Doctored Up Store Bought Marinara Sauce Tastes Like Homemade Recipes
ENHANCE THAT JAR OF SPAGHETTI SAUCE
I never have enough sauce from just a jar alone. I also like the taste of fresh ingredients. I like to combine both in this recipe! The red wine makes all the difference. Serve on favorite noodles with mozzarella cheese and mushrooms on top.
Provided by J.Mohojo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 55m
Yield 20
Number Of Ingredients 15
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.
Nutrition Facts : Calories 121.9 calories, Carbohydrate 10.2 g, Cholesterol 17.6 mg, Fat 5.7 g, Fiber 2.3 g, Protein 5.7 g, SaturatedFat 2.2 g, Sodium 251 mg, Sugar 5.6 g
DOCTORED-UP STORE BOUGHT MARINARA SAUCE, TASTES LIKE HOMEMADE
Pasta is a staple food for any kitchen. It is inexpensive and filling. Not many of us have time to start marinara sauce from scratch so this recipe allows you to use a store bought sauce and then add your own spin to it. It is easy to make and freezes well. I use it for anything from spaghetti, manacotti, lasagna to chicken parmesan.
Provided by Heather N.
Categories Sauces
Time 35m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large sauce pan.
- Bring to a boil and then simmer for 20-30 minutes.
- Serve over your favorite pasta dish.
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HOMEMADE MARINARA SAUCE - SIMPLE AND SAVORY
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- heat olive oil in a pan and add the onions and garlic. Cook over low heat until they begin to soften
- gradually add the wine and allow it to cook down and be absorbed by the onions and garlic - about 15 minutes
10 EASY TRICKS TO MAKE STORE-BOUGHT PASTA SAUCE TASTE HOMEMADE
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Published 2014-03-03
- Start with Sautéed Vegetables. Dice up some vegetables and sauté them in a little oil before adding the sauce. Onions, peppers, carrots and garlic are all good, but you can throw in pretty much anything you like.
- Add Some Meat. Brown some ground beef, turkey, or sausage to add tons of flavor and instantly make your sauce heartier and more filling. Just make sure to drain it before adding the other ingredients—you don't want all that extra grease in your sauce.
- Spice It Up. A few herbs and spices add a lot of flavor to pre-made sauce. Add a teaspoon or two of thyme, oregano, basil, or even a small pinch of red pepper flakes if you like a little heat.
- Deglaze Your Pan. If you add sautéed vegetables or meat, stir in a little stock or wine before adding the sauce to release any bits stuck to the bottom of the pan.
- Add a Spoonful of Sugar. It may sound strange, but a little sugar helps bring the flavors together in a tomato sauce. It balances out the acidity and enhances the natural sweetness of the tomatoes.
- Let It Simmer. If you have any time at all, let your sauce simmer for a while. Even if it's just 20 minutes, it helps concentrate the flavors and thicken the sauce.
- Throw in a Handful of Greens. Get an extra dose of vegetables by hiding greens in your pasta sauce. Stir in a handful of spinach, chopped kale, or basil strips a few minutes before it's done for a healthier, heartier sauce.
- Save Some Pasta Water. When your pasta is finished, save some of the water you cooked it in and add a few tablespoons at a time to your tomato sauce.
- Add a Little Dairy. Add about half a cup of cream or milk just before serving to make your sauce creamy and rich. My personal favorite is to throw in a scoop of ricotta, but you can also use cream cheese, mascarpone, or crème fraîche.
- Finish with Butter. When your sauce is heated through and you're ready to take it off the stove, stir in a pat of butter. It may sound strange, but it's a trick professional cooks use in tons of sauces.
THE VERY BEST HOMEMADE MARINARA SAUCE - SAVORING TODAY
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Estimated Reading Time 7 mins
- In a medium saucepan (a saucier with sloped sides works best), heat oil over medium-low heat and cook onion until translucent and just beginning to brown at the edges, 6-8 minutes. While the onion is cooking, pulse the tomatoes in a food processor or break up with your hands into small pieces (about the size of a dime), but be careful to not over-process or puree. Add the garlic to the onions and cook until fragrant, about 1 minute.
