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**
I always like to jazz up my bottled spaghetti sauce as well with about the same ingredients except that i add a generous dose of parmesan cheese, a spoonful of paprika, chicken or beef bullion and a bit of ketchup and/or sugar. Turns out perfect and smells delicious while cooking.
Yes, I find that jarred spaghetti sauce needs to be kicked up a little, as well. This is a great combination of flavorful ingredients that makes the sauce taste homemade.
im guilty of doing this too!!! lol. I put in the i can't believe its not butter spray(about 2 tablespoons) because it has no calories in it. i don't add the evoo.
I do this too, only without the fennel. I never remember "how much" to put in so I will be trying your amounts, I'm sure it will turn out great! Thank you for posting! I too thought I was the only one that Dr.-ed up my jar sauce this much!
LOL! I thought I was the only one who does this! It works best (for us) with prego. I dont use the butter though just the oil. I also add bell pepper and sometime a can or two of tomatoes! lol! my hubby loves it too. Thanks for sharing! now i know iam not the only one.:)
Great Name, and great recipe. Like the other reviewers I always doctor up jarred purchased sauce. But this recipe is really special. The fennel is a great addition I never would have thought of. Made for Fall PAC 2012.