Spaghetti sauce is a versatile base that can take on many different flavors depending on what ingredients you add. If your sauce tastes flat or one-note, there are many easy ways to punch up the flavor and make it more complex and delicious.
Using Fresh Herbs
One of the simplest ways to boost the flavor of spaghetti sauce is to use fresh herbs. Leafy herbs like basil, oregano, and parsley add a vibrant freshness and aromatic quality that dried herbs can’t quite match. Here are some tips for using fresh herbs in sauce:
- Chop the herbs finely or tear them into small pieces so they distribute nicely throughout the sauce.
- Add tender herbs like basil and parsley near the end of cooking so they don’t get too wilted and browned.
- Heartier herbs like oregano and rosemary can be added earlier in cooking and will hold up well to simmering.
- Start with a small amount of herbs, taste, and add more if needed. It’s easy to add but you can’t take away.
- A general guideline is 1/4 cup of loosely packed fresh herbs for a big batch of sauce.
Some classic Italian herb pairings to try are basil and oregano, parsley and garlic, or a mix of all three. The possibilities are endless!
Spices and Chilies
Dried spices and chilies are an easy way to add layers of flavor and heat to a marinara sauce. Spices like cumin, paprika, and red pepper flakes add earthiness and smokiness. A dash of cayenne pepper packs some heat. Here are tips for using them:
- Blooming the spices briefly in olive oil deepens their flavors.
- Add dried chilies early so they have time to infuse the sauce.
- Use red pepper flakes or cayenne sparingly – a little goes a long way.
- Cumin, paprika, and Italian seasoning blend nicely with traditional Italian herbs.
- Start with 1/4 teaspoon of strong spices and adjust to taste.
Wine and Vinegar
For a quick punch of acidity and flavor, stir in some wine or vinegar once the sauce is nearly done. Some options:
- Red wine adds a fruity, robust flavor.
- Balsamic vinegar has a rich sweet-tart taste.
- Red wine vinegar brightens up the sauce.
- Add 1/4 cup wine or 1-2 tablespoons vinegar at a time.
- Allow the raw alcohol taste to cook off if using wine.
- Wine intensifies the longer its cooked, so add near the end.
Canned Tomatoes
Adding a can of whole, diced, or crushed tomatoes boosts flavor and texture. Tip: Pick a style with ingredients added like garlic, onion, and basil for extra flavor with no work!
Sauteed Vegetables
Sauteeing aromatic vegetables is a easy way to add layers of flavor. Try:
- Sauteed onion, carrot, and celery.
- Sauteed garlic, mushroom, and bell pepper.
- Sauteed zucchini, spinach, and eggplant.
- Cook the vegetables until softened before adding to the sauce.
- For convenience, prep and freeze veggie mixes ahead of time.
- If pressed for time, use thawed frozen vegetables instead.
Meat
Browned ground beef or Italian sausage add hearty, savory flavor to sauce. Tips for adding meat:
- Cook until browned and crumbled. Drain excess grease.
- For convenience, brown meat ahead and freeze.
- Add cooked sausage chunks or meatballs instead of ground meat.
- Use a slotted spoon to remove cooked meat and add just before serving.
- This prevents the sauce getting greasy and the meat overcooking.
Nutritional Yeast
Nutritional yeast adds savory umami flavor and thickness. Here’s how to use it:
- Whisk a few tablespoons into the simmering sauce.
- Sprinkle on top of individual portions for a parmesan-like flair.
- Look for “nooch” fortified with vitamin B12.
- Start with 1-2 tablespoons and add more to taste.
Italian Seasoning
An easy shortcut for big flavor is to stir in Italian seasoning blend. It typically contains:
- Oregano
- Basil
- Rosemary
- Thyme
- Parsley
- Crushed red pepper
Remove any individual herbs from your blend that you don’t like. Customize it to suit your tastes!
Sun-dried Tomatoes
Chopped sun-dried tomatoes add concentrated tomato flavor and sweetness. Ways to use:
- Chop finely and add near the end of cooking.
- Soak in hot water first to rehydrate for a softer texture.
- Add tomato packing oil for extra flavor.
- Sun-dried tomato pesto swirled in adds instant flavor.
