Pasta Sauce
A great pasta sauce is a must in everyone’s kitchen. I’ve been making an adaptation of my mother’s for decades until I met my husband. Interestingly enough, David never had the chance to taste it because we’ve been making our own version.
When David and I moved in together, we modified and created a few recipes, each adding our own special touch so we can call them “ours” not “his” or “hers”. This is exactly what we did one afternoon with “our” Pasta Sauce…
Ours is very good but we cheat a little. I buy a very good brand of pasta sauce called Prego (no I’m not sponsored by that company) and from there, I add more ingredients. Depending on the recipe I’ll be using it in, the sauce can be meatless. I use it for both my Meat Manicotti and my Meat Lasagna.
In the past, I posted my Bolognese Sauce that is very tasty and much faster than this featured recipe. Like this one, I cut corners a little by adding a prepared sauce. There’s another pasta sauce that will be coming up on February 15th, 2022 and it’s my Lamb Ragù which I love serving with Pappardelle. This one takes much longer to make because there’s no cheating (prepared sauce) and it has to cook for hours.
With all the herbs, spices and ingredients added to it, this sauce is very flavorful and also quite convenient. As I mentioned, you can easily adapt it depending on what you’ll be using it for. After you try it, this can easily become your go-to Pasta Sauce recipe…
Bon Appétit!
Check out these other delicious sauce recipes…
– Classic Marinara Sauce
– Mornay Sauce
– Iguana’s Mushroom Sauce
– Seafood Cