Make a Jar of Spaghetti Sauce Taste Gourmet! This is a fool proof dinner that your whole family will love!
I HATE when 5 pm rolls around and through the craziness of the day I neglected to think about dinner! What’s something that’s quick? What’s Easy? What do I have on hand? Let's be honest here- occasionally Kraft Mac n’ Cheese wins. This Garlic Spaghetti is a big hit in our home! We just returned back to Ohio after being out of the state for 5 weeks and the last thing Rex and I wanted to do was grocery shop, luckily we had everything on hand including Garlic bread I had in the freezer…score! How do I make jarred spaghetti sauce better? You've come to the right place to learn all the tips and tricks on how to make a Jar of Spaghetti Sauce Taste Gourmet in just a couple easy steps!Jump to Recipe
Make a Jar of Spaghetti Sauce Taste Gourmet!
Doctored Jar Sauce
- In frying pan add ground beef, salt, pepper, onion, and Italian Seasoning.
- When the ground meat is browned drain any excess fat.
- Turn temperature to low heat and add both bottles of spaghetti sauce and garlic (I always add about 1/4 cup water to my empty sauce jars, put the lid back on and shake it up and add that to my meat and sauce mixture. I hate wasting all of that excess sauce!
- Simmer Sauce.
- Cook your pasta noodles.
- I prefer Angel Hair over Spaghetti Noodles.
- Now that the noodles are done, drain excess water. Drain Noodles and assemble your dish.
Assembling Your Spaghetti Dish
- You can either keep the sauce and noodles separated or marry (mix) them together.
- To finish I always sprinkle mine with a little white granulated sugar (optional), top with fresh shredded Parmesan cheese, then I finish it off with a touch of fresh basil or fresh parsley!
Onion Cutting 101
- I'm a self proclaimed expert at cutting onions. To avoid watery eyes sharpen your knife really well!
- These knives are my favorite. Don't tell my husband because I told him I hated them when he bought them, "knife blocks" get me down and out.
- I almost took my thumb off with the butcher knife. I strongly encourage you to use the bread knife. It's got some teeth and it grips the onion really nicely!
- I Always start by cutting both ends off the onion.
- Next cut the onion in half., cut from end to end so the onion looks like a rainbow.
- After you cut the onion in half, peel the skin off.
- Set the onion on your cutting board and begin slicing. This is where the slices will look like rainbows. Make the slices and thin or thick as you'd like.
- Once the onion is sliced, start at one end and start dicing from one side of the onion slice to the next!
Easy right1? Enjoy that tearless onion cutting!
Now that you've perfected your onion dicing, it's time to finish this quick dinner right up!
The star of the show if the freshly shredded parmesan cheese!
Top with a little fresh parsley or fresh basil and you're golden!
- What is a good jar spaghetti sauce? We are big fans of Rao's and Ragu Robusto Spaghetti Sauce.
- Adding just a bit of water that your spaghetti noodles were cooked in with help glue your noodles and sauce together!
- Bag the green can of parmesan cheese and grate fresh! It's will make a world of difference!
- Angel Hair pasta is a thinner noodle and our noodle of choice.
- Add a little Alfredo sauce to your spaghetti sauce to give it a rich flavor. You can find the Best Alfredo Sauce on our Italian Nacho post. It's AMAZING!
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- 3 Ingredient Thick Caramel Sauce
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- Garlic Naan
- The BEST Cafe Rio Recipes
- Italian Nachos
- Large Serving Bowl
- Wooden Spoon
- Cutting Board
- 1 pound Ground Beef Extra Lean
- 1 large onion chopped (white or yellow, I use whatever I have on hand)
- Salt and Pepper to taste
- 2 Tablespoons Italian Seasoning
- 2 Jars Spaghetti Sauce I use Ragu Robusto (sautéed onion and garlic) or Rao's
- 4-6 cloves Garlic Minced
- 1 8 ounce package Spaghetti or Angel Hair Pasta
- Directions: In frying pan add ground beef, salt, pepper, onion, and Italian seasoning. Once meat is browned drain any excess fat. Turn temperature to low heat and add both bottles of spaghetti sauce and garlic. I always add about 1/4 cup water to my empty sauce jars, put the lid back on and shake it up and add that to my meat and sauce mixture. I hate wasting all of that excess sauce! Mix sauce and garlic with the meat and simmer on low while you prepare spaghetti noodles. Once noodles are done, drain excess water. You can either keep the sauce and noodles separated or marry them together. To finish I always sprinkle mine with a little white granulated sugar (optional) and top with fresh shredded parmesan cheese.
Rao's sauces need absolutely no doctoring. They are expensive, but well worth it. Rao's is the kind of sauce we grew up on in NY.
I couldn't agree with you more! I don't add anything to my sauce when I can get my hands on Rao's.....small town problems! Thanks for stopping by!