Success Stories Whether you make it from scratch or buy it in jars at the grocery store, at some point you may need to thicken your spaghetti sauce. There are many ways to thicken a sauce, some of which may change the taste and texture a bit. The ingredients you have on hand, the time you have available, and the flavor you are trying to achieve will determine which thickening option you choose.
The following guide will help you thicken your spaghetti sauce.
How to Thicken Spaghetti Sauce?
Whether you make it from scratch or buy it in jars at the grocery store, at some point you may need to thicken your spaghetti sauce. There are many ways to thicken a sauce, some of which may change the taste and texture a bit. The ingredients you have on hand, the time you have available, and the flavor you are trying to achieve will determine which thickening option you choose. The following guide will help you thicken your spaghetti sauce.
Method 1/2: Thicken without changing the flavor
Reduce by cooking over low heat. The reduction is the most natural and easiest way to thicken spaghetti sauce.
The method is as follows:
- Bring the tomato sauce to a boil, reduce the heat slightly, and simmer, uncovered, until the desired consistency is reached. Stir the sauce often to prevent scorching. This will accelerate the evaporation of excess water and make the sauce thicker.
- The taste of the sauce will not change with this method, but it may take longer depending on the amount of water you want to evaporate.
Add cornstarch to the spaghetti sauce
The cornstarch mixture has no flavor and will not change the taste, but it may change the consistency of the sauce by giving it a silky sheen.
- Using equal amounts of water and cornstarch, mix and then add to the sauce. Pour only a small amount at first. Cornstarch is a strong thickener, so less than a teaspoon may be enough for a large pot of spaghetti sauce.
Make a roux Add to the sauce
Melt the butter and add the flour to make a roux. They are used as a thickening agent in French cooking. Roux is the reason creamy Alfredo sauce is as thick as it is!
- After making the roux and adding some to the spaghetti sauce, you need to cook the sauce for at least 30 minutes longer. If you don’t, you will taste the texture of coarse-grained flour. You can also cook the roux before adding it to the spaghetti to get rid of the powdery flour texture.
- With additional cooking, the roux can change the flavor of the sauce, albeit subtly.
Try adding breadcrumbs
Breadcrumbs, like roux, are an excellent thickener, as they are primarily wheat flour. You may be able to taste the addition of the breadcrumbs a bit, but they are the vector for most of the sauce. You will notice more thickness than flavor.
Add the mashed potatoes
Peel, boil and mash the potatoes add butter and milk or cream as needed, and stir them into the sauce. It will be slightly sweet, but the main effect is that the sauce will be thicker. It will also be much more filling.
Finish cooking the spaghetti in the sauce itself
Prepare the spaghetti until it drops slightly. Drain the spaghetti completely so that no water remains and add the spaghetti to the pot with the sauce. Finish cooking the spaghetti in the sauce itself for a minute or two. The starch in the spaghetti will help thicken the sauce and you can be sure that the spaghetti is well coated with the sauce.
Method 2/2: Thickening with Flavor Booster
Add the tomato paste
The best time to add the paste is at the beginning so that the spice flavors can mellow out the flavors of the paste. If you need a quick thickener, you can add the tomato paste later.
. Powdered or shredded cheese can help thicken the sauce quickly. The cheese will alter the flavor of the sauce slightly.
- Cheeses such as Parmesan and Romano are highly salty, so keep that in mind when adding salt to your sauce.
Add cream to make a creamy tomato sauce
This will thicken the sauce slightly and completely change the flavor and type of spaghetti sauce.
Add vegetables to the sauce
Vegetables add depth and richness to the spaghetti sauce and provide additional nutrition to the boot.
- Traditional Italian cooks have been known to add finely chopped carrots to their sauces, but they need to be cooked until the carrots are soft and sloppy. This also helps to reduce the acidity of the sauce.
- You can also puree and fry the onions and peppers to thicken the sauce, but this will change the flavor.
- You can also try finely chopping various mushrooms to add extra thickness and umami flavor.
- Finely chopped eggplant works like a charm, too! Be sure to remove the tough outer skin before shredding.
Char some ground beef or Italian sausage and add it to the sauce.
The meat and tomato flavors blend best when cooked for a long time in spaghetti sauce.
1. What should I do if I put too much hot sauce in my spaghetti sauce?
If you put too much hot sauce in your spaghetti sauce, you can add salt. It will keep it from burning.
2. Can I use mashed potato flakes?
You can try it, but it won’t help much due to its low starch content. It may ruin the texture of the sauce.
3. How can I intensify the flavor of the sauce without using meat?
When cooking the sauce, add beef stock or broth to make it more robust in flavor.
4. Do I need to use both puree and paste for the garden tomatoes to make the sauce?
The best result is if you add a little of everything. Add the pasta, puree, and chunks, and add some spinach to it as well, to add some green garden flavor.
- Cornstarch and cold water to avoid lumps.
- Adding water from cooked pasta will not make the sauce thicker.