So I am often asked by family & friends how I can make 1 jar of spaghetti sauce outlast the noodles. I decided I would share my tips with y’all – maybe it will help someone (:
When Cody and I first got married, he wasn’t making much. He was a lower rank in the Army and was receiving single soldiers pay.
So when I went grocery shopping, I wanted to make sure I made enough for dinner AND have leftovers for him to take to work the next day for lunch.
- Always add a meat. I have added meatballs, ground beef, chicken and turkey. Not all at once but those are the different meats I’ve tried.
- Shred or finely chop those “I’ll toss out tomorrow” veggies. Zucchini, carrots, onions, bell peppers & mushrooms are just a few that I add. I make sure the carrots & zucchini are shredded with my cheese shredder then put into a food processor.
- Add milk. I know that sounds crazy, but I add about 1/3rd of a cup of milk to the empty spaghetti jar. It helps get all the extras off the sides. I normally buy ‘tomato alfredo’ sauce so you can’t tell a difference – but when I don’t get that you still can’t tell a difference.
- At the very end of boiling the noodles I add about 1/3rd of a cup of the boiling spaghetti noodle water. It helps add the salt from the water that I add while boiling but it also helps make more.
- Never boil your spaghetti sauce. If you leave it too long, it burns to the bottom – losing all that sauce you just worked hard making. Just turn it on a low setting like 3 or 4. Watch it and stir often.
I always have leftover sauce and no leftover noodles – and we aren’t stingy when saucing our noodles! lol
Just make sure once your sauce is completely cooled, you put it in an airtight container or freezer zip bag and freeze the leftover sauce. You can add it to your next spaghetti meal OR use it for an Eggplant Parmesan.
I hope that helps some of y’all stretch a dollar! Feel free to add your own tips and secrets in the comments