A good way to stretch a jar of spaghetti sauce is to add a can of crushed tomatoes and simmer it all together. Add a few of your favorite spices and you’ve just turned a boring jar of cheap spaghetti sauce into a crowd pleaser.
Does anyone have any delicious spaghetti sauce recipes?
Be sure to catch up on all the previous Let’s Save Some Money posts.
Deal Finder E says
Easy Recipe that I invented: Delicious and Cheap!
Cut up an onion and garlic. Saute with some olive oil till softened (don’t burn it!).
Add Tomato Paste and a can of water. Throw in your herbs (fresh or dried -basil, oregeno, little rosemary, salt and pepper, sometimes garlic powder and crushed red pepper flakes). Voila! That is it! If you want to make a meat sauce. Cook the meat with the onion and garlic, and then make the sauce on top!
Charity says
Great idea! Thanks & PS thanks for the link to how to organize your coupons, Kristin! I appreciate your time! You are such a busy lady and thanks for getting back to me :-) You are a blessing to me!!
Clare C. says
I do this all the time! One jar of spaghetti sauce is just not enough for our family so I add a can of either diced or crushed tomatoes. If the sacue is too thin, I thicken it with either parm. cheese or bread crumbs (which I make and keep in my freezer,) or a combination of the 2. We actually had spaghetti for dinner last night, made just like this. :)
AprilS says
I haven’t made homemade sauce since my youngest was born…LOL. I use Hunt’s canned sauce, since I used Hunt’s tomatoes I figured it was as close I could get to mine. I stretch my sauce by adding paste. After I pour the sauce into the pot I usually “rinse” any left in the can out with a little water & add it to the pot. I add 1 can of paste to make it thicker & richer. It takes less sauce on your noodles when it doesn’t run to the bottom of the plate!
Amanda says
I have about 40 cans of sauce that i got for free at publix, so no need to stretch it. Publix always seem to have a bogo free; which with coupons, they are almost always free:)
Emily says
I make my own spaghetti sauce and meatballs from scratch (tomato puree, sauce and paste as a base for the sauce and beef/veal/pork for the meatballs) about every 2-3 months. It’s a very time consuming process, so I make a TON at a time and freeze 5-6 containers at a time. My kids LOVE meatballs (and it is one of the very few meats I can get them to eat), so each container usually only lasts us 1 meal and maybe lunch for the kids and me the next day.
Barbie says
I enjoy making my own spaghetti sauce with tomato sauce and paste (which I can often get free or REALLY cheap), spices, ground beef (I get the super-lean stuff from Sam’s Club for just under $2 per pound), and parmesan cheese. I can make a HUGE batch (like, enough for spaghetti for dinner, then to top pizza for lunch the next day, and a little left over to stir into chili so it doesn’t go to waste) for less than $3, so I don’t worry that much about stretching the bottled stuff. I usually do add meat to the bottled sauces, just because we like it better that way.
Beccy Gebur says
We buy Ragu when its a $1 per jar. Then I add different things to it each time. The boys love spaghetti. The problem is that I think I have more than enough but there never is.
Angela D. says
I use Hunts sauce for the start of my spaghetti sauce since it is so much cheaper than Ragu (lots of times I find it 10/$10 or better!). The problem is that it can be so runny. I get around this by adding diced tomatoes, sweet italian sausage, hamburger meat, onion, garlic and spices..plus a big scoop of ricotta cheese which thickens it nicely.
Tabitha says
I did a whole post a while back on stretching your spaghetti!
http://savingtowardabetterlife.blogspot.com/2010/03/mondays-money-saving-recipe.html
Missy says
I always add a can of diced (not crushed) – but we like chunky sauce – sometimes they taste a bit acidic so I will add a tbls of brown sugar – mmmmm goood