A lot of people think of spaghetti sauce as something that comes out of a jar. In fact, manufacturers have worked hard to create a tasty product that is a convenient sauce for the busy cook. However, a truly aromatic, rich spaghetti sauce is simmered for hours after the right proportion of garlic, herbs and spices is added.

Pasta referred to as spaghetti is believed to have come from China. It was made from a hard wheat flour or rice flour, water and salt. Popular history states that Marco Polo brought it to Venice, where it became part of Italian cuisine.

A second theory of the true origin of spaghetti comes from the "Book of Roger," written in 1154 by Abu Abdullah Mohammed al Edrisi. Edrisi was commissioned by Sicily's King Roger II to travel through Sicily, Palermo and Spain, writing down his findings. In the book, Edrisi notes a long, thin wheat pasta made in the town of Trabia in Sicily.

Although the tomato originated in the Americas and the first tomato sauce was made by the Aztecs, the tomato sauce we think of as spaghetti sauce is an Italian invention. The earliest written spaghetti (tomato) sauce appears in a 1692 cookbook by Antonio Latini.

There are probably as many variations of spaghetti sauce as there are cooks who have created what they think is the "best ever" spaghetti sauce. But, for purposes of differentiating between specific styles of sauce, we will mention the ones most well-known in Italian cuisine, with a tomato base.

Puttanesca sauce is seasoned with capers, anchovies, chili peppers, garlic and black olives. Bolognese sauce is a ground-meat sauce with much less tomato sauce, primarily from the north of Italy. Marinara sauce, which originated in Naples, is a bit spicier with olive oil, garlic, basil, oregano and sometimes red pepper.

The significance of a basic Italian spaghetti sauce is that the cook can use her creativity and come up with her own version by adding ingredients. Other items that might be added to the basic sauce are mushrooms, onions, olives, green peppers, sausage, ground beef and other ground meats, chopped vegetables and more spices.
A basic Italian spaghetti sauce can be made by sautéing 5 minced garlic cloves in a saucepan with 3 tbsp. of olive oil. When the garlic is golden, add two 28-oz. cans of crushed tomatoes with 1 tbsp. oregano and 1 tbsp. basil. Let the sauce simmer for at least 1 hour. Add salt and pepper to taste. If you like, add a pinch of sugar to alleviate some of the acid from the tomatoes.

There is a lot of potential to creating your own spaghetti sauce. Certainly you will prepare it to spoon over spaghetti, completing a dinner with buttered Italian bread and a glass of red wine. However, if you made an additional quantity, the sauce could be used for other recipes in a later meal. Some of these dishes might include lasagna, ravioli, seafood pasta, stuffed peppers and pizza. A cup or more of your spaghetti sauce can be added to soups and stews for added flavor.

The nutritional value of spaghetti sauce should be considered. It is low in cholesterol and saturated fats as well as an excellent source of fiber. It contains vitamin B6, niacin, thiamin, magnesium, manganese and vitamins A, C and E as well as potassium and copper. There is only 90 calories in one cup. The larger calorie count would be in the spaghetti itself. We know through scientific studies that tomato-based products, including spaghetti sauce, have a chemical called lycopene, which has been found to be beneficial in protecting men against prostate conditions.