Everyone who cooks has got some trick for making spaghetti sauce. Some of those I have tried recently and enjoyed are as follows:
- Cook a big pot of it ahead of time; simmer and stir for two or three hours after it’s all together, and then turn off the element, put the lid on and let it sit on the stove overnight. The next day, turn it back on and let it simmer again for a few hours. When you’re done, the taste will jump out at you.
- Soy sauce instead of salt. Darkens the sauce very nicely, and adds a nice richness to it. This can very easily be overdone, so be gentle.
- Big chunks. I used to mince everything up, but big hunks of stuff is a lot more satisfying. Mushrooms cut in four, sausages cut in four or five, and so forth.
My own trick, such as it is, is this: sautee the mushrooms in garlic separately before adding them into the sauce. To cook a large pot, and use an entire bulb of garlic; peel it, mince it all up. Fry some sausages up, if you like that kind of thing, and when they’re done enough to cut up pull them out of the fry pan and lightly sautee the mushrooms in that same pan with two thirds of the garlic and a generous hunk of butter. Throw the cut-up sausages into the big pot (where, presumably, your ground beef has been browning) along with your onions and green peppers and crushed tomatos and so on. Put the rest of the garlic into the pot when you mix all of that together, and simmer. Put the mushrooms in when they’re lightly browned and proceed as usual.
Season to taste, of course, remembering that too much oregano is the signature finishing move of the rank amateur and tasteless philistines the world over.