Clean Eating Simple Spaghetti Sauce Recipe (2024)

FAQs

What is the one ingredient that makes spaghetti sauce so much better? ›

Nutmeg. Nutmeg is the key to boosting earthiness and adding a touch of nuttiness to your spaghetti sauce. Nutmeg also has a slightly sweet flavor, which we know goes great with acidic canned tomatoes. Overall, it accentuates the other ingredients in the sauce and adds complexity.

Add small pinches of baking soda to your tomato sauces, but be careful not to salt the food beforehand. Adding baking soda to the sauce will cause a chemical acid base reaction that results in a salt being formed. Salt your dish after adding baking soda to neutralize the acidity to your liking.

Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.

Eggplant Sauce

To create a tomato sauce substitute from eggplant, first, saute or roast it, and then remove the skin. Add olive oil and your preferred spices and herbs and then blend into a puree, adding water to reach a sauce consistency.

If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.

Alternatively, instead of sugar, you can add to the tomato sauce a pinch of bicarb, which actually reduces its acidity. It should be added when the sauce starts simmering.

While allergies to tomato products are rare, you may want to substitute tomato paste if you experience acid reflux. Roasted red pepper puree is a good option to give your dish a delicious flavor without added acidity.

Be the hero at dinner with Prego® Traditional No Sugar Added Pasta Sauce. Versatile and delicious, this classic red sauce features the rich, sweet taste of vine-ripened tomatoes balanced with flavorful herbs and seasonings, perfect for any recipe.

Carrots to the rescue

Celebrity chefs including Hugh Acheson and Giada De Laurentiis recommend using finely grated or diced carrots to lend a subtle sweetness to tomato sauces, balancing the acidity of the tomatoes without the risk of winding up with a too-sweet sauce.

Do chefs put sugar in spaghetti sauce? ›

Cook's Illustrated would agree, saying that the key to making a good tomato sauce means walking a fine line between acidity and sweetness — and while the publication says adding a pinch of baking soda can neutralize the tomatoes' acidity, sugar enhances the tomato flavor more, which is why it is preferred.

Pungent fresh herbs like thyme, rosemary, sage, tarragon, and marjoram can liven up tomato sauce with their bold, distinctive flavors. Add 1 to 2 sprigs of one or more of them to your favorite sauce, cover, and simmer at least 5 minutes to allow them to infuse in the sauce. Remove the sprigs before serving.

Cheese is an excellent way to add flavor to your pasta without having to rely on sauce. Try mixing your angel hair pasta with goat cheese, and toss in sun-dried tomatoes to make an amazing meal with just a few ingredients. Garlic butter is a terrific way to season all types of noodles.

Because of the naturally high acidity of tomato sauce, I find that most store-bought tomato sauces tend to be way too abrasive and sharp-tasting. The addition of butter really rounds out the flavor of the sauce and helps to temper the acidity. It also gives the sauce a nice sheen, which is a fun bonus.

Jarred tomato sauce is a supermarket staple and a quick, affordable dinner fix with many uses. Add fresh herbs to finish, or brown meat, onions, shallots, and/or garlic before heating the sauce. To add texture or change the flavor profile, add vegetables like red peppers or eggplant.

A touch of sour cream can give a bit more creaminess and flavor, a little white wine usually helps a bit, and sometimes I'll throw in some sun dried tomatoes for fun. For red sauces, I usually add fresh basil or minced garlic, occasionally some cream to smooth it out.

Starting with good quality tomatoes and crushing them by hand offers great flavor and texture later on. The combination of butter and oil releases fat-soluble aromatics and gives the sauce a creamy texture. Slowly cooking the sauce in the oven creates rich caramelization without burning.