My method of making spaghetti sauce has evolved over the last few years. I used to just buy whatever jar of sauce was on sale at the store that week and call it good. But when I started making my own pizza I didn’t want to pay the money for the “special” cans of pizza sauce so I would use spaghetti sauce and freeze half of it for the next time. Then there was one evening when I made up the dough for the pizza and realized I had no sauce. Oh snap, what to do now. Well, I grabbed a can of tomato sauce and added Italian seasoning to it. I didn’t even measure, I just did it to taste. And you know what? It was amazing and everyone raved about it. Then I go to thinking, if making my own pizza sauce tasted this good, maybe making my own spaghetti sauce would taste great as well. And it did. I started using tomato sauce and adding in Italian seasoning, garlic powder, and onion powder to taste and it was wonderful.

Up until this point I had never used Italian seasoning in my life. Now I was going through it like crazy!

Things changed when I made the switch to organic tomato sauce. The sauce was MUCH sweeter and it didn’t seem to matter how much seasoning or salt that I put in it, it still didn’t taste right. In desperation I turned to my More Make-A-Mix Cookery" target="_blank">More Make a Mix cook book and tried their spaghetti seasoning recipe hoping that with the extra seasonings they added it would give a more rounded flavor, and I was not disappointed!

I follow the recipe for the seasoning, but not for the sauce itself. It does call for green pepper flakes (which I had never heard of), but I use red pepper flakes and use half of what is called for. You will want to adjust that to your heat preferences. I would use 1 packet for 1-2 cans of tomato sauce, and 2 for 3 cans of sauce. Last night I used 3 packets for 3 cans of sauce and it was mucho caliente!

Spaghetti Seasoning Mix

1-1/2 tsp dried minced onion

1-1/2 tsp dried parsley

1-1/2 tsp cornstarch

1 tsp dried green pepper flakes

3/4 tsp salt

1/8 tsp dried minced garlic

1/2 tsp granulated sugar

1/4 tsp ground oregano

1/4 tsp ground basil

Mix them all together. You can either add it right away and heat sauce through, or you can store in foil or a sealed container and keep in a cool dry place for up to six months. Be sure to label and put the date on.

I don’t add in the sugar. I try to cut out sugar whenever possible, plus I don’t like sweet spaghetti sauce.

How do you like your sauce, sweet or savory?

*Please not that the link for the cook book is my amazon affiliate link.