Quote:
Originally Posted by Patrick™
Today I was thawing out some spaghetti sauce and come to find out, it was just some reduced tomato sauce! I knew I should have labeled them better, anyhow, I needed to make it into a spaghetti sauce.
I have a container of "Spice Classics" Italian seasoning. The label says it included thyme oregano and other spices. I put about 2 tablespoons of this dried stuff in there with about 1/8 to 1/4 cup of sugar and WHOA! Pretty good sauce after I cooked it down some more! Not great as home made cooking down all day, but a good reasonable facsimile!
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I made spaghetti last night. I make a couple of versions but my standard meat sauce is almost identical to what you just did.
1 - 1.25 lbs of ground beef.
Cook that up with a med chopped onion and 3-4 minced garlic cloves.
Add a 28 oz can of tomato puree and one 28 oz can of whole tomatoes (cut in half).
I don't add sugar. I suppose it's already in the canned stuff.
I don't measure but then I add Italian Seasoning because it has everything in it. I use at least 2 Tbs.
I do add extra Rosemary. Maybe 3/4 - 1 tsp. Crush it in your fingers to break up the little sticks even further and to release some oils.
I also add some powdered garlic powder as well. Probably another tsp.
Variations: Add a can of mushroom pieces or some fresh shrooms (not from your reef tank).
Add some fresh grated Parmesan cheese once the sauce is done.
Quick meatless sauce. Tomato puree, fresh basil and fresh garlic.
Lots of basil and garlic. Dash of salt and a pinch of sugar.
Fresh grated Parmesan cheese right at the end.