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    You are in: Home / Community Forums / Italian Cooking / thinning out spaghetti sauce
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    thinning out spaghetti sauce

    Tue Oct 09, 2012 7:48 pm
    Newbie "Fry Cook" Poster
    If you used a jar of spaghetti sauce or several for a large amount of people, what is the best way to thin it out some and not loose the flavor?
    Wed Oct 10, 2012 9:10 am
    Forum Host
    I would use something like broth, which is flavorful, rather than water. I don't find that pasta sauces (tomato based ones) thicken all that much, so just a little should loosen it up without affecting the flavor.
    Thu Oct 11, 2012 12:15 pm
    Forum Host
    Sometimes I use a bit of stock, but most often I use some wine. I have even used water (the pasta water works best for this) at times without loss of flavor since it is always a small amount. It usually takes about 1/4 to 1/3 cup extra liquid for my medium sized pot (about 4-5 quarts) of sauce - but I make my own sauce and therefore it probably isn't quite as thick as a jar sauce (which sometimes contain thickeners) to start with.
    Many times just putting a lid on the pot while simmering is enough to keep it from getting too thick as the water/moisture is retained instead of evaporating off.
    Mimi in Maine
    Sat Nov 09, 2013 12:46 pm Groupie
    I use pasta water if it is too thick or too thin. It is the starch in the water that fixes everything. Just add a little at a time and stir till you get what you want. Works for me every time.
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