Spaghetti Sauce Mix

Pellicano's Spaghetti Sauce Mix

The Secret to Consistent, High-Volume Sauce

Pellicano's Spaghetti Sauce Mix is an industrial-grade, expertly balanced dry blend engineered to create a rich, flavorful, and consistently textured tomato sauce with minimal effort. This mix removes the guesswork from seasoning large batches, ensuring the critical sweet, savory, and aromatic notes are always in perfect balance.

The functionality of the mix relies on its key dry components:

• Sweetness and Balance: Sugar and Dextrose are included to effectively counteract the acidity of large quantities of tomato paste, providing the essential subtle sweetness found in a slow-simmered homemade sauce.
• Aromatics: A generous portion of dried Onion and Garlic provides the necessary pungent and savory base without the need for chopping and sautéing fresh ingredients.
• Structure: Modified Food Starch acts as a thickening agent, ensuring the final sauce achieves a smooth, substantial body that clings perfectly to pasta, even when prepared in large volumes.

Ideal for Catering and High-Volume Food Service

While designed for commercial consistency, the mix is incredibly useful for any scenario requiring fast, reliable sauce preparation:

• Bulk Preparation: Quickly scale up sauce production for catering events, banquets, or large family gatherings, maintaining flavor integrity across all batches.
• Spaghetti and Pasta: The primary application, yielding a deep red, well-seasoned sauce that forms the backbone of Italian-American meals.
• Pizza Base: The concentrated flavor makes it an excellent, simple base for pizza and flatbreads.
• Lasagna and Baked Dishes: Its consistent texture prevents separation when layered in baked dishes like lasagna, manicotti, or ziti.
• Dipping Sauce: The smooth body is ideal for serving alongside mozzarella sticks, garlic knots, or fried appetizers.

Fun Fact: The New World Tomato

Despite being central to modern Italian cuisine, the tomato is actually a New World food, native to the Andes region of South America. It wasn't introduced to Italy until the 16th century following the European exploration of the Americas. For a long time, Europeans were hesitant to eat the fruit, believing it was poisonous. It wasn't until the late 17th century that a recorded recipe for a tomato-based sauce appeared, making the "classic" red spaghetti sauce a relatively recent addition to Italian cooking traditions.

Easy Recipe: Small Batch Spaghetti Sauce

This preparation uses the provided small-batch ratio to yield a quick, personal-sized serving of rich sauce.

Ingredients:

• 1/2 Cup Tomato Paste
• 3/4 Cup Water
• 7/8 Oz. Pellicano's Spaghetti Sauce Mix (Approx. 2 Tbsp.)
• 1 Oz. Oil (Olive or Vegetable)

Instructions:

1. Combine Mix: In a small saucepan, whisk together the Tomato Paste, Water, Sauce Mix, and Oil until thoroughly combined.
2. Cook: Place the saucepan over medium-high heat. Bring the mixture to a rapid boil, stirring occasionally.
3. Simmer: Once boiling, immediately reduce the heat to low and simmer for 5 minutes to allow the starches to thicken and the dried aromatics to fully hydrate and release their flavor.
4. Serve immediately over your favorite pasta

Ingredients: Sugar, Dextrose, Onion, Modified Food Starch, Salt, Spice and Garlic