"aem" > said:

> wrote:
> > [snip]
> > wondering if there was some way to jazz up a
> > pre-made pasta sauce to make it taste better. One of the recipes uses
> > fresh basil but that's about it. Any ideas welcomed...TIA
>
> Certainly cooking some onions and garlic would be a good start.
> Crushed fennel seeds are good, but maybe your sausage already has some
> fennel. The one essential that hasn't been mentioned yet is a good
> splash of the hearty red wine that you plan to drink with the meal.
> Put it in the pan after you've browned the sausage, onions and garlic,
> and scrape the bottom of the pan to loosen any tasty bits that formed
> there. Then add the tomato sauce. -aem

Wine is a wonderful addition. Also, shredded carrots. Here are two easy,
from-scratch recipes I like a lot:

* Exported from MasterCook *

Harry's Tomato Sauce

Recipe By :Harry Demidavicius
Serving Size : 10 Preparation Time :2:15
Categories : food processor sauces/gravies


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large carrot -- cut in large chunks
1 stalk celery -- cut in large chunks
1 medium onion -- cut in large chunks
1 clove garlic
1/4 cup olive oil
1 tablespoon dried oregano
1/4 teaspoon ground fennel -- (Damsel's addition)
28 ounces Italian tomatoes -- crushed
1 cup dry red wine
1/4 cup fresh parsley -- minced

1. Blend the carrot, celery, onion, garlic, oil, and oregano in a food
processor until emulsified.

2. Empty the tomatoes into a large saucepan on medium heat and mash them.
Stir in the vegetable mixture. The resulting blend should be quite thick &
look reddish with traces of green & yellow visible. When it starts to
bubble turn down the heat & simmer uncovered for about 90 minutes,
stirring occasionally, until it has reduced & blended into a sauce.

3. Add in the wine and continue to simmer for a few more minutes. Stir in
the parsley simmer for 5 more minutes. Taste and adjust seasonings and
remove from heat.

4. The sauce may now be served over pasta or stored in the refrigerator in
tightly capped 28 ounce jars.

Cuisine:
"Italian"
Source:
"rec.food.cooking"


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And here's my mom's:

* Exported from MasterCook *

Spaghetti Sauce

Recipe By :Pat Zastera
Serving Size : 1 Preparation Time :0:00
Categories : Meats/main

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 md Onion -- chopped
1 sm Carrot -- chopped
1 md Garlic clove -- chopped
1 md Celery stalk -- chopped
2 Parsley -- chopped
1/2 c Butter
4 tb Olive oil
4 tb Romano cheese
1 cn Tomato puree (20 oz.)

1. Heat olive oil and butter, cook chopped vegetables until onions are
very soft (about 10 minutes).

2. Add tomato and salt & pepper to taste: cook 20 minutes more.

3. Add cheese and serve.




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