thyme, marjoram, rosemary, actually each and each and every of the elements from a Simon and Garfunkel music. (except parsley. And sage.) upload a minimum of a teaspoon of overwhelmed pink pepper and slightly more advantageous or lower than a million/4 cup of the coolest pink wine you'll drink with dinner. you could grate slightly Parmesan or Romano into the sauce, or not. you could simmer it for 1/2 an hour, or for 3. style it, then upload a pinch of salt or sugar... or not. =] try it its truly good. wish this enables =]

Answer 7

Myself? I prefer contadina tomato paste and tomato sauce (1 6 oz can of paste,1 6 oz can of water and 2 12 oz cans of tomato sauce) blended.

However,I've found a lot of people like it when I add a bit of cinnamon to the beef. It's not directly in the sauce,but it helps to cut the 'acid' taste so many people complain about. It's not straight sweet like sugar,it's more of a subtle,gentler flavor.

Not a lot,mind you. Just a small sprinkle. And always drain any meat/noodles/etc thoroughly. Extremely thoroughly!

Answer 8

you need to cook sauce in STAGES .. that will give you the best results
EX.=
saute 2 chopped garlic in some Extra Virgin Olive Oli (EVOO)
Then add the juice from a can of crushed tomatoes and simmer a few minutes
Then add the the drained crushed tomatoes and simmer for 5 min.
Then add a tied bunch of fresh basil and simmer for 15 minutes, remove tied basil and enjoy.

Answer 9

I am a product loyal shopper when it comes to my canned tomatoes... I always and only use Cento brand. It's so sweet and thick you never need to add paste. And they add no salt, which allows me to add my own to my tasting. I only use fresh garlic, some chopped onion, and fresh herbs, such as rosemary. Basil should be added at the very end, because the longer it cooks, the more flavor it loses.

Answer 10

The best/freshest tomatoes vine-ripened, heirloom or San Marzano's. Squeeze the tomatoes by hand to remove the seeds, as they cause bitterness. Remove the skins - a foodmill will help. Use fresh herbs rather than dried.

Answer 11

Hand-canned tomatoes, extra virgin olive olive, fresh herbs instead of jarred ones, and, most importantly- Freshly minced garlic! A tablespoon of sugar also helps to cut the acidity, and the chance of heartburn. Voila!