I was on a quest for a very good, home made spaghetti/pasta sauce. I am a hardcore Ragu user when it comes to my spaghetti but I wanted something different for different pasta dishes and to just throw in some new flavor once in a while. I searched high and low on the internet and found a few that might work. My sister gave me hers (which I promised never to share with anyone as it's her secret!) my aunt gave me hers and another friend gave me theirs. They were all good, and I used ingredients from all of them to make one of my own! I think it's really good and the family loves it so that counts as a winner in my book.
My Not So Secret Pasta Sauce!
The herbs/spices you will need: Parsley, Oregano, Basil, Thyme,Marjoram,
And: Mrs Dash, Tomato, Basil and Garlic
Also need 1/2 tsp of garlic salt to throw into this mess.
Combine 1 tsp each of all the herbs and spices above in a bowl. Use your fingers and pinch and roll them to release the oils in them. Add 1 heaping tsp chopped dehydrated onions, 1 heaping and I mean HEAP-ING Tbsp Baco's bacon bits. Toss in the garlic salt and set aside.
In a good sized sized pan, put in the 4 cans of sauce, the tomatoes (drained) and the paste.
Add 1/3 cup extra virgin olive oil. Blend together and make sure the paste is incorporated into the sauce.
Stir in the bowl of spices and herbs Bacos and dried onions, making sure to get them blended into the sauce well. Give it a taste. At this point, I usually add a tsp or so of sugar to help cut down the acidity a little bit (My heartburn doesn't like that acid stuffs!). Adding more sugar will make it taste more like a marinara sauce, just a heads up!
Simmer over low heat until it tries to boil and then put it on warm, make sure to stir it down once in a while as some of the water will cook out of it.. NEVER boil it. It will make the Oregano taste bitter.
I leave it on the burner on warm until the pasta is ready to be served. You can also add meat to this one for a variety of different pasta dishes. HOWEVER, I do NOT add meat to it if there is going to be extra that I will be storing for future use.
Allow to cool fully before storing extra sauce in an airtight container.
I put cooled sauce into a freezer bag and store it in the freezer until I need some again.
