# Simple Spaghetti Sauce Ingredients **URL:** \ **Category:** Cafe Society\ **Created:** [February 1, 2006, 1:01am UTC](https://boards.straightdope.com/t/simple-spaghetti-sauce-ingredients/342446 "2006-02-01T01:01:36Z")\ **Posts on this page:** 8\ **Page:** 2
**Author:** ![Trunk](https://avatars.discourse-cdn.com/v4/letter/t/87869e/32.png) [@Trunk](https://boards.straightdope.com/u/Trunk)\ **Post date:** [February 1, 2006, 1:53pm UTC](https://boards.straightdope.com/t/simple-spaghetti-sauce-ingredients/342446/21 "2006-02-01T13:53:19Z")
> [@Askia](#): > > For those who wish a clingier texture, one that really sticks to your noodles: try using canned tomato puree instead of canned sauce or paste. > > Each of my spaghetti recipes are similar, but I’m such a “pinch of this, dash of that, cup of this, clove of this, can of this” cook that I can only approximate, never replicate, my dishes. > > I think I’m making a spaghetti dinner one of these upcoming Sundays in a couple of weeks. Maybe have the family over. I think “canned tomato puree” is the same thing people are calling “crushed”. SOme call it “crushed tomatoes in puree” some call it “crushed tomatoes” some just call it “puree”. I like to use that, or whole, peeled when I make my sauce. The sauce in the “whole peeled” is usually pretty thick. I also make my pizza sauce from the “crushed”. > [@](#): > > Can anyone recommend a GOOD garlic spread for bread? Anyway – a GOOD garlic spread for bread. . .I just spread the bread liberally with butter, then sprinkle garlic powder & salt and the slightest sprinkle of oregano on the bread, then bake/broil it. Oh, I’ll also drizzle a little olive oil on the bread. ---
**Author:** ![caveman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/caveman/32/7242_2.png) [@caveman](https://boards.straightdope.com/u/caveman)\ **Post date:** [February 1, 2006, 3:21pm UTC](https://boards.straightdope.com/t/simple-spaghetti-sauce-ingredients/342446/22 "2006-02-01T15:21:42Z")
[Here](http://cuisine.ret3.net/tsauce.html)’s my family’s recipe. It’s simple but time consuming. Not bad it you’re not going ot be leaving the house that day, though. I make it every 2 to 3 months and freeze it for later use. ---
**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\ **Post date:** [February 1, 2006, 3:52pm UTC](https://boards.straightdope.com/t/simple-spaghetti-sauce-ingredients/342446/23 "2006-02-01T15:52:47Z")
Whatever you get, get the Muir Glen cans. They really do have a better taste. (They might be lurking in your organic-Birkenstock section.) ---
**Author:** ![sturmhauke](https://avatars.discourse-cdn.com/v4/letter/s/e47c2d/32.png) [@sturmhauke](https://boards.straightdope.com/u/sturmhauke)\ **Post date:** [February 2, 2006, 7:34am UTC](https://boards.straightdope.com/t/simple-spaghetti-sauce-ingredients/342446/24 "2006-02-02T07:34:52Z")
For garlic bread, I do this: Soften (not melt) a stick of butter to an easily spreadable consistency, then mix with a bit of garlic powder and paprika. Slice the bread vertically most of the way through, leaving the bottom crust to hold the pieces together. Apply the butter to each slice. Wrap the loaf in foil and bake at 350[sup]o[/sup] F for about 10 minutes or until the bread is hot. Result: soft, garlic buttery goodness. ---
**Author:** ![Plynck](https://avatars.discourse-cdn.com/v4/letter/p/3e96dc/32.png) [@Plynck](https://boards.straightdope.com/u/Plynck)\ **Post date:** [February 2, 2006, 3:32pm UTC](https://boards.straightdope.com/t/simple-spaghetti-sauce-ingredients/342446/25 "2006-02-02T15:32:23Z")
> [@levdrakon](#): > > I do that sometimes. I generally don’t like adding sugar to things, but carrots add just a bit of sweetness, some extra nutrition and you’re right, no one knows they’ve been added unless you tell them. I’ll shred the carrots finely though, instead of mincing. Which is why I don’t always add carrots. I’m too lazy to shred them. I put them in the food processor. It just adds to the body, and helps to reduce the acid a bit. I’ve also added some baking soda to neutralize the acid. I haven’t perfected the right amount though; I don’t get the heartburn, but too much seems to make the sauce too bland. I make four batches at a time. It doesn’t add appreciably to the cooking time, and saves time down the road. And it’s nice to not have to cook when the weather is hot and humid. I use 4 cans of tomatoes (I mix peeled plum tomatoes and crushed tomatoes) and 4 cans of paste. That makes it extraordinarily thick, but I also add a bottle of red wine which makes it about right. Onion, garlic, basil, pepper. I’m not a vegetarian, so I’ll add sausage. I’ll drop in spare ribs at the beginning for taste, but pull them out for a sandwich before I put the sauce into containers. Each batch fits into a half-gallon container and it seems to freeze well. ---
**Author:** ![Annie](https://avatars.discourse-cdn.com/v4/letter/a/858c86/32.png) [@Annie](https://boards.straightdope.com/u/Annie)\ **Post date:** [February 2, 2006, 6:09pm UTC](https://boards.straightdope.com/t/simple-spaghetti-sauce-ingredients/342446/26 "2006-02-02T18:09:37Z")
Time to remind y’all of the [Official SDMB Spaghetti Sauce Recipe](http://boards.straightdope.com/sdmb/showpost.php?p=2815277&postcount=13). The key is to skim off the orange acids. Do not omit this step. Ever ever ever. ---
**Author:** ![QuizCustodet](https://avatars.discourse-cdn.com/v4/letter/q/7ba0ec/32.png) [@QuizCustodet](https://boards.straightdope.com/u/QuizCustodet)\ **Post date:** [February 2, 2006, 7:25pm UTC](https://boards.straightdope.com/t/simple-spaghetti-sauce-ingredients/342446/27 "2006-02-02T19:25:24Z")
> [@Askia](#): > > Can anyone recommend a GOOD garlic spread for bread? Until recently I used the butter + garlic salt method outlined by a couple of posters above - a friend has since converted me to using 2-3 cloves of garlic crushed into about a quarter-cup of butter. (For 2 people sharing a baguette about 16 inches long). We both really like garlic, though, so it might be over-peppy for some. I’ll be adding some oregano and paprika next time I make it, see how that turns out. ---
**Author:** ![romansperson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/romansperson/32/17100_2.png) [@romansperson](https://boards.straightdope.com/u/romansperson)\ **Post date:** [February 2, 2006, 8:06pm UTC](https://boards.straightdope.com/t/simple-spaghetti-sauce-ingredients/342446/28 "2006-02-02T20:06:09Z")
> [@Zsofia](#): > > Whatever you get, get the Muir Glen cans. They really do have a better taste. (They might be lurking in your organic-Birkenstock section.) I’ll second the recommendation for this brand. I just started using their fire-roasted diced tomatoes for a couple Creole and Mexican dishes I make, and they are truly superior in taste. I also like San Marzano tomatoes. [Previous page](https://boards.straightdope.com/t/simple-spaghetti-sauce-ingredients/342446.md?page=1)