Enhance That Jar of Spaghetti Sauce

Enhance That Jar of Spaghetti Sauce

J.Mohojo 0

"I never have enough sauce from just a jar alone. I also like the taste of fresh ingredients. I like to combine both in this recipe! The red wine makes all the difference. Serve on favorite noodles with mozzarella cheese and mushrooms on top."

Ingredients 55 m {{adjustedServings}} servings 122 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Melt butter with olive oil in a small skillet over medium-high heat. Cook and stir mushrooms in butter mixture until softened, 2 to 3 minutes. Add 1/4 cup red wine; bring to a simmer, reduce heat to medium-low, and cook until the mushrooms are very dark and shrunken in size, about 20 minutes.
  2. Heat a large pot over medium heat. Cook and stir ground beef, yellow onion, diced tomatoes, red bell pepper, green bell pepper, and garlic together until the beef is completely browned, about 10 minutes; season with oregano, basil, and rosemary. Stir 3/4 cup red wine and tomato paste into the beef mixture. Pour spaghetti sauce into the pot; stir. Return mixture to a simmer and continue cooking until the flavors blend, 10 to 30 minutes.
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Reviews 8

  1. 8 Ratings

Thisni Caza

What a great idea! The point of this recipe, as I understand it, is to up the flavor and freshness profile of sauce from a jar. Even a very good sauce from a jar is still going to taste like sauce from a jar.

Sarah Jo

I omitted the butter and increased the olive oil (to be honest, I have used butter in a tomato-based sauce before and I did not like the end result). I left out the meat because I was using this sauce for a Baked Ravioli recipe. I also cut back on the rosemary a bit because it can be quite potent and I didn't want it overpowering the sauce. I also added a couple tablespoons of brown sugar. I let this simmer for a little over two hours. My jarred sauce was a more expensive quality and I used a good bottle of burgundy. VERY GOOD. You would have thought I cooked this from scratch!


Zero point in this one. You are just making your own spaghetti sauce, esp if you increase the paste or add a can of crushed tomatoes. Unless you have your own garden (and many of us don't), it is more cost-effective to just buy a better jar of sauce!