Tips for good spaghetti sauce?

Question

Does anyone have any tips on making the perfect spaghetti sauce? Mine is pretty good but not perfect yet!
Also... do you think that the style of the pot has an effect on the flavor (for example.. if I use a non-stick teflon type is that okay?).

Answer 1

If it a really cheap, thin pan, then the sauce is not heated evenly, but beyond that, I don't believe it matters.

Try using San Marzano tomatoes instead of regular canned tomatoes. They are imported from San Marzano, Italy and have an amazing flavor to them. Much deeper, richer, sweeter flavor. They can really make the difference in a sauce. They are readily available at most grocery stores. Some stores have them on the international isle, and some just have them on the isle with the regular canned tomatoes.

Answer 2

Looks like everyone has provided some great tips. My two comments are:

-Try adding in some roasted garlic. (To make: Take 1 whole head of garlic, slice off the top, drizzle with olive oil, season with a little sea salt & fresh cracked pepper, wrap in foil, bake for about 20-30 min. at 350-400 degrees. Let cool and press out the cloves from the shell). Use as much or as litte as you desire.

-I sometimes like to add in a little shredded cheese into the sauce about 5 minutes before serving. I use Pecorino Romano or Reggiano Parmesano.

Answer 3

I think a 50/50 mixture of ground beef and sausage makes a great sauce. I’ll use Italian sausage sometimes and sometimes just a pound of the regular sausage (hot version). I always brown onions with the beef (sometimes bell peppers too). Then add chopped garlic and let brown for 2 minutes before adding liquids. If I have time, I’ll add chopped carrots for sweetness. Always add a half tablespoon of cocoa powder and sugar. Make sure your bottled herbs (if using) are pretty fresh. Those herbs do lose their intensity in about a year’s time. I only cook with Teflon- no way I’d clean without it! Then, I think you make your sauce better by tossing on good parmesan cheese and crushed red pepper right before serving!

Answer 4

I use alot of red wine in my sauce. I start of with my stainless pan then I cover the bottom with olive oil then alot of garlic. Then I turn on the burner to medium low. This way the garlic doesn't burn. Just as the garlic is about to change color I add at least a cup of red wine if not more. I let it reduce then I go onto the tomatoes and herbs. One other thing I do just before I am ready to serve, I turn off the heat and add a tablespoon of butter. it just gives a creamier texture and a little shine.

Answer 5

I always add about 8 to 12 ounces of really good red wine. I start it about 6 in the morning and slow cook the sauce all day long. I also use a non-stick pan.

Answer 6

1) Cook it for a long time
2) Don't add too much tomato paste - it actually makes the sauce bitter if you do
3) Don't add herbs! in italy there is no herbs in bolognese
4) Good Quality Red Wine
5) Brown the onions well before doing anything else
6) Add enough salt
7) Add a pinch of sugar at the end
8) Add crushed garlic clove 5 minutes before you finish cooking.
9) Use mince meat that is not too lean
10) Most importantly..... make it with lots of LOVE!

Answer 7

Put the herbs in right near the end or you cook the flavor right out of them. Also try and make it the day before you will be using it. Spag. sauce is always better the next day when the flavors have a chance to do their thing.

Answer 8

Use fresh ingredients (tomatoes, green peppers, italian sausage, olive oil, then use tom sauce, paste for some tanginess, etc). The american style is to cook it all day and destroy the nutritional content, but the italians just simmer everything until it's just cooked enough.
Anyone can pour cr** out of a jar, but if you do at least pick one that is chunkier and less pureed - and check ingredients - avoid vegetable oil, corn syrup and sugar (prego, ragu).

Answer 9

If your tastes fine, try increasing your cooking time to allow all flavors to come together properly. After making it, let it cook on a low simmer for at least a hour.

Not knowing your recipe it is hard for anyone to 'know' how to improve the flavor. It could be a number of things. If you want you can post your recipe for everyone to see and be able to offer suggestions based on that, or you can email me and I'll be glad to look over it and make suggestions. Hope you have success in finding what ingredient you seem to be missing.

Answer 10

INGREDIENTS
• 1 pound lean ground beef
• 1/4 cup chopped onion
• 2 (14.5 ounce) cans stewed tomatoes
• 1 (6 ounce) can tomato paste
• 1 tablespoon dried basil
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 (4.5 ounce) can mushrooms, drained
DIRECTIONS
1. In a large saucepan over medium heat, cook ground beef with onion until brown; drain. Stir tomatoes, tomato paste, basil, garlic powder, oregano and mushrooms into beef mixture. Bring to a boil, then reduce heat to low and simmer one hour. Serve over hot pasta.