- Pour the wine into the onions and garlic, bring to a simmer and cook for 1-2 minutes. Stir in the tomatoes, tomato paste, dried herbs, black pepper and crushed red pepper. Bring back to a gentle simmer and allow to cook, stirring occasionally, for about 25 minutes. Taste to adjust seasoning; add sugar and salt, as needed -- the amount of each will depend on the tomatoes used (see notes).
- Stir in the tomatoes, tomato paste, dried herbs, black pepper and crushed red pepper and simmer about 25 minutes.Taste to adjust seasoning; add sugar and salt, as needed -- the amount of each will depend on the tomatoes used (see notes).
HOW TO MAKE JARRED PASTA SAUCE BETTER | EPICURIOUS
From epicurious.com
Estimated Reading Time 4 mins
- Heat It. Never pour jarred sauce directly onto pasta and call it a day! At a minimum, heat the pasta sauce in a separate pot. Warming the sauce will awaken the spices and encourage the sugars to caramelize as the aromas are released.
- Flavor It. Even better, season it! Taste the sauce once it's warm and add some seasoning. Maybe it needs a touch of salt, red pepper flakes, or some fresh garlic to liven it up.
- Cook It. If you want to get a little creative, treat that jarred sauce just like you would a can of whole or crushed tomatoes. Start by sautéing garlic and onion, then add some wine and let it deglaze the pan, releasing any (flavorful) bits stuck to the bottom.
- Enrich It. Want to immediately transform that sauce into a creamy, rich texture? Stir in a few spoonfuls of heavy cream. Or finish the sauce with butter, à la the much-loved Marcella Hazan method.
- Bake It. The Epi staff's favorite way to use jarred pasta sauce is baking it, which lets those sugars really caramelize and the flavors cook down and deepen, as well as take on some of the flavor of the foods the sauce is cooked with.
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- Spices & Seasonings. A good place to start is with the seasoning. If the sauce tastes a little flat or uninspiring, play around with spices to give it more depth.
- Garlic and Sautéed Vegetables. Sauté garlic and chopped onions or mirepoix (which are chopped onions, celery, and carrots) in butter or olive oil, then deglaze the pan with the jarred pasta sauce.
- Fat. Fat adds flavor and richness, so just say yes to butter, cream, or cheese for a souped-up tomato sauce! Stir in a spoonful of cream or ricotta, add a pat of butter, or top the sauce with grated Parmesan or pecorino.
- Meat. Turn that tomato sauce into a meat sauce! Brown a pound of ground beef or Italian sausage, add it to a pan with the jarred tomato sauce and some sautéed onion and garlic, and simmer.
- Red Wine. If you're sautéing vegetables or browning meat to amp up the sauce, consider deglazing the pan with a splash of red wine (ideally one you enjoy drinking because then you can have a glass!).
13 TIPS TO MAKE JARRED PASTA SAUCE TASTE HOMEMADE - GARLIC ...
From garlicandzest.com
Estimated Reading Time 7 minsPublished 2020-09-18
- Choose simple jarred pasta sauce. Start with the basics and buy plain marinara sauce – preferably one that doesn’t have any sugar or corn syrup added.
- Choose the right pan. Use a 10″-12″ skillet with 2″ to 3″ high sides and a tight fitting lid to doctor the pasta sauce in. If you try to do this in a 2-3 quart saucepan, it’ll take forever, because saucepans are narrow and tall, not wide and shallow, consequently, you’ll spend an inordinate amount of time stirring, and cooking down the veg, meat and other ingredients.
- Load up on veggies. Fresh veggies will give your jarred spaghetti sauce new life, but they do need to be sautéed before adding them to the sauce. Don’t add raw vegetables directly to the sauce, they’ll either be crunchy or it’ll take an hour of simmering to soften them.
- Make it “meaty” If you’re craving a thick meaty sauce, you can go the traditional hamburger route, or switch it up with some tasty alternatives. Sauté your protein of choice until browned, then transfer to a bowl.
- Raid the pantry. You’d be surprised how well antipasto items go with a traditional pasta sauce. Olives, artichokes and sweet roasted peppers will take your jarred tomato sauce in a whole new direction.
- The spice jar. Adding dried herbs and spices to jarred pasta sauce can elevate the flavor of the marinara and/or completely transform it. Sure, the standard, basil, oregano, marjoram and bay leaf are fine.
- The wino and I know… A few glugs of wine (red or white), or other alcohol adds depth of flavor to a jarred pasta sauce. For wine, use a brand that you like to drink.
