Doctored Spaghetti Sauce Recipes

DOCTORED UP SPAGHETTI SAUCE (FROM A JAR)

Steps:

• Prepare the veggies by dicing the onion and pepper and mincing the garlic cloves.
• Heat a skillet over medium heat and add the olive oil, ground beef, and veggies, and 1 teaspoon of salt.
• Sauté until the meat is fully browned and the veggies are soft. (about 7-10 min)
• Drain the grease from the meat/veggie mixture and return everything to the pan.
• Add in the spaghetti sauce, drained diced tomatoes, tomato paste, and another 1/2 teaspoon of salt, garlic powder, and Italian seasoning.
• Stir everything together, cover, and simmer for 20 minutes.
• After the 20 minutes add in the parmesan cheese. Stir until melted.
• Serve over pasta or let cool and refrigerate until ready to use.

MY FAVORITE 'DOCTORED' JAR SPAGHETTI SAUCE

Steps:

• Saute the garlic in 1 tablespoon of olive oil until aromatic but not browned. Add the butter to melt, then the sauce, basil and spices. Heat thoroughly for about 10 minutes. At this point you can add frozen store bought meatballs and heat till warmed throughtout. Serve over your favorite pasta.
• I prefer Trader Joe's Turkey Meatballs but any brand will do.

SPAGHETTI SAUCE

Steps:

• In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
• Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
• Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
• After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
• Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
• Amen.

DIVINE SPAGHETTI SAUCE

Steps:

• In a large skillet, brown beef over medium heat until no longer pink; cut up any remaining chunks of beef and reserve.
• In a large saucepan, combine whole tomatoes and paste; mash until smooth. Cover and heat on low.
• In a large skillet over medium heat, quickly sear onion and celery until transparent; add to tomato sauce in saucepan. In same skillet, saute bell peppers and mushrooms for a few minutes, but do not allow them to become soft; add to tomato sauce.
• Add Italian seasoning, dried red pepper flakes, bay leaves, basil and garlic to tomato sauce; add beef and mix. Remove cover, simmer over low heat and continue to simmer all day, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Add sauce to pasta; serve.

KICK BUTT SPAGHETTI SAUCE (OUT OF A JAR!)

Steps:

• In a large skillet or saucepan, melt butter with olive oil over medium-low heat.
• Add chopped onion, mushrooms and garlic; saute until soft.
• Add spaghetti sauce and seasonings, stir well.
• Simmer over low heat for at least 10 minutes, but the longer the better. Remember to stir occasionally to make sure it doesn't scorch.
• Serve over cooked spaghetti.

ENHANCE THAT JAR OF SPAGHETTI SAUCE

Steps:

• Melt butter with olive oil in a small skillet over medium-high heat. Cook and stir mushrooms in butter mixture until softened, 2 to 3 minutes. Add 1/4 cup red wine; bring to a simmer, reduce heat to medium-low, and cook until the mushrooms are very dark and shrunken in size, about 20 minutes.
• Heat a large pot over medium heat. Cook and stir ground beef, yellow onion, diced tomatoes, red bell pepper, green bell pepper, and garlic together until the beef is completely browned, about 10 minutes; season with oregano, basil, and rosemary. Stir 3/4 cup red wine and tomato paste into the beef mixture. Pour spaghetti sauce into the pot; stir. Return mixture to a simmer and continue cooking until the flavors blend, 10 to 30 minutes.