Can you thicken tomato sauce?

[pacanis]

So I have my spaghetti sauce going, the way I always do (which I'm sure is a big part of the problem), I put a little EVOO in a saute pan, add my burger, sausage, start them browning, then onions, mushrooms, garlic, then dump some jar sauce in there (I know, I know ). What starts off as thick sauce is thinned by the still cooking meats, but I always thought you added flavor to the sauce by cooking the meat in it........

Is there a way to thicken it back up so it sticks to my pasta? It usually does OK the next day after sitting in the fridge (typically mixed in with the pasta in a container), but I'd like to improve it tonight, if that's possible..... or if there's a "trick" I need to hear for this.

Thanks

[Katie E]

I do pretty much what you did, pacanis. Our sauce is always nice and thick. Might be because I cook without a lid for most of the cooking time. Lot of the liquid gets evaporated and folks in the house are made crazy by the aroma.

I do, generally, drain the fat off the meat before adding the remaining ingredients.

[GB]

Simmer it uncovered until it reaches the consistency you are looking for.

[pacanis]

Thanks. Here's what it looks like.
I guess I don't want to say it's runny or you can see grease floating (the shine is from the kitchen light), but it just never wants to stick. I was wondering if I was missing something, like what would happen if I added some masa harina to it......

[GB]

That would thicken it, but also change the flavor. Not necessarily in a bad way though.

[suziquzie]

I simmer mine for at least 2 hours.

[Katie E]

Instead of masa, finely grind up some instant mashed potatoes in a coffee grinder or blender and add a couple of tablespoons of that. I have a coffee grinder that I use exclusively for grinding herbs/spices and potato flakes. It will thicken the sauce a bit and leave next to no other flavor.

[jpmcgrew]

Try browning meats well and pour off the extra grease then simmer with sauce, a homemade sauce would include some tomato paste so you might want to try it. Of course the reducing should make it thicker. Also are you cooking pasta in just water and salt? If you add oil to the water it wont let the sauce cling to the pasta if you have a decent pasta like Barillas or De Cecco it makes a huge difference.

[Uncle Bob]

Here is a twist for ya...Brown the meat, and sausage with no addtional oil....When it is nice and brown drain through a colander...then wash it under running water...add to your sauce...Less fat..Less calories...Less indigestion...Simmer with the lid off!!

Enjoy!

[Constance]

Do you mix the meat and the pasta together and let it cook together for a few minutes? It makes a big difference in the finished dish. I usually save a little pasta water, in case a little more liquid is needed after the pasta starts soaking up the sauce.