I made this spaghetti last week when Husband was out of town and due to arrive back that night. Spaghetti is his favorite food (don’t tell him but I really made spaghetti because there was nothing else to make). Anyway, he tasted it and said it was really smooth and a lot less acidic than his sauce, so that’s why it’s called Smooth Spaghetti Sauce. The reason for the smoothness? Brown sugar!
Except for the canned items, I didn’t measure anything so any measurements listed are approximate.
- 1 can tomato sauce
- 1 can diced tomatoes
- 1 can tomato paste
- 3 Tbsp basil, the fresher the better
- 1.5 Tbsp marjoram or oregano
- 2 Tbsp balsamic vinegar
- 1 to 1.5 Tbsp brown sugar*
- I completely forgot to add this but it is essential: 1 package of fresh baby bella mushrooms, washed and sliced (canned will also work)
- optional: feta cheese
*for the brown sugar, since I never measure anything, it is not “packed,” even though I know brown sugar should always be packed. I just used my fingers to grab a bunch out of the bag and threw it in. I am guessing that it was approximately 1.5 Tbsp unpacked brown sugar.
- Sauté the mushrooms in olive oil and balsamic vinegar.
- Throw all the ingredients, including the sautéed mushrooms, in a sauce pan over medium-low heat and stir it around until it’s a creamy, delicious sauce. Adjust herbs, vinegar and sugar to taste.
- Serve over spaghetti noodles and add fresh crumbled feta cheese on top. Focaccia bread would make a great addition as well!