Spatini Spaghetti Sauce

15 years ago

Okay, I know most of you scoff at dried spaghetti sauce seasoning that comes in an envelope. However, I grew up eating sauce made with these seasonings and so did my kids. It was a quick easy dinner that the kids would eat. (Note -- I do make sauce from scratch also!).

So, last night my son requested this dinner. He wanted to pack carbs prior to a mountain bike race he's participating in this morning.

Spatini Spaghetti sauce is nowhere to be found! I had to go to two stores and then I settled for Lawry's, which was okay but not the same. I googled for info and some sites say it's no longer being made and others say it is. I looked on Amazon and they sell it for an ungodly amount of money.

Has anyone seen it on their grocery shelves?

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Comments (17)

ruthanna_gw
15 years ago
I haven't noticed it in grocery stores but I haven't been looking either.

Coincidentally, I was at Renninger's farmers' market in Kutztown PA yesterday and noticed a sign outside a shop in the market called Adam's Pantry. It said "We have Spatini Spaghetti Sauce Mix." I hadn't seen the sign before.

Now that I'm not working on Fridays and Saturdays (the two days they're open), I'll probably be up there to buy poultry every other week and can pick some up for you on my next trip.
hawk307
15 years ago
Pam:
This has been a debate, for some time.

I have said restaurants used Spatinis. Now Lawreys took over and make a Restaurant size.

Those in the know swear they make the Sauce like Grandmom.

*******************************************

You can doctor the Lawrys mix. They use Powdered Spices.
You can do the same.
I have sent pre mixed Spices for Spaghetti Sauce to some CF members. They loved it.

Some did not know, to add a little more of what they liked
and said it was Just OK.

I can put in the mix I use, if you want.
I do not want to go into a debate with anyone, about Garlic or Onion Powder.
Thanks, LOU
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Posted by ann_t "DCarch, I've never given any thought, before today, to possibly a minor increase in liquid if using fresh garlic. The fact that the liquid or garlic juice, would be loaded with the flavour of garlic seems to be a plus to me. Also, simmering a few minutes longer will reduce any excess liquid as well as intensify the flavours. So in the end, it again comes down to personal preference. Each to their own. Ann " I actually donÃ¯Â¿Â½t consider fresh garlic and G. garlic the same. G.G. is like a seasoning, and fresh garlic is more like an herb. I use a lot of garlic, and I use garlic in many different forms. 1. Fresh garlic as a vegetable Ã¯Â¿Â½ Elephant garlic, pickled garlic and roasted whole garlic cloves. 2. Crushed garlic Ã¯Â¿Â½ using a cleaver to crush the cloves. I use this in stir fries. 3. Garlic paste in olive oil Ã¯Â¿Â½ I keep this in the freezer and use it to brush on steaks. 4. Garlic paste in butter Ã¯Â¿Â½ I keep this in the freezer and use it for making garlic bread. 5. Granulated garlic Ã¯Â¿Â½ For thicker sauces and for dry rubs. 6. Garlic powder Ã¯Â¿Â½ I roast G. Garlic to slightly brown then pulverize with salt and pepper in a coffee grinder into fine powder like garlic flour. I use this to sprinkle on French fries and Home made potato chips. 7. Of course, I use tons of garlic to make black garlic. dcarch
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Lou - good point about settling on the bottom. I hadn't thought about that. The commercial mixes probably put in a filler so it doesn't do that. rachelellen - Thanks for the recipe and link. I will copy the one and check out the other. I found some receips using fresh ingredients and might give that a try too. SAZON Yield: 6 cups 3 md Onions; chopped 1 ea Pepper, bell, green; seeded, chopped 1 ea Pepper, bell, red; seeded, chopped 4 lg Garlic cloves; peeled, chopped 1 tb Oregano 1 c Scallions; chopped, both 1/2 c Parsley; coarsely chopped 1/2 c Coriander; chopped 1 ts Tabasco sauce 1 tb Paprika, sweet 1 c Tomato paste 1 c Oil, olive 1/2 c Vinegar, white Salt; to taste Combine all ingredients and blend, bit by bit, to a puree in blender. Pour into saucepan and simmer, stirring constantly, for 5 minutes. Cool and bottle. Used to flavor stews, beans, rice and vegetables. Easy to make and useful to have on hand. RED CHILI ADOBO SAUCE Makes about 5 cups 1/3 cup vegetable oil 12 medium (about 6 ounces) dried ancho chiles, stemmed, seeded and torn into flat pieces 6 garlic cloves, peeled and roughly chopped 2 teaspoons dried oregano, preferably Mexican 1 teaspoon black pepper, preferably freshly ground 1/2 teaspoon cumin, preferably freshly ground 1/4 teaspoon cloves, preferably freshly ground 1/2 cup cider vinegar 4 cups chicken or turkey broth (use the turkey neck and giblets for making broth) Salt 2 to 3 tablespoons sugar 1. The adobo puree. Measure the oil into a large skillet and set over medium heat. When hot, oil-toast the chiles 1 or 2 pieces at a time until very toasty smelling and blistered, only a few seconds per side. Pour off all but a generous film of oil from the skillet and set aside. Transfer the chiles to a large bowl and measure in 4 cups hot tap water; a small plate on top will keep the chiles submerged. Let rehydrate for about 20 minutes. Measure the garlic, oregano, black pepper, cumin, cloves and vinegar into a blender or food processor. Pour in the rehydrated chiles, liquid and all (do this in two batches if necessary). Process the mixture to a smooth puree. Press through a medium-mesh strainer set over a bowl. 2. From puree to finished sauce. Set the chile-frying skillet over medium heat. When quite hot, add the adobo and stir until reduced to the thickness of tomato paste, about 10 minutes. Stir in the broth, reduce the heat to medium-low and simmer for 30 minutes or so. The finished sauce should be quite light in texture-not watery, but just one stage thicker. (A good test is to pour a little on a plate and watch it spread: If it flows evenly, it's right; if it doesn't flow much and water begins separating around the edges, it's too thick.) Season with salt (usually about 1 tablespoon) and sugar -- it should be a little sweet-sour with a hint of saltiness. Serve warm. Working ahead: The finished sauce will keep for days if refrigerated, well covered. Clare
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dedtired
Original Author
15 years ago
If it's no longer sold in stores, then that must have happened in the last few years because I know I bought some within the last five years.

