With these simple culinary steps, you can thicken spaghetti sauce the perfect way. There are seven simple methods to save your tomato spaghetti recipe.

Spaghetti sauce may be tricky to make right. If it’s too thin, it’ll be runny and won’t stick to your pasta, ruining your meal.

The good news is that this is a simple remedy, regardless of whatever tomato sauce recipe you choose.

These are the greatest techniques to thicken spaghetti sauce today, ranging from flour or cornstarch thickening agents to plain old-fashioned reductions.

Reduction

Allowing spaghetti sauce to simmer is one method for thickening it. Whatever method you choose, every sauce will have some water or stock as an ingredient. When you leave the sauce to simmer, the water in it evaporates. Allow the sauce to simmer for 20 minutes over low heat, similar to how water evaporates while boiling.

Reduction in cooking is a method of lowering the water content of some foods by letting them to simmer or boil and allowing the water to evaporate. It goes well with soups, risotto, and sauces.

The greatest part about this approach is that no additional ingredients are required, enabling you to stick totally to the original spaghetti recipe.

While it is often used to enhance and increase taste in a meal, it is also an effective technique to thicken watery sauces. Allowing it to simmer for a long amount of time will enable the herbs in your recipe to further enhance the overall taste of the food, as well as activate the natural starches in the dish to help thicken it.

The trick to reducing sauce is to cook it long enough to enhance the consistency but not so long that it burns or becomes tasteless.

How to reduce spaghetti sauce

Allow the sauce to boil for 20 minutes on low heat. Cover the pan and stir every few minutes. Once you’ve reached the appropriate consistency, remove off the heat.

Pasta Water

Pasta water is an excellent addition to sauce since its salt and starch levels aid to bind and taste the sauce components. Adding water as a thickening agent may seem paradoxical, but the extra starch is the important element here.

This approach is extremely useful for nondairy pasta dishes, particularly those with tomato or passata-based sauces.

How to use pasta water

Place a colander atop a big saucepan to drain the pasta. Stir in half a cup of pasta water at a time into the tomato sauce. Allow the sauce to reduce for 10 minutes before serving.

Corn Starch

Corn starch is the simplest thickening ingredient for sauces and has no effect on the taste of your food. This versatility allows it to be used on pre-made sauces as well as a thickening ingredient in other dishes such as soups and chili con carne.

A word of caution: just add a little at a time. Too much corn starch may rapidly destroy a dish’s texture.

How to use corn starch

Stir add a teaspoon of corn starch to the spaghetti sauce. Stir and reduce for 5 minutes before determining consistency.

Roux

Roux is a paste created by cooking equal parts wheat and butter together. It is often used to thicken sauces such as bchamel or gravy, but it may also be used to thicken soups, stews, and spaghetti sauce.

Roux sauces work so well because the starches in the flour stretch and absorb the liquid in your spaghetti sauce. Combining it with butter makes it simpler to integrate into your recipe and prevents lumps of flour from forming in the finished product.

Unlike some of the other ways on this list, you must prepare the roux from scratch, so it may not be the ideal option if you are short on time. The good news is that it simply takes a few minutes and involves only two ordinary kitchen items.

How to make the roux

In a medium-sized saucepan, melt two tablespoons unsalted full-fat butter. Allow it to melt and bubble for a few minutes.

To make a thick paste, add two tablespoons ordinary flour (no self-raising flour) to the butter. To help it combine and keep it from sticking to the pan, whisk continually.

Continue whisking for 2 minutes, or until the mixture becomes yellow, to enable the raw flour to cook. If you over-whisk the roux, it will begin to burn and lose its usefulness as a thickening agent.

When finished, just mix the roux into the simmering spaghetti sauce.

Mashed Vegetables 

You may also use mashed veggies to thicken your spaghetti sauce, such as potatoes, celery, or carrots. The color of the meal will be determined by the vegetable you pick. While this is not a usual method, it is effective and will add the vegetable of your choice.It’s fast and adds a great texture to your sauce.

How to use mashed potato

Simply mash the potato and then incorporate it into the sauce, one spoonful at a time. You’ll see the sauce thickening immediately. All you need is a spoonful of mashed veggies.

Egg Yolk

You may also thicken your sauce using the yolk of an egg. However, if you are vegan or do not consume eggs, this will not work. The addition of egg yolks changes the flavor of the sauce, and it is apparent. It will, however, thicken it wonderfully. The addition of egg yolk at too high a temperature might cause the egg to scramble.

How to add egg yolk

To make the sauce yolk, mix together half a cup of hot sauce and one egg yolk in a bowl. Make careful to stir the mixture until it is smooth. After that, you may boil the sauce for approximately a minute. Just make sure it doesn’t become too hot.

Arrowroot

Arrowroot is an excellent thickening agent for vegan diets, with a neutral taste profile that will not interfere with the flavor or scent of your sauce. You will need arrowroot powder, which may be purchased at shops or ground yourself.

How to use arrowroot

To make a thin paste, combine arrowroot powder and water in a 1:1 ratio. One spoonful at a time, stir into the spaghetti sauce. Allow 5 minutes for the sauce to boil before testing consistently.