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Spatini Spaghetti Sauce Mix Recipe
Spatini Spaghetti Sauce Mix
By Todd Wilbur

Recipe Type: Sauce
Calories: 20
Cook Time: 10 minutes
Recipe Rating: 4.6 (18 reviews)
 

Since the Spatini Italian Foods Company discontinued production and sale of its spaghetti sauce mix in December 2006, Internet discussion groups have organized petitions pleading to bring the product back. For more than forty years generations of families have enjoyed spaghetti made by mixing a packet of top secret powder with canned tomato sauce. But after Spatini disappeared from grocery store shelves, the only way to get that same flavor on spaghetti required locating leftover stock on the Internet - and paying dearly for it. On eBay, 10-box lots of Spatini sold for up to ten times what they originally cost in stores. Now you can save your hard-earned lira and still get real Spatini flavor, because after analyzing a packet of the mix, I've discovered a great way to clone this "Dead Food" at even less cost than the products retail price before it became extinct. The secret ingredient is a crushed-up beef bouillon cube, which contains the precise quantity of salt and natural flavors, plus autolyzed yeast extract a flavor enhancer, to mirror the original blend. Add a couple ground herbs, onion, garlic, powdered sugar, and cornstarch to substitute for the potato starch used in the real thing, and you'll have the exact amount of mix you need to recreate the spaghetti sauce you grew up with.

Source: "Top Secret Recipes Unlocked" by Todd Wilbur.

1 beef bouillon cube, crushed
1 1/2 teaspoons powdered sugar
1 teaspoon cornstarch
1/4 teaspoon ground oregano
1/4 teaspoon ground thyme
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
pinch ground black pepper

Pulverize the beef bouillon cube to a powder using a kitchen mallet or mortar and pestle. Mix with remaining ingredients in a small bowl. To make spaghetti sauce, follow the same instructions that appear on the original box of Spatini:

1. In a medium saucepan, combine the seasoning mix, 1 tablespoon oil (optional), desired tomatoes, and amount of water listed on chart.

2. Bring to a boil, then simmer, stirring frequently, as directed below.

3. Makes about 1 pint sauce -- 4 (1/2 cup) servings.
 
 Tomatoes                 Water                   Simmer
1 can (6 oz.)              1 1/2 cups                       5 min.
tomato paste
 
1 can (15 oz.)              3/4 cup                          5 min.
tomato puree
 
2 cups (16 oz.)            1/2 cup                         15 min.
crushed tomatoes      
 
2 cups (16 oz.)              omit                            15 min.
carton pack
tomatoes

For a spicier tomato sauce:
1 can (15 oz.)              1/2 cup                         15 min.
tomato sauce
 
For a chunky homestyle spaghetti sauce:
1 can (14.5 oz.)           1/3 cup                         15 min.
whole tomatoes,
cut-up and undrained
 
1 1/4 pounds                 omit                            40 min.
fresh ripe tomatoes,
pureed



        
missed so much
linda  
Submitted on: 10/21/13
I was raised on Spatini and have missed it so much this is a close to the real thing as I have found
good stuff!
christine  
Submitted on: 09/18/13
I actually had homemade tomato sauce and quadrupled this recipe (minus a little sugar) for 32oz of sauce. Family loved it! My two year old's face was covered in sauce! Thanks! No more packets for us...
Sherry  
Submitted on: 07/17/12
Very happy to find this recipe! It's been a long time so I can't say I "exactly" remember Spatini but this clone is close enough. I love it.
Charlotte  
Submitted on: 10/29/09
First, I can’t believe that no one has sung your praises up to now this year! I am so happy that I was able to find the recipe on your site to recreate the Spatini sauce mix. Like another person who made the recipe, I cut down on the powdered sugar. I usually make a triple batch and then just have it ready when I need it. Oh, and I still add some sweet Vermouth for the liquid just like I did with the packaged Spatini.
Robin  
Submitted on: 10/10/09
Thank goodness I found your site and the Spatini recipe. I use less powdered sugar. And, to make it even closer to the original Spatini, I add Sweet Vermouth as part of the liquid, just like I did when I made the "original" pkg'd mix.
Judith L  
Submitted on: 03/27/09
I used Spatini for over 40 years so we, as well as my children's families were really upset when we could no longer buy it. Thanks so much for this recipe. It's not exact but close enough to satisfy.
Theresa  
Submitted on: 07/10/08
Very close. I grew up on Spatini. I cut down the amount of oregano, and increased the garlic, and it is even closer, at least to me. Love the secret ingredient!
Christy S  
Submitted on: 03/03/08
I had never used Spatini or even heard of it. But it seemed so simple I decided to try it. My kids said it was the best spaghetti they had ever had and now I use this solely.
Chris R  
Submitted on: 02/12/08
This recipie is perfect! Just like I remember. But you don't need the cornstarch or the powdered sugar - they're just filler. Nice job.
Patty  
Submitted on: 09/06/07
Just like Mom used to make! Thanks!
Laura  
Submitted on: 09/04/07
Perfect!!!! This is the only way my son will eat spaghetti. We tried it and he ate it up. Thanks!!!!
Susan  
Submitted on: 08/03/07
Doesn't taste like Spatini. Something in this recipe tastes funny...maybe too much sugar/cornstarch.
Kevin  
Submitted on: 07/24/07
After 30+ years of use, thanks for the recipe.
Sandy  
Submitted on: 06/29/07
Loved it, never had the original, but LOVED this!Keeper
Dean Britton  
Submitted on: 06/27/07
I found this very easy to make and it tastes wonderful. Will be a family favorite.
Christine Richardson  
Submitted on: 06/27/07
This is great!! Would like to see more "mix clones" like this!
kAREN  
Submitted on: 06/26/07
Perfect!
Joy Brothers  
Submitted on: 06/26/07
Wonderful! I already used it and know the product. Thanks.