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♥The Mrs.♥
What spices do you put in your spaghetti sauce?

Additional Details
You get around quick do you scotty.

julie b
I LOVE garlic and Basil

Erin :)
oregano, basil, rosemary

you can look on foodnetwork.com for good recipes

i put mixed and a bay leaf

Kitty Lucy
Modified Salt
**** LOL.... That last 4 is secret.... It's my family's recipe!

Pepper!!! 3rd time!!!

Basil (about twice the oregano amount)
Seasoned Salt
Brown Sugar
A little Olive Oil

sharon a
Garlic (natural)
Bay leaf
Sugar (pinch)
Pecorino Romano
That's it!!!!!

I have 32 characters to workwith
I put tarragon, oregano, and bayleaf. Also some pepper to taste.

I use season all, garlic or onion salt, pepper for sure. The rest is a secret. Plus I add a little bit sugar to reduce the acid in the tomato sauce.

none I buy Prego

Oregano, basil, rosemary, pepper, red-pepper, salt and some sugar.

salt, pepper, oregano, basil, coriander, bay leaves, garlic, onion (both the powdered kind), thyme, sage.

Rivka S
Sauteed onion and garlic, basil, rosemary, pepper, oregano, a touch of sugar and some salt.

Try these, I really like these, if you don't have all of them, just use the ones you do have until you can stock up on the rest. If you make a lot of sauce, then it's worth keeping all these spices on hand. Be creative, you can make sauce for chicken & pasta, for homemade pizza, & for dipping bread sticks. I make a big batch & freeze, will keep nice for 3 months.
2 teaspoons dried oregano, crushed
2 tablespoons dried parsley
2 teaspoons dried basil, crushed
1/2 teaspoon ground thyme
salt & freshly ground pepper to taste
2-3 cloves of garlic
a pinch of sugar
1/4 cup of red table wine (not a spice, try if you like)

Sliced Celery
Shredded sharp American cheese
Chopped mushroom, drained
Chopped green pepper
Chopped pimiento
Several dashes bottled hot pepper sauce, wow. The best is here!!!

I put if it is the right time of the year fresh tomatoes, fresh garlic if not I use tomato sauce and tomato paste, garlic powder.

I always use onion powder, never real onions cause the kids don't like em in the sauce and I don't like them at all, however if you love onions you would dice and brown them first before adding the spices. I always put oregano, Italian seasoning which is a premix of a lot of spices already thrown together that you can buy at the store, sugar, baking powder, Parmesan cheese and cubed or perlini mozzarella pieces. It thickens the sauce and it makes it cut the acid. You must brown your meat if you are making meat sauce first; and use the leanest cut of hamburger meat. You can also use sausage or ground turkey then adding the first few ingredients. The meats should have minimal juices and fat but enough to add flavor to the sauce. I have also added marinated mushrooms on occasion instead of meat for those who are vegetarian, but need more robust sauce for a lasagne or a baked pasta dish. I use this sauce for all types of Italian dishes.

Note: the baking powder helps with indigestion.

I have never had anyone leave my food without finishing a plate of this sauce and I have to say it is a pretty good way to feed a large group of people it is healthy and very cost effective. And it blows doors off of the jared sauces that are sold in the supermarket.

oregano and thyme, plus salt and pepper.

Mrs Rev. Schnorr, Sr.
Rosemary, oregano, pepper, cilantro. Yum!

thats about it

If the basil is fresh...yummmmmm
and then fresh grated parmesan when serving

Serena T
Oregano and Rosemary.

Put a couple cans of Hunts roasted garlic tomatoes in the sauce.

Chili Powder
Celery Salt
Liquid smoke

Key is PLENTY of MERLOT wine!!!!!!!!!!!!!!!!

city girl
it's called I think "Itailan seasoning" good stuff!

I have cooked for years but have found that Paul Newmans socarooni tomato spaghetti sauce is perfect...has everything in it, tastes better than homemade

Hokey Pokey!
little salt, pepper, garlic, tomato paste. that's about it. onion makes it sweet, I don't like sweet sauce.

Its called PREGO....

I got my secret blend of herbs and spices ;)


Most spaghetti sauces get their flavor from a generous amount of onion and garlic being included in the recipe.

I add some dried basil and a little less oregano than basil, a little salt and pepper, a pinch of red pepper flakes, a little red wine, cook the sauce with a bay leaf or two and remove before serving... That's about all it takes to make a great sauce.

Here's my recipe...

Roy’s Spaghetti Sauce

This recipe makes a rich, thick, flavorful and balanced sauce, enough to cover 2 pounds of pasta easily.
Half may be frozen and used later.

1/4 cup oil, preferably olive
1 onion, minced
4 large cloves garlic, minced or 6-8 smaller
1 (28 - 35 ounce) can crushed tomatoes
1 (28 ounce) can tomatoes, puree'
1 (6 ounce) can tomato paste
2 cups water (or substitute 1 1/2 cups water and 1/2 cup red wine)
1 teaspoon salt
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
dash of red pepper flakes
1 or 2 bay leaves
additional salt and pepper to taste

In LARGE pot, heat oil over medium heat.
Add onion and garlic.
Cook until onion softens, 5-8 minutes.
Add remaining ingredients, except for the final salt and pepper.
Cook on low, partially covered for 2 hours or until sauce
reaches desired thickness, stirring every 1/2 hour.
Add salt and pepper to taste (possibly 1– 2 teaspoons more salt and a little pepper).
A bit of sugar and / or butter may be added if the sauce is too tart for your taste...
Remove bay leaves.

Browned meat, a diced carrot, bell pepper, or sliced mushrooms may also be added...
Cooked ground beef tastes best added towards the end of the cooking time.
Browned, tougher cuts of pork, etc… may be added sooner.

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