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Anybody have a good spaghetti sauce recipe?

B

BaDaBooM

Golden Member
I suck at cooking but I'm sick of the straight out of the jar stuff. I'm looking for a simple recipe as I don't like sauce with chunks of onion, tomato, and other stuff. The kind of sauce I like is smooth (no chunks) and thick but with oregano and other spices so it doesn't just taste like only tomato sauce. There aren't very many out of the jar that don't have the chunks and the few that don't are too thin and runny. I heard you can take some Ragu and add some tomato paste to make it thicker, but I have no idea how much add to how much or what else to add to get that "spaghetti sauce taste". Anybody have a good recipe for this?
 
Get two different flavors of Barilla spaghetti sauce or marinara. Brown some hamburger, drain the grease, add the two different flavors, add extra garlic or oregano to taste. Add some parmesan cheese to the sauce to make it really good.

Bachelor chef 101. 😀

And people tell me I am a good cook. 😉
 
Originally posted by: Eli
Heh.. No meat?
Click to expand...

Well, meat is ok. I would like to have a recipe without meat just cuz sometimes I'm not in the mood for meat (or I don't want to go to the store when I don't have it 😉 ). You can always add meat to any recipe. 🙂
 
I think you're just looking for a smooth marinara sauce~

Look closer in stores, some of the higher priced brands are very thin.

I myself prefer Prego, but I like thick sauce (too much Italian eating at my old restaurant)
 
Originally posted by: NewSc2
I think you're just looking for a smooth marinara sauce~

Look closer in stores, some of the higher priced brands are very thin.

I myself prefer Prego, but I like thick sauce (too much Italian eating at my old restaurant)
Click to expand...

Hmm, either I made a confusing post or you mis-read it. Actually I am looking for a thick sauce; don't like the thin and runny.
 
Originally posted by: BaDaBooM
Originally posted by: NewSc2
I think you're just looking for a smooth marinara sauce~

Look closer in stores, some of the higher priced brands are very thin.

I myself prefer Prego, but I like thick sauce (too much Italian eating at my old restaurant)
Click to expand...

Hmm, either I made a confusing post or you mis-read it. Actually I am looking for a thick sauce; don't like the thin and runny.
Click to expand...

Hm, i guess "not chunky" and "smooth" threw me off.

I personally like Prego a lot. I don't like any of the other brands. I used to be a prep chef in a restaurant, and got some tips from the chefs, but personally never liked making spaghetti/marinara sauce.

First, I mince about a quarter of an onion and caramelize it (cook it in oil until it starts browning) then I throw in half a clove of garlic to roast. Next comes in the ground pork (marinated a bit with spices), and after that's done, I pour on the Prego. Salt to taste, throw on a dash of sugar, and I usually pile on the garlic (i love garlic) at this point. At least a few teaspoons. Along with this I pour on the herbs, freshly grated pepper, some tabasco sauce. MmMMM... i think i'm going to make some right now.
 
Oh yeah, to make it thicker, just simmer it a bit longer than usual. Prego is a lot thicker than Ragu too btw.
 
Have you considered thickening your sauce with some breadcrumbs? I use 3C seasoned breadcrumbs to do that. Thicken it up to your preference and it adds a hint of flavor.
 
Uh, no, never thought of that. I'm not much of a cook though. That's interesting though. I assume the crumbs must be very small.
 
Prego is a bit too sweet for my taste. Barilla is some really good stuff. Adding the parmesan cheese thickens the sauce too.

I give away no more bachelor chef secrets today!
 
If the chunks are just the tomato chunks, can't you just take a hand blender to it to smooth it out?
 
I make a decent sauce.

Cook ground beef with garlic shredded with a cheese grater. I would put a whole head of garlic if it was just me (I love garlic), but if I cook for others only 4-5 cloves.

After meat is browned, dump cans of tomato sauce in (2-3 cans). Start putting in spices: oragano, chili pepper, ground black pepper, thyme, parsly, etc.

You can add a bit of cooking wine or balsamic viniger (only a little bit! This stuff spreads through the sauce fast).

I don't ever measure anything... just keep adding untill it tastes good. Generally comes out tasting pretty decent 🙂
 
Fools all. There isn't too much on the horizin that could be called better than mine. Any sauce in a jar, and I mean any, is simply overclocked ketchup.
Mine is the real deal, made every Sunday for years and years. Start to finish, about four hours, but worth every minute.
 
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