Our friend Catherine De Orio is a chef, national food expert, and dining show host. Aren’t we lucky? She’s a great person to know when it comes to kitchen tips and tricks. Here, she fills us in on a few semi-homemade secrets. Read on to find out how to make jar pasta sauce taste even better (like you made it from scratch)!
I love tomato sauce. Coming from an Italian-American family, the smell of tomato sauce, or “gravy” in my family, simmering all day on the Sunday stove brings back fond memories of time spent at home with my loved ones. These days, we are all so busy, finding the time to spend with them is difficult—let alone finding time to let sauce simmer for hours! Here are 10 steps for giving a jar of store-bought spaghetti sauce a taste of home.
What you'll need
- Jarred spaghetti sauce
- Large pan
- Spoon or spatula
- Onions
- Garlic
- Olive oil
- Crushed red pepper
- Your choice of herbs (basil, oregano, rosemary, bay leaf)
- “Savory” vegetables, such as mushrooms
- Hunt’s® tomato paste
- Your choice of cheese (Parmesan, pecorino, ricotta)
- Your choice of meat (beef, veal, pork, lamb, neck bones)
- Your choice of wine (we like Sangiovese)
Step 1: Build A Flavorful Foundation
Everything tastes better with some sautéed garlic and onions. Sauté finely chopped onions and garlic in olive oil until fragrant and golden, then add the sauce and let it simmer so the flavors can meld together.
Step 2: Spice It Up
Give it a kick by adding crushed red pepper to the sauce.
Step 3: Go Green
Add fresh herbs (basil, oregano, rosemary, bay leaf), and let them simmer to give a punch of fresh flavor.
Step 4: Veg Out
Since many jarred sauces have sugar in them, I lean toward more savory vegetables—think mushrooms, not carrots. Be sure to brown the veggies a bit to help bring out their flavors, and then add to sauce.
Step 5: Thicken It Up
A tablespoon of Hunt’s tomato paste will thicken the sauce a bit and give it some depth and richness.
Step 6: Add Body With Pasta Water
If serving sauce over pasta, save a bit of the salty, starchy water (about 1/4 cup)—it will give body to the sauce and help it coat the pasta.
Step 7: More Cheese, Please
Add the rind from a piece of Parmesan cheese while simmering the sauce to add a bit of nutty, salty flavor. Before serving, grate high-quality Parmesan or pecorino cheese over the dish. Want something heartier? Spoon in a couple tablespoons of ricotta cheese for a rich and creamy tomato sauce.
Step 8: Carnivore Cravings
Choose your favorite ground meat—I like a mix of beef, veal, and pork. Feel free to use lamb or neck bones too! Brown the meat, drain off any excess grease, and then add to sauce and let it simmer. While it simmers, skim off any grease that rises to the top.
Step 9: Wine About It
Take your favorite vino (I like to use a Sangiovese) and deglaze the pan after sautéing meat or vegetables so you can get all the tasty brown bits, known as fond, into your sauce. And pour yourself a glass while you're at it—I always find cooking more relaxing with some vino in hand!
Step 10: Simmer Down Now
OK, so I know I said you don’t have to simmer sauce all day, but it should simmer a bit. You can cut the time down, however. A good 20- to 30-minute simmer will reward you with a much richer, flavorful sauce.
Pro Tip
Catherine De Orio is a dining show host, chef, and national food expert.
