Spaghetti Sauce…

January 2, 2010 at 11:33 pm (cooking) ()

Yanno, I’ve never been one, really, for canned or jarred pre-made sauces. They’re never quite…quite. Something seems to be missing, almost as if those months of shelf life turns individual ingredients into homogeneous mush.

How to fix this? How, indeed.

First off – tomato paste. It’ll turn that gloopy watery mess into something more substantial.

Second – meat. And while you cook the meat, season it but avoid salt. (that pre-made sauce is usually sodium-happy.)

Third – onions and/or mushrooms with the meat. Fresh, minced garlic if you have it, too. Cook them with olive oil.

Fourth – spices. I like oregano, crumbled between your fingers. Pepper, garlic powder, and Mrs. Dash Garlic & Herb. Add these close to the end, though, since they ARE dried.

And taste. Alot.



  1. pooftacular said,

    Someday when we have extra cash we should swap care packages. Mostly containing food, so it’d need to be overnight and refrigerated. i.e. somewhat pricey. Hence…someday.


    • dragoon811 said,

      Well if ya wanted to that’d be kinda fun.. or we could send dry/shelf-stable ingredients with a list of “fresh/frozen” to be gotten.

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