This recipe elevates a simple jarred spaghetti sauce into a flavorful and aromatic dish, perfect for a quick yet satisfying meal.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot enough to sizzle when you add the onions, but not smoking.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from burning.
Stir in the garlic and cook until fragrant.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Add the sliced mushrooms and cook until softened.
Mushrooms release water as they cook; let this evaporate for a richer flavor.
Pour in the jarred spaghetti sauce and stir to combine.
Use a spatula to scrape the jar clean and get every bit of sauce.
Add the oregano and fennel seed, stirring well.
Crush the fennel seeds slightly before adding to release their aroma.
Simmer the sauce over low heat for 10 minutes, stirring occasionally.
Cover the skillet partially to prevent splattering while allowing the sauce to thicken.
Stir in the heavy cream and cook for another 2 minutes.
The cream adds richness; adjust the amount to your preference.
Serve the sauce over cooked spaghetti and enjoy.
Garnish with freshly grated Parmesan cheese and chopped parsley for a finishing touch.
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