Making jarred spaghetti sauce better

[Liz K]

I know it's a shocker, but sometimes, I use jarred spaghetti sauce. :eek: What are some ways/things you add to the sauce to give it some zip. I'm planning on making it tomorrow for dinner and could use some tips.

What I have is a jar of Classico portobello mushroom sauce. I also have a pound of lean ground beef, a small jar of roasted red peppers, a fresh green pepper and a bulb of garlic. Should I add all these things or just some? What about other spices I can add?

How creative can you get with a jar of sauce?

[Jewel]

I always spice up jarred sauce! :) There's absolutely nothing wrong with it! I nearly always add roasted red peppers, so I'm glad to see you have some there. I would roast that bulb of garlic and stir that in to give the sauce a mellow sweetness that will compliment the peppers. Also, I always kick in about 1/4 tsp of cayenne or red pepper flakes that I've ground a bit finer in my coffee/spice grinder. If you've got the green pepper I'd add that too, depending on how loaded you all want your sauce and what it's going on! ;) Have fun!

[Liz K]

Thanks for responding Jewel. I love your posts.

I just remember that I also have some frozen chopped onion. Do you think that would be good to cook in with the meat. I would like to make a fairly thick sauce, so that I can eat it for several meals.

[vbak]

The Classico Portobello is just great. I use that when I make chicken cacciatore. Dunno about the onions. Vicky

[memartha]

I sometimes add a splash of red wine, if any's available (usually is... ), and meatballs or turkey meatballs if we are in a "meaty" mood. Martha

[Elisabeth]

I usually saute onions, red pepper, and mushrooms (oh yes, and a little garlic) while I'm browning the ground beef and throw it all in. I also like a very thick sauce. A little wine is an excellent idea! I'll try that next time.

[Wendy w]

I used to have an Italian BF who used to make wonderful sauces with jarred sauce as the base. He would do all of the above and on occasion, add sausage. Don't forget the wine.;)

Have fun!

[AndreaU]

When I used jarred sauce, I'll add sauteed onions and green peppers, fresh chopped plum tomatoes and a dash of mint (just like mom's).

[little_bopeep]

I also throw in about a tablespoon of honey and some red pepper flakes for a sweet/spicy sauce. And sometimes I'll add Parmesan. YUM. :cool:

[Gail]

Just one other thought here.

Depending upon what you're cooking with the sauce, it can make a profound difference in the flavor of the product. Take the eggplant meatballs I make... though they're initially sautéed, they continue baking in the oven with the sauce and cheeses. As they cook, they exude juices-- and the garlic-laden meat-and-veggie juices leak into the jarred sauce and give it a whole different character. You stir it around before serving and whammo! A jarred sauce with a whole lot more complexities.

So, if you're making something of that nature-- works great with something like bracciole-- in some cases you really don't need to doctor up the sauce in advance. Your food will do it for you.

[michelern]

I do most of what everyone else has posted....PLUS some sliced black olives.....

[Gracie]

and sometimes chopped thawed WELL DRAINED spinach.....

Loren

[ccooney]

Like Martha, I usually add some wine and a large pinch of ground cloves.

[msmickey]

Gail, tell me more about the eggplant meatballs? Sounds yummy and I can never get enough eggplant.

[Shirley Panek]

I'll add some balsamic vinegar to sauces if I don't have any wine available.

[SusanMac]

I like to add fresh spinach. Chop/chiffonade it finely so you don't get giant lumps. Add it to the sauce just a few minutes before you serve it (If cooked too long, the spinach will lose its flavor and its color...it actually turns grey). It's an awesome way to sneak in a power veggie if your family typically doesn't eat spinach.

Oh yes....and capers are great, too. Maybe even a little anchovy paste. (gives it a similar kick like balsamic vinegar. it won't actually taste like anchovies, don't worry)

[Susan]

Originally posted by msmickey
Gail, tell me more about the eggplant meatballs? Sounds yummy and I can never get enough eggplant.

Here's one of the threads where Gail posted her recipe before:
http://www.cookinglight.com/vbb/showthread.php?s=&threadid=15496&highlight=eggplant+and+meatballs