"BabyJane Hudson" > wrote in message
...
>I have never made a home made spaghetti or marinara sauce, but I will
> try soon. What are the basic essential spices one should have on hand
> when cooking such sauces? Is there a pre-made mixture, (brand) that
> most agree is the best if not using fresh spices?
>
> Are homemade sauces that are simple as good or better than jar sauces
> one buys in a store?

My current favourite combination is dried oregano, dried basil, fresh
tarragon, fresh rosemary, fresh crushed garlic and fresh ground black
pepper. (I don't think the tarragon and rosemary are at all "classic",
though Some recently posted a bolognaise sauce recipe which involved
roasted garlic, tomatoes and peppers, that sounds absolutely *gorgeous* and
as soon as I find it again, I shall try it.

I've never come across a jar sauce that's OK on its own, but they do make a
useful substitute if I've run out of tinned tomatoes. Only about half a jar,
though, and I usually sloosh in a bit of creme fraiche or Greek yogurt to
"cut" the saltiness.

Jani

>
> "BabyJane Hudson" > wrote in message
\
>>
>> Are homemade sauces that are simple as good or better than jar sauces
>> one buys in a store?
>
I'll have to recommend this that I like so very much - I just finished off a
jar.
It is Trader Joe's Rustico Southern Italian. I think it is top notch.
It has mushrooms in it, and I couldn't make it this good because I'm 'no
good' at making a sauce with mushrooms that tastes good enough for me.
Good, good, good.
Dee Dee