- Moo-ve over. Plain jarred pasta sauce can be transformed into a rich, creamy, lush sauce with… you guessed it. Cream. Add whipping cream (regular or heavy) to a store-bought marinara and simmer at a moderate simmer until it thickens.
- Let’s talk cheese. If you’ve got a leftover rind of parmesan, pecorino romano or other end-piece remnants of hard Italian cheese, you can toss it into your sauce to simmer (just be sure to fish it out before serving).
- Fresh herbs. Adding fresh herbs to the sauce as it simmers or afterwards as a garnish, elevates the freshness factor. For simmering, I’d recommend fresh thyme, basil or parsley.
HOW TO MAKE A JAR OF SPAGHETTI SAUCE TASTE WAY BETTER
From thepioneerwoman.com
Estimated Reading Time 4 minsPublished 2018-02-26
- Extra virgin olive oil. Adding a good amount of a flavorful olive oil will go a long way in infusing flavor into your sauce. You can add this to the pot to begin with, or drizzle it on just before serving as a finishing oil.
- Fresh garlic. Yes, I know your canned pasta sauce lists garlic in the ingredients. But if you add fresh garlic as well, the flavor will be more distinct and powerful, and the sauce will taste more homemade.
- Meat. I love adding some protein to canned spaghetti sauce. It adds an extra flavor and textural element. Plus it will help keep your belly full longer!
- Hot pepper flakes. Another way to inject some extra flavor is with hot pepper flakes. Yes, you could just buy hot Italian sausage for that kick of heat, but for those of us that are kind of wimpy about spicy food, it’s nice to be able to control the amount.
- Red wine. Wine really adds another layer to your sauce flavors. Think of this like vanilla extract. You don’t have enough time to cook out the alcohol, so you want to use just enough to flavor the sauce but not lend too much of an alcohol flavor.
- Fresh or dried herbs. Again, the ingredients in your sauce may list herbs, but adding fresh or even dried herbs helps to enhance those flavors. If you use dried herbs, add them at any time during the cooking.
- Cheese. Oh, cheese. It can cover a multitude of sins—or boring spaghetti sauces. If you don’t have Parmesan in your fridge, you can definitely use cheddar, Colby, mozzarella, or whatever you fancy!
- Cream and/or butter. I first learned about adding cream to a tomato sauce from a friend. He had cooked a red sauce, and at the end, after he had plated the pasta and sauce, he poured heavy cream on top.
HOW TO MAKE JARRED TOMATO SAUCE TASTE HOMEMADE
From readyseteat.com
Published 2021-05-25
- Build A Flavorful Foundation. Everything tastes better with some sautéed garlic and onions. Sauté finely chopped onions and garlic in olive oil until fragrant and golden, then add the sauce and let it simmer so the flavors can meld together.
- Go Green. Add fresh herbs (basil, oregano, rosemary, bay leaf), and let them simmer to give a punch of fresh flavor.
- Veg Out. Since many jarred sauces have sugar in them, I lean toward more savory vegetables—think mushrooms, not carrots. Be sure to brown the veggies a bit to help bring out their flavors, and then add to sauce.
- Thicken It Up. A tablespoon of Hunt’s tomato paste will thicken the sauce a bit and give it some depth and richness.
- Add Body With Pasta Water. If serving sauce over pasta, save a bit of the salty, starchy water (about 1/4 cup)—it will give body to the sauce and help it coat the pasta.
- More Cheese, Please. Add the rind from a piece of Parmesan cheese while simmering the sauce to add a bit of nutty, salty flavor. Before serving, grate high-quality Parmesan or pecorino cheese over the dish.
- Carnivore Cravings. Choose your favorite ground meat—I like a mix of beef, veal, and pork. Feel free to use lamb or neck bones too! Brown the meat, drain off any excess grease, and then add to sauce and let it simmer.
- Wine About It. Take your favorite vino (I like to use a Sangiovese) and deglaze the pan after sautéing meat or vegetables so you can get all the tasty brown bits, known as fond, into your sauce.
- Simmer Down Now. OK, so I know I said you don’t have to simmer sauce all day, but it should simmer a bit. You can cut the time down, however. A good 20- to 30-minute simmer will reward you with a much richer, flavorful sauce.
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