Kick Butt Spaghetti Sauce (Out of a Jar!)

READY IN: 20mins
Recipe by TransplantedHusker

This is a conncoction I came up with tonight; I used hints and some 'secret' ingredients I've gathered from here and there. My husband could not believe it was out a jar - I had to show him the jar to prove it. Go ahead and try this...you know you want to and believe me, I'll never tell it started with a jar!! Enjoy!

Top Review by Bayhill

We enjoyed this yummy spaghetti sauce. I made a few changes to suit our personal tastes. I browned 1-lb. of crumbled Italian sausage and added 1 chopped bell pepper to the onions, mushrooms, and garlic. Since we like lots of vegetables in our sauce, I doubled the amounts of onion and mushrooms used. Also, since jars of spaghetti sauce are now 24-oz. instead of 26-oz., I added an 8-oz. can of tomato sauce. I served this over whole-wheat spaghetti and topped it with lots of fresh grated Parmesan cheese. Yum!! Thank you for sharing!<br/>**Made for Spring 2013 PAC**

Ingredients Nutrition

  • 1 12 tablespoons olive oil
  • 1 tablespoon butter
  • 12 cup chopped onion
  • 12 cup sliced mushrooms
  • 1 tablespoon minced garlic
  • 26 ounces spaghetti sauce
  • 1 teaspoon fennel
  • 2 teaspoons italian seasoning
  • 12 teaspoon dried oregano
  • salt & pepper, to taste

Directions

  1. In a large skillet or saucepan, melt butter with olive oil over medium-low heat.
  2. Add chopped onion, mushrooms and garlic; saute until soft.
  3. Add spaghetti sauce and seasonings, stir well.
  4. Simmer over low heat for at least 10 minutes, but the longer the better. Remember to stir occasionally to make sure it doesn't scorch.
  5. Serve over cooked spaghetti.

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