Do You Doctor-Up Jarred Spaghetti Sauce?

[creekland]

We buy the healthier sauces - usually just spiced with garlic and herb - then add our own mushrooms, tomatoes, onions, green peppers, and sometimes deerburger.  The tomatoes, green pepper, and deerburger come from our farm (wild deer, but on our farm).  When not in "fresh" season, the tomatoes and green peppers come from our freezer.

 

Hubby adds hot pepper (from our garden) to his - either fresh in season or dried out of season.

 

This year I started adding fresh basil (grown by youngest son) too.  He's been drying some for use later.

[Carrie12345]

Sometimes.

 

I'm a big fan of garlic, onions, and extra basil.

I'm also very lazy.

[zoobie]

I add beef.

 

 

To be honest, I've been making it from scratch for a while....until recently when we were in a time-pinch, and I bought 2 jars of sauce, added beef, and called it done.  I took one bite and looked at my DH and said...."This is better than my homemade sauce, isn't it?"  His response was that they were different and both good.  To which I thought, Shoot!  I'm just buying the sauce from now on!

 

Which one did you buy? :)

[PinkInTheBlue]

A bit of both. Sometimes I'm in the mood for simple and it comes straight from the jar from the one I like. Sometimes I'm in the mood to brown some hamburger meat, onions, garlic, etc.  So, both. :)

[SamanthaCarter]

For those who can't abide the idea of sugar in the sauce, Aldi makes a really nice simple organic sauce with no sugar and fairly cheap. It's got a bright, fresh flavor, not over seasoned. OTOH I find Aldi's canned tomato products too sour to make anything myself without sugar.  :001_huh:

[Annie G]

I make my own meat sauce but when we have chicken parm I use a jarred sauce without any doctoring.  I want my family to appreciate the effort I go to when I make my own sauce so I kind of want the jarred sauce to be 'less than'. I know, I'm awful. 

[SparklyUnicorn]

I make my own meat sauce but when we have chicken parm I use a jarred sauce without any doctoring.  I want my family to appreciate the effort I go to when I make my own sauce so I kind of want the jarred sauce to be 'less than'. I know, I'm awful. 

 

:lol:

[StephanieZ]

We brown ground beef and onions and garlic, and add a can of diced tomatoes. Otherwise, any jarred sauce tastes too salty and sweet for my taste. 

[idnib]

At a minimum I always add a glug of olive oil to give it a smoother and richer flavor and some body.

[alisoncooks]

Which one did you buy? :)

 

I'm ashamed to say that it was Food Lion's generic brand (traditional style). :o :o 

 

:D

 

So...inexpensive, too! ;)

[Guest]

I add beef.

 

 

To be honest, I've been making it from scratch for a while....until recently when we were in a time-pinch, and I bought 2 jars of sauce, added beef, and called it done. I took one bite and looked at my DH and said...."This is better than my homemade sauce, isn't it?" His response was that they were different and both good. To which I thought, Shoot! I'm just buying the sauce from now on!

Yeah, we don't use jarred sauce because it is quick, but because everyone likes the flavor better. The goal of spaghetti is to make something delicious and not necessarily quick. So the combo of the jarred sauce and all the add ins wins in this house, because it's not really s convenience food here.

[Sneezyone]

I don't used 'jarred' sauce, only boxed Pomi crushed tomatoes. I add spices depending on what I'm cooking... Curry, pasta sauce, chili etc.

[hornblower]

we sautee onions & then add either Yves Just like Ground or the new Gardein beefless ground crumbles (both are vegan meat free protein crumbles)

We also add a bit of water and then let it simmer back down again while the pasta cooks. 

[luuknam]

I wouldn't even know how to doctor up sauce.

 

Or, it just occurred to me that adding a little wine (red for red sauce, white for alfredo) might work too.