Mushrooms
Meaty mushrooms add texture and savoriness. Saute before adding for maximum flavor:
- Chopped cremini or white mushrooms
- Sliced shiitake or portobello mushrooms
- Dried porcini mushrooms, soaked and chopped
Caramelized Onions
Sweet, browned onions are a rich flavor bomb. To caramelize:
- Cook low and slow in olive oil for 30-45 minutes.
- Sprinkle with a little salt and sugar to speed up browning.
- Add a splash of balsamic or red wine vinegar.
- Cook down to a deep brown, jammy consistency.
Roasted Garlic
Roasted garlic has a mellow, sweet flavor. To roast:
- Cut the top off a garlic bulb, drizzle with olive oil.
- Wrap in foil and roast at 400F for 45-60 minutes.
- Squeeze the softened cloves into the sauce.
Anchovy Paste
A little anchovy paste adds savory umami flavor with no fishiness. Here’s how to use it:
- Stir in just 1/4-1/2 tsp for a big pot of sauce.
- Saute briefly in olive oil before adding other ingredients.
- Add towards the end of cooking so the flavor doesn’t dissipate.
Capers
Briny capers provide a bright, acidic punch. Add them:
- Right at the end to retain crisp texture.
- Chopped or minced for even distribution.
- Drained before use to prevent excess brine.
- Use 1-2 Tbsp for an average batch of sauce.
Olives
Chopped olives provide a savory, briny flavor. Good olive varieties to use:
- Kalamata – earthy, wine-like flavor
- Green – bright, grassy flavor
- Pitted to prevent an unpleasant texture
- Hand torn or finely chopped into small bits
- Stir in 1/4-1/2 cup at the end of cooking
Parmesan Rind
Adding a Parmesan rind to the sauce infuses rich, savory flavor. Here’s how:
- Toss a 1-2 inch chunk of rind into the simmering sauce.
- Remove the rind before blending or serving.
- Can also add to simmering tomato paste or crushed tomatoes.
- Other cheese rinds like Pecorino Romano also work.
Balsamic Vinegar
A drizzle of syrupy glaze takes the sauce to new levels of sweet-tart richness:
- Simmer balsamic vinegar until thickened and reduced by half.
- Swirl into finished sauce or drizzle on top of pasta.
- Sprinkle on flaked parmesan for next-level flavor.
Beef Stock
For a meatier, heartier sauce try adding:
- A few spoonfuls of prepared beef stock or broth
- Dissolved beef bouillon
- Splash of beef jus from a roast
Reduce the liquid to concentrate the savory flavors.
Bacon
Crisp-cooked chopped bacon adds smoky, salty flavor. Fry it up:
- Chopped into small bits
- Until golden brown and crispy
- Drain excess grease before adding to sauce
- Keeps in the fridge for 5 days for spur of the moment adding
Pancetta
Italian bacon take the sauce up a notch. Here’s how to use it:
- Dice the unsmoked Italian bacon
- Saute until crispy
- Remove with a slotted spoon to prevent greasiness
- Whisk a bit of the rendered fat into the sauce
Prosciutto
Thinly sliced, sautéed prosciutto adds concentrated flavor. Try it:
- Chopped into small pieces
- Sautéed briefly until a little crispy
- Removed from sauce before serving
- Sprinkled on top for garnish
Sausage
Sautéed spicy sausage gives the sauce a meaty boost. Cook it:
- Removed from casing and crumbled
- Browned over medium heat
- Drained on paper towels
- Then stir into sauce at the end
Chicken Liver
Minced chicken livers provide earthy, meaty richness. Cook them:
- Chopped finely
- Sauteed until cooked through
- Seasoned with salt, pepper, garlic
- Add towards the end of simmering
Lemon Zest
A pop of bright citrus from grated lemon zest balances the flavors. Add it:
- Finely grated on a microplane
- From a washed, organic lemon
- At the very end, once off heat
- Let the zest steep briefly to infuse
Conclusion
With a few pantry items and fresh ingredients, it’s easy to take basic spaghetti sauce from flat to fabulous. Herbs, spices, vegetables, cheeses, and more all lend their unique flavors to create a memorably delicious sauce full of depth and complexity. Experiment with combinations and find your signature spaghetti sauce!
