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On Mon, 9 Apr 2012 23:31:48 -0800, (Judy Haffner)
wrote:

>
> I always start with Prego chunky spaghetti sauce for the base, and add a
> pkg. of spaghetti seasoning to it, Worcestershire sauce, lots of wine
> (no particular kind, just what I have on hand, but not a sweet wine) a
> tbsp. sugar, grated carrot, diced green pepper and onion, lots of minced
> fresh garlic, sliced fresh mushrooms, fennel seed, basil, bay leaves,
> and some season salt & pepper, but I go light on the salt. I used a lot
> of lean ground beef (browned) rather than make meatballs, and I also add
> a couple kinds of sliced sausage, such as beef Polish sausage. and I
> bring that to a boil to cook out some of the fat; drain. I let the sauce
> simmer a long time, as the longer the better.
>
> I never add any kind of oil, or butter to the sauce, but do toss
> somechopped parsley and butter to the cooked spaghetti (I like the thin
> and I break it in half before cooking).
>
I don't use any jarred sauce (tried them when they first came out and
decided they cost too much money for something not even as good as
what comes out of a can). Then I recently discovered Trader Joe's
"marinara" sauce and it rocked my world. I couldn't believe something
so good could come out of a can! Now I'm wondering if those jarred
sauces have improved too?

--
Food is an important part of a balanced diet.