This is my go to spaghetti sauce recipe in case we run out of the brand I like. I admit that I’m not a sauce snob by any means, but I do love a great convenience recipe that’s ready in a flash. This fits the bill!
If you have visions of seeding fresh, plump sun-ripened tomatoes and slow simmering them with fresh herbs all day, then this is really not the recipe you’re looking for. This is three things, tossed in a jar and shaken up in less than thirty seconds, because that’s how I roll some days. Like today.
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Let’s make this!
The first ingredient you want isa good quality tomato sauce, like this organic Kirkland’s Tomato Saucefrom Costco (affiliate link). According to this blogger, she contacted Costco, and states that the Kirkland brand is in BPA free cans,and Costco says so here for their diced tomatoes. So it’s a really greatpick at a great price. I keep a box of these beauties on hand for making tomato soup and sauces. (See notes on added sugar on printable recipe)
The second ingredient I use is a good Italian spice blend. I use my Greek spice blend that I keep mixed up at all times…it’s close enough to Italian flavors. 🙂
The third ingredient is garlic powder.
Toss all 3 of these together in a jar and shake! Taste and adjust seasonings, adding salt and pepper if you like. You can also toss in other add ins as well if you want to get fancy. My son likes to add parmesan cheese to create a cheesy pasta sauce.[bctt tweet=”Toss all 3 of these together in a jar and shake! #spaghettisauce #recipe #gwensnest”]
We have used this to make a basic spaghetti, or for putting together dishes that call for marinara sauce. We’ve also used it for pizza sauce and meatball sub type creations. I get no complaints! If you want a full jar, the equivalent of a normal jar of marinara sauce, I’d double this recipe and use 2 cans of tomato sauce.
Three ingredients, one jar, and a few shakes makes a very yummy spaghetti sauce! The recipe is made with one 15 ounce can of tomato sauce. If you want the equivalent of a full jar of pasta sauce, then double the recipe.
Author: Gwen
Serves: 1½ cups
Ingredients
1 15 oz. can of good quality tomato sauce
½ to 1 teaspoon of Italian or Greek seasoning blend (I love & use the recipe on my blog)
½ teaspoon garlic powder
2 Tablespoons powdered or finely chopped parmesan cheese, optional
salt & pepper to taste, optional
Instructions
Add all ingredients to a glass jar or bowl.
Add lid and shake to blend, or stir until well blended.
Taste and adjust seasonings.
Cheese, hot pepper flakes, mushroom cubes, browned meat, etc. can be added to create any flavors you prefer.
Notes
THM type: FP If you're watching sugar/carb intake: The Kirkland's Organic brand I use has 35 total carbs for the can with 7 fibers, so 28 net carbs for the entire can. Or 4 net carbs per ¼ cup serving.
No sugar added tomato sauce on the other hand contain around 30 carbs and 15 fibers, which is 15 carbs for the whole can, and around 2 carbs per serving.
For the total can, no-sugar is 165 vs 175 calories. All things being equal, that means there's a little over ½ of a teaspoon of sugar added to the Kirkland's brand that I use. That's around 2.3 grams of carbs, or 10 calories worth in the *whole can*. This adds zero carbs per serving and about 1.4 calories per serving. The rest are the naturally occurring sugars in the tomatoes. I can live with that. But if you're super careful with sugar then look for a sauce that doesn't have sugar added.
Nutrition Information
Serving size:¼ c. Calories:25 Fat:0 Carbohydrates:5 Sugar:3* Fiber:1 Protein:1
Nutmeg. Nutmeg is the key to boosting earthiness and adding a touch of nuttiness to your spaghetti sauce. Nutmeg also has a slightly sweet flavor, which we know goes great with acidic canned tomatoes. Overall, it accentuates the other ingredients in the sauce and adds complexity.
IF YOU COOK spaghetti in a big pot of water, drain it, then toss it with sauce, you are pouring a lot of flavor down the drain, says Vendemmia chef Brian Clevenger. “The trick to good pasta is cooking it in the sauce,” he says. It was while working at Delfina in San Francisco that he really started to understand why.
Red wine gives the sauce added richness and robustness, while white wine imparts a fruity flavor. Incorporate the wine early in the cooking process, just after the vegetables have softened. Then, let the wine cook down and reduce almost all the way.
Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.
Starting with good quality tomatoes and crushing them by hand offers great flavor and texture later on. The combination of butter and oil releases fat-soluble aromatics and gives the sauce a creamy texture. Slowly cooking the sauce in the oven creates rich caramelization without burning.
Once the pasta is in the sauce, add pasta water. This is the most vital step in the process. Starchy pasta water doesn't just help thin the sauce to the right consistency; it also helps it cling to the pasta better and emulsify with the fat and cheese you're going to be adding.
If you do not have crushed or diced tomatoes, you can use tomato sauce and tomato paste instead. If using tomato paste, you will need to add 1 cup of water and allow the sauce to simmer. Worcestershire sauce – (Optional) Deepens the flavor of the sauce.
Red pepper flakes, dehydrated or fresh garlic, dried oregano, parsley, or basil, or an Italian seasoning blend are all good options. Dried herbs and spices should be added at the beginning of the cook time so that they have time to bloom.
Milk is a magical ingredient when it comes to bolognese. First, the lactic acid and calcium in milk help to tenderize the meat. More than that, though, milk balances the wine and tomato, creates a creamier texture and adds richness (similar to how butter or yogurt add more richness and flavor to dishes).
Del Conte explains that "to make a good tomato sauce, you can either cook the tomatoes for a very short time or let them bubble for at least 40 minutes", because they only begin to release their acid juices after about 10 minutes, and these take at least half an hour's simmering to evaporate.
If the sauce tastes a little flat or uninspiring, play around with spices to give it more depth. Add more salt, a few grinds of cracked black pepper, or dried herbs like rosemary, oregano, or thyme. (Fresh herbs, too – a handful of basil will give the sauce a bright, fresh flavor.)
But you should consider simmering for three or more hours, letting it lazily cook away, no more than a few straggling bubbles surfacing at a time. Time plus low heat and fresh ingredients make for a great sauce.
Flat or bland sauce likely needs a hit of something acidic to lift and enhance its flavors, such as a small splash of high-quality, flavorful vinegar, a squeeze of fresh lemon juice, or a few drops of not-too-fiery hot sauce.
What is in your spaghetti sauce that makes it taste so deliciously authentic? - Quora. Tomatoes (canned or fresh), garlic, onions, olive oil, herbs (such as basil and oregano), and sometimes red wine.
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This is my go to spaghetti sauce recipe in case we run out of the brand I like. I admit that I’m not a sauce snob by any means, but I do love a great convenience recipe that’s ready in a flash. This fits the bill!