Looks like I may be making a trip to Renningers, which is kind of fun anyway. Ruthanna, I'd be interested to know how much they charge for it.

Thanks for the offer, Lou, but it's Spatini's or nothing!

Is it a local product, I'm wondering, since both responses to this post are from folks near-ish me. Thanks.
User
15 years ago
You can apparently order it on line.

Spatini
annie1992
15 years ago
I've never seen it here, but I've never looked and I have never eaten it.

I'll be glad to keep my eyes open for it, though, and if I find some I'll snap it up and send it to you!

Annie
dedtired
Original Author
15 years ago
Ann, thanks for that link. Those are the best prices I've seen. I may have to order some. I even "liked" it on Facebook.

Annie, thanks! I would just be happy to know if anyone finds it in a grocery store.
shaun
15 years ago
I've never heard of it but I'll look and see if it's our stores here. I'll let you know!
dedtired
Original Author
15 years ago
Thanks, Shaun. It comes in a box with three envelopes in it. I used to find it alongside the jars of spaghetti sauce.
lindac
15 years ago
I never heard of it before it was mentioned on this forum....is it just a powder you mix with water?

I can make a pretty fast sauce with a can of crushed tomatoes, some chopped onion, granulated garlic, oregano, basil salt and pepper....and to really make it taste like an envelope of powdered mix, I would add some powdered chicken soup base.

I may have a bit of tongue in cheek but....really try it...you will be surprised at how easy it is.....and cheap!
And you can vary it by adding a little fennel and perhaps some red wine....
dedtired
Original Author
15 years ago
It's a bunch of dried spices that you mix with water and tomato paste. I always put ground beef in it, too. It's one of those crazy things that some people just love. I don't really love it, but I like it. It's for one of those nights when you are too tired to chop an onion.
cookebook
15 years ago
Dedtired, the older I get the more and more nights there are when I'm too tired to chop an onion. I had never even heard of this but I may have to try it since the demand seems to be so high.
trixietx
15 years ago
I've never heard of it either, but will look for it!
lyndaluu2
15 years ago
Here's the recipe I found on ASK.com
Replacement Recipe for Spatini Spaghetti Sauce Mix.

I am not sure how accurate this is (a follow-up posts suggests eliminating the 2 tsp of salt and just going with the seasoned salt) but here is the recipe for Spatini mix that I have come across in two different places:

"I did some goggling and found this recipe for the Spatini Spaghetti Sauce Mix:

2 tablespoons Italian Seasoning
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon pepper
2 teaspoons seasoned salt (I presume by 'seasoned salt' they mean a salt like Morton Seasoned Salt.)

Mix all ingredients thoroughly and store in small airtight jar in a cool, dry place.

Quick Spaghetti with Meat sauce

1 lb ground beef, browned
1 bay leaf
1 tablespoon vegetable oil
12 oz. thin spaghetti, cooked
1-1/2 cups water
Grated Parmesan cheese
1 large can of tomato puree
1 6 oz. can of tomato paste
2 tablespoon minced onions
1-1/2 tablespoons of Spatini Spaghetti Sauce Mix

Mix together all ingredients except spaghetti and cheese. Bring mixture to a boil. Cover and simmer for about 1/2 hour. Sprinkle with Parmesan cheese. Serve over hot spaghetti."

Linda
dedtired
Original Author
15 years ago
I think Spatini must have a cult following. It even has its own Facebook page.
dedtired
Original Author
15 years ago
Thanks, Lynda. You were nice to go looking for that.

I found a video on Youtube that shows an old Spatini commercial. I remember the jingle, which went "spatini spaghetti sauce, spatini spaghetti sauce, lalalalalala." Clever, huh?

Spatini looks particularly gross on this old film.

Here is a link that might be useful: Spatini commercial
dedtired
Original Author
15 years ago
I meant to link to this video. It's better.

Here is a link that might be useful: spatini again
hawk307
15 years ago
Pam:
It is no BIGGY to make a mix of your own. I have worked on the Recipe a long time, a long time ago.

Live dangerous, give it a try.

LOU

PS:
Does anyone know,? Is a bit of tongue in Cheek, something like ,
A foot in mouth ???

Spatini Spaghetti Sauce

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ruthanna_gw

hawk307

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Spatini Spaghetti Sauce

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