This spaghetti sauce recipe is super simple. But don’t let that fool you. I use store bought pasta sauce and then add ingredients that turn up the flavor in a big way. The flavor of this spaghetti sauce is deep and rich.
The inspiration for this recipe is from my grandma and grandpa. My grandpa is full Italian, and my grandma learned to cook some of his family’s recipes. Growing up we would visit my grandparents on Sundays, and Sunday dinner was always her delicious sauce with pasta. Or more specifically, penne pasta, that she called “Panines”. But of course, use any type of pasta you prefer.
As an adult my love for spaghetti sauce has not wavered. And our family is lucky to have my grandma’s original spaghetti sauce recipe. My recipe is a little different than hers with store bought sauce, and other additional ingredients. Her original recipe from scratch, is in a separate post.
But I use the secret ingredient she used in her recipe. The secret ingredient is a spaghetti sauce seasoning mix from a store in Magna, Utah called Colosimos– a generational Italian store. You can also purchase this spaghetti sauce mix from me. It is 16 ounces, so it goes along way. I really recommend it. You can purchase it at their store or call them to purchase and they will ship it you. The cost is $7.95 plus tax and shipping. The price of the seasoning mix goes down from $7.95 if you purchase more than one. The phone number to order from Colosimos is (801) 250-1088. For an alternative, you can grind up your spice mix at home. Recipe is below.
This spaghetti sauce recipe includes stew meat as my grandma would use. She alternate bewteen using stew meat, Italian sausage from Colosimos and meatballs. Stew meat may seem strange for a spaghetti sauce recipe, but trust me on this one. It is really good and much better than ground beef. But if you'd like a vegetarian version, you can leave the stew meat and chicken broth out and it will still taste great.
1 67-ounce Prego ® Traditional pasta sauce
1-2 pounds stew meat
1 14.5-ounce can low sodium chicken broth
2 cans fire roasted tomatoes, Hunts ® brand
4 garlic cloves, finely minced
1 tablespoon Italian seasoning
1 tablespoon dried basil
3 tablespoons Colosimos spaghetti sauce seasoning packet or seasoning instructions below
2 tablespoons dried minced onion
1 tablespoon Lawry’s ® garlic salt
1 tablespoon red pepper flakes, optional
2 dried bay leaves
1/4 cup parmesan cheese
1 8 ounce package brown or white mushrooms, sliced
1 bunch basil chiffonade, optional
Fresh cracker pepper to taste
Alternative Spice mix:
1 tablespoon paprika (not smoked)
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon cayenne powder
1 teaspoon Accent ® (MSG)
½ teaspoon sugar
Mix the seasonings together in a small bowl, or place them in a coffee grinder and process for about 10 seconds. Makes about 2 tablespoons. Use 2 tablespoons in place of the Colosimos Spaghetti Sauce Mix, if desired.
Note: I like the Hunts Fire Roasted Tomatoes, but any is probably fine except, I don't recommend Food Club generic because they have smoked flavor.
If you can't find one 67 ounce Prego sauce, three 24-ounce Prego Traditional bottles will work, or one 45-ounce and one 24-ounce Prego bottle will work as well.
Combine all ingredients in a large sauce pan, bring to a simmer on medium heat and taste to assist seasonings, then and add stew meat. Continue to simmer and stir often for hours while covered or until meat is tender.
This recipe can also be made in a slow cooker with the same instructions high, until meat is tender, about 4-5 hours. However the sauce will be thinner than the stovetop method. However, it will thicken up after it’s been stored in the fridge for 24 hours.
Serve with cooked pasta of choice and grated Parmesan cheese. Garnish with basil if using.