I'm now on my second cup of coffee ( Black Silk ) since I started working on learning a new CMS for my work website... Had to start early ( for a Sunday ) around 8am-ish so it doesn't look like I'm getting a weekend this go around...
breeze...
Not sure if you are making your own sauce for the spagetti or not... but what I'm going to suggest doesn't matter because you can also use this to "fix up" a store bought jar just as easily.
If you don't already have it, and most people don't, get some Anise or Star Anise ( ground ) and add just a little bit to the sauce. Be aware that Star Anise is about 4 to 8 times stronger than just ground Anise seed... I'll use the more common Anise seed in the measurement examples I give, so take that into acccount.
For 32oz jar of sauce, add about one half of a teaspoon ( the smaller spoon btw ) of ground Anise seed.... but do it in stages so you don't over use it for your own taste, start with about 1/8 of a tsp and work up. The secret is that in the end you don't want to really taste the Anise, you are only using it to enhance the natural flavors the sauce already has. You should note that as you add, stir it and let it simmer a bit and taste it to see if it is about right. After you start getting enough in it, the flavor will deepen and get richer flavored. If you start to over do it... you will start to taste the liquorice flavor which is not what you want in the end ( though if you do it gradually as I said, it shouldn't be much )
I also add crushed red pepper flakes to mine... probably in about the same amount but everyone differs so much on heat... just use what you are accustom to if any at all.
There are several other tricks to doctoring up a store bought jar... but those two are my favorite that I do no matter what and I always get rave reviews if I made it from scratch or doctored a jar up.
Randy
