how to thicken spaghetti sauce
The best way to thicken it is with meat. Take some ground beef. Brown it and drain it. Get a blender…add sauce and meat, preferably hot or at least warm. Put on puree for a couple of minutes until you can no longer see the individual grains of meat in the sauce. Pour over pasta. Adding starch to sauce, btw, makes it taste like Hormel products. You know that taste that’s in the background for all Hormel products, chili, their packaged meals, etc. That’s cornstarch. Flour tastes even ickier. White rice flour, on the other hand, has almost no taste (found in the chinese food section of grocery stores). Meat is still best though.
