Almost everyone loves Italian food. The most notable Italian recipe is the spaghetti sauce, with the tomatoes, and the spices that make it taste so good. There are some pasta sauces that are better than others. To make sure that you make the best spaghetti sauce you can possibly make, there are three secrets that Italians know. These are the secrets that I learned from my grandmother, who was a master at making the best spaghetti sauce, every Sunday.
Four Secrets to Good Spaghetti Sauce
The four secrets that I am about to share with you are those that I learned from my grandmother. If you want to make the best spaghetti sauce you have ever tasted, follow these three secrets that real Italians know.
- The first secret has to do with the spice that the entire recipe is centered around. Many people believe that oregano is the spice that spaghetti sauce centers around. This is not true. Oregano is an excellent spice, but it is much better in Greek and Cajun recipes. Real Italians do not use oregano in spaghetti sauce. A much better spice to use is sweet basil. This spice gives spaghetti sauce a much milder tone, and a sweeter flavor. Sweet basil also reduces the possibility of indigestion. When you hear someone claim that pasta sauce upsets their stomach, this is because it has plenty of oregano in it. Using sweet basil instead of oregano will make the sauce not only taste better, but also more digestible. I have been making spaghetti sauce for years, and I have never used oregano in my recipe. I recommend it for pizza sauce, but not spaghetti sauce. Many cooks grow sweet basil in their flower bed outside their house. Fresh basil is excellent in a sauce recipe. But if that is not available to you, you can use the sweet basil purchased in the supermarket in the spice section. This will work just fine. If you don’t know what sweet basil looks like, look at the picture below.
- Spaghetti sauce is filled with acid. This will upset your stomach. There are two ways to reduce the acid in pasta sauce. First, add sugar to the recipe. In fact, I believe this is the most important ingredient in the sauce. I usually add a quarter cup as a minimum. You can ad more, but don’t overdo it. Second, I recommend taking about three hard boiled eggs, shell them, and drop the whole eggs into the sauce. The hard boiled eggs will draw out the acid in the sauce.
- Third, do not use olive oil. This is a myth. Most people believe that Italians use a lot of olive oil. This is not necessarily true. When you saute your onions and garlic at the beginning, use butter or margarine (preferably margarine). The onions and garlic will cook better, and the spaghetti sauce will definitely taste better. Also, this will result in a much cleaner sauce. When you use oil, the sauce will have a residue that settles on top. You will have to skim this residue off the top. This is nasty. With margarine, you will not have this.
- Always add a little wine to your spaghetti sauce. This is the icing on the cake. The best kind to use is a dry, red wine. If you have another kind of wine on hand, don’t worry. Just about any wine will work. You are not going to taste it anyway, because it will cook out. Regardless of this, it sure does add a superb flavor to the spaghetti sauce.
So, if you want to make a tasty, healthy spaghetti sauce, keep these suggestions in mind. The sauce you make will not only be tasty, but the negative after effects will be greatly reduced. This spaghetti sauce will not upset your stomach, contrary to what you may here people say about spaghetti sauce. If you want my spaghetti sauce recipe, I will be happy if you would download it. Just click on the following link.
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Enjoy Your Food !