What's the secret to awesome, delicious Spaghetti Sauce? If you don't want to spill your secret, what are some things that really makes the sauce great?
by 
Vesper
ANSWERS: 34
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Lots of garlic powder.
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mushrooms onions and lots of tomato
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I chop up a clove of garlic and I make my spaghetti sauce in a crock pot so that it can simmer.. set the flavor. Then I also dump in about 1/2 a cup of parmesean cheese.. that really sets the taste up good.
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Enough garlic, oregano, and maybe even some basil. Also it needs salt. Bell pepper and onion give it a nice flavor. If you don't add enough spices it will just taste like tomato and water.
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The secret is a spoonful of sugar. Really, no kidding! It takes the edge off any acidic taste of the tomatoes.
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Garlic , Italian Herbs ,Oregano and Sugar or sweeteners with some lemon juice
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One word baby, Ragu. Now use all of that time you saved on something that you really want to do.
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Add lots of mushrooms, black olives, and basil. Some thinly sliced carrots are also a great addition. Add a conservative amount of tobasco sauce and garlic.
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A true Italian recipe is only a few ingredients. Fresh roma tomatoes, minced garlic, chopped fresh garlic and olive oil with a little salt and pepper. I have also known some Italians to cook down carrots and onions in it too and then puree it all out to a nice sauce
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2 teaspoons of butter. That's right, butter. It really adds a nice flavor. Oh, and also I cook my sauce for at least an hour to really blend the flavors.
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As a native born italian, true italian sauce is few ingredients that do not overpower each other. Start with olive oil to coat bottom of a sauce pan (a frying pan actually works best b/c of the eveness of cooking the tomatoes). Then add some chopped onions, cook until transparent. Add a can of crushed tomatos, whole fresh garlic cloves (they will infuse through out cooking), a handful of fresh basil, salt and pepper to taste, and then sugar to take away acidity of tomatos. Simmer to as boil and then toss with a good quality semolina italian pasta - like Barilla or DeCecco. Grate fresh reggiano/romano cheese on top! YUMMO!
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I can't tell our family secret, but it's the best spaghetti I've ever had. It's my favorite food ... and I try every spaghetti I can to see if it matches. I will give you most of the ingredients though. Onion Beef Tomato Paste Tiny Diced Tomato Garlic Powder Sugar I left out 2 KEY ingredients ... huge ingredients as to the secret. If you really want to know let me know and i'll tell you. Just don't want to put it out publicly.
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four large mushrooms 1 pound lean ground beef Prego Three Cheese spaghetti sauce garlic powder Slice mushrooms fairly thinly. Place mushrooms and meat in sauce pan. Cook thoroughly and drain. Add spaghetti sauce to meat and mushrooms in pan and about a table spoon of garlic powder. Heat stirring regularly to prevent burning and serve hot over pasta. Cooking time is about half an hour.
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beef, mushrooms, onions, tomato sauce.
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I use a trick I learned from watching Altin Brown. He makes a sauce from canned tomatoes. He drains and saves the can juice and then reduces it with some spices. Then he adds it back to the tomatoes. I also sweat some finely diced carrot and onion before I add the tomatoes. I add a little sugar or honey, some fresh herbs, crushed red pepper, cinnamon or clove. My favorite sauces however are Ragus, with lots of different meats simmered and then served separately as a second course. Or just make a quick fresh sauce from cut up tomatoes, carrots, garlic, herebs and spices. Add mushrooms, artichokes, squash, bell peppers, whatever you want. Keep them crunchy. Cook in 10 minutes. Add to pasta. Toss, shave chese on top.
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olive oil, onions, garlic, tomatoes, basil, salt and pepper. thats all you need.
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I like most of the answers given, but they have left out one of my main ingredients! I roast peeled eggplant discs that have been brushed with olive oil, and a liberal sprinkling of garlic powder/salt/crushed cloves. The eggplant will dissolve with a few hours of cooking leaving no trace in the sauce. But the taste is to die for! Also, I add zucchini squash, mushrooms, onions. I have as many vegetables in the sauce as I do tomatoes.
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go to the store and get 2 cans of diced tomatos. 1 can of tomato paste.put them in a pot and with green pepper celery onion garlic [basil a pinch or two] or to taste put on simmer. fry some lean ground beef in oilve oil drain and add to the pot of sauce and let it simmer for a few hours.check it to make sure that is not getting to thick. if it is add some water. note:if you like garlic put two buds in salt and pepper to taste.happy cooking.redman.the best spice for the sauce is oregano'basil'garlic'celery salt'pepper.
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Fresh herbs. I grow my own oregano, basilico, mint and Italian parsley. The difference it makes to a sauce is amazing.
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LOL... Easy... I just season the crumbled ground beef as it fries with salt, pepper, garlic salt, crushed dried oregano, basil, and minced onions, and stir it all up. When I drain the GB, I pour in the Rago Traditional or Meat Sauce, and then stir in the GB. Then let it simmer while the spaghetti cooks. It's GREAT! [EDIT] Then for leftovers, if there are any, I mix the spaghetti and sauce together to warm it up, and add either Ragu Cheddar Cheese sauce, or some Velvetta and a little milk, or both! ;-) Mmmmmm.... (Have some leftover spaghetti in my fridge right now... Gonna do the cheese thing later for supper! Woo Hoo!) ;-)
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Lots and lots of chopped fresh parsley, added at the end of cooking.
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My flavor enhancing ingredient is crushed red pepper flakes. Heat about a tablespoon of olive oil in your pan over medium high heat for a few minutes. Then add the about 1/2 tsp. of red pepper flakes and infuse the oil for about 10 seconds. Add the rest of your ingredients, and you're set. The crushed red pepper flakes will be a subtle, yet noticeable addition to your sauce, in my opinion!
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I will share only one of my secrets: a teaspoonful of brown sugar.
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a little anchovy paste..you will never notice that it is fish..it will just give it a sophisticated taste.
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I like to start with a Mirepoix, add a couple of cloves of crushed garlic and at the same time a pinch of chili flakes and a pinch of salt, a pinch of sugar. Once everything is almost to a peak, I add oregano and basil, let is blend (5 minutes), then add crushed tomatos. Reduce the heat, let it steep for about 20 minutes, and we are ready to go! Also, those 20 minutes are the perfect time to make garlic bread and boil the noodles toward the end. Make sure you make enough garlic bread so you can pop it and the left over sauce in the fridge. Makes a great breakfast.
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An italian person told me, so it is not stealing.
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Fresh mushrooms, accent and cook very slowly for hours and hours!
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Cook it slow for hours, at a boil. I like the sugar tip. You can also use a potato, remove before serving. I learned from that my friends will never let me live in down.
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I play doctor with regular spaghetti sauce. I add bell peppers (all colors), onions, fresh garlic, canned tomato chunks, mushrooms, black olives, green olives, a bay leaf, ground beef, Italian seasoning, and a little sugar. It's easy and everyone loves it at my house!
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Red wine.
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In the Philadelphia area, it's not called sauce. It's called gravy. So if you want to know the secret of South Philly gravy, do a search on that term for a few ideas on customizing, and create a sauce that is truly your own.
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My mother-in-law taught me how to make "gravy". (The Italians refer to tomato sauce as gravy.) This recipe has been passed down for generations. Some of the ingredients are: extra virgin olive oil, fresh red tomatoes (skins and seeds removed), a variety of meats and a quality red wine. She taught me how to grow and use herbs. The secret ingredient to any delicious meal is to prepare it with love.
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I always add a mixture of vegetables to my spaghetti sauce. I like the added flavor and texture.
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1 Lb drained hamburger meat 2 dashes sweet basil 2 can tomato sauce 1 can tomato paste 3 cans water 1 tbs butter 1 capful vinegar 1 tbs sugar 1/2 chopped onion (1015) sprinkle of Tony Chachere's Creole seasoning sprinkle of Lawry's seasoned salt sprinkle of minced garlic Be sure to rinse off noodles after boiling with cold water
Glenn Blaylock 
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