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Spaghetti sauce was introduced to Americans in the 1800s. It was then that meatballs became a standard part of the meal.
This is probably the favored Italian sauce for homemade spaghetti dishes. Italians cook up their red sauces meatless, but adding bacon and sausage is a common Neapolitan tradition. Adding meatballs is an Americanized way of cooking this family-friendly meal.
Homemade spaghetti sauces are easy to make and will always taste best with fresh herbs and spices.
Numerous brands of spaghetti sauce are available, from inexpensive varieties to high-end gourmet red or tomato blends.
Many have added ingredients including mushrooms, peppers, and onions.
• Unopened jars and cans of spaghetti sauce can remain at room temperature.
• Commercial sauce will keep in the refrigerator for about four weeks.
• Homemade sauce should be used within a day or two.
• All sauces freeze well. Defrost slowly in the microwave as needed.
• In true Italian tradition, most sauces take a day or two to simmer on the stovetop.
• Paste or roma tomatoes will provide the thickest sauce base.
• Oregano is rarely used in authentic spaghetti sauces.
• Serve with any type of pasta, including rotini and bowties.
• Spaghetti sauce is also tasty over ravioli.
Try chili over cooked spaghetti instead.