Recipe by J.Mohojo
"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."
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extra-virgin olive oil
1 (8 ounce) package
sliced fresh mushrooms
red wine, divided
diced yellow onion
chopped red bell pepper
chopped green bell pepper
1 (6 ounce) can
1 (28 ounce) jar
What a great idea! The point of this recipe, as I understand it, is to up the flavor and freshness profile of sauce from a jar. Even a very good sauce from a jar is still going to taste like sauce from a jar.
Zero point in this one. You are just making your own spaghetti sauce, esp if you increase the paste or add a can of crushed tomatoes. Unless you have your own garden (and many of us don't), it is more cost-effective to just buy a better jar of sauce!
I omitted the butter and increased the olive oil (to be honest, I have used butter in a tomato-based sauce before and I did not like the end result). I left out the meat because I was using this sauce for a Baked Ravioli recipe. I also cut back on the rosemary a bit because it can be quite potent and I didn't want it overpowering the sauce. I also added a couple tablespoons of brown sugar. I let this simmer for a little over two hours. My jarred sauce was a more expensive quality and I used a good bottle of burgundy. VERY GOOD. You would have thought I cooked this from scratch!
I love the principal here and that's to take any jar of pasta sauce and doctor it to something approximating homemade. I used Tomato sauce instead of paste,added Italian seasoning and a bit of brown sugar to counter the acidity. As per another website, I also added a pat of butter at the very end - it's supposed to smooth out the sauce and help eliminate acidity. To put this recipe to a real test, I bought the store's cheapest pasta sauce. The end result is really great. The benefit of going this route rather than the 'totally from scratch' route, is a shorter cooking time, and, really, a more reliable end product. I would use this for company any time.
Understand that this spaghetti sauce only will be as good as the jar of pasta sauce that you use, and there is a fair amount of chopping and slicing involved. This just isn’t a quick weeknight meal where you brown some ground beef, add a jar of sauce, and then serve over some pasta. My husband bought a jar of Classico Basil and Tomato Pasta Sauce which has been sitting around collecting dust, so I decided to give this recipe a try. If you’re going to do this much prep work, you might as well use canned tomatoes (fresh would be even better) and make your own spaghetti sauce rather than using a jar of pasta sauce as the base. The recipe also doesn't tell you when to add the mushrooms that you've sautéed. We ate it, but I thought it was just ordinary and not tasty enough to justify all of the prep work and the fairly long of ingredients that you'd be using if you made your own spaghetti sauce. Sorry for the bad review, but this just didn't work for us.
Kind of labor intensive. Although it is good it takes almost the same amount of time to make it home made. I was looking for something simple and this really wasn't it.
great way to stretch a jar of sauce when you have to. tasty, as long as you use a brand of sauce you like and of decent quality.
* Percent Daily Values are based on a 2,000 calorie diet.
Enhance That Jar of Spaghetti Sauce
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 52
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