How to make Spaghetti Sauce Stick?

Do not add water unless you like a really thin sauce that will sink right to the bottom of the bowl. Jarred sauce is fine, I usually saute onions and garlic in olive oil, brown the meat in that and then add the jarred sauce, season the heck out of it (to your taste) and let it simmer for about 20 minutes, stirring often to avoid sticking.

Boil the pasta, drain water, do not rinse the pasta as the starch from the cooking will help the sauce stick. Just make sure you boil in lots of water so the pasta itself wont stick together.

Now dump the pasta into the sauce and stir to coat, use another pot or bowl if you need to. Then dish it out, it will fabulous and the pasta will be coated nicely.

DO NOT RINSE YOUR NOODLES, no matter how much people tell you to , dont , the starch helps to hold the sauce, i know this from YEARS of experience, and only use maybe a teaspoon of oil or butter in the water to cook the noodles , its only to keep it from boiling over so if you have the time dont use oil or butter just stay close and stir almost continueously and they want stick together. try it i think you will be more than satisfied

#1 boil noodles in salted water& heat the sauce.

#2 strain noodles,add a little oil(preferably olive oil)& coat.

#3 add the warm sauce (if you want the sauce to adheare to the noodles and saturate add the sauce, then let sitt, reheat & serve.The actual product line happens to have everything to do with your own taste, I think it is best for m any reasons to make your own sauce, not as hard as it would seem!

first of all quit making spaghetti with ground meat and store bought sauce. if you really want it to be good, then make some meatballs, and the sauce seperately. the sauce should be thick and stick easily to the noodles. look up a good homemade spaghetti sauce and a good meatball recipe and everything will work out for you.

You have to cook the sauce till it is thick that is the only way for the sauce to stick to the noodles....

Drain your noodles till they are dry that helps...

I am Italian and know my spaghetti! LOL

I hardly ever use spaghetti noodles anymore.Instead I use one of the shaped macaroni products,like the spirals.They hold the sauce a lot better and it's easier to eat!

The juice is caused by too much liquid. I use Barilla sauce, it's the best decently priced sauce there is.

let your noodles dry out completely.

wet does not stick to wet.

To thicken your sauce, use tomato paste.

Cook it down til its thick.When cooking your pasta do not rinse it,just shake it,let the steam evarorate a bit then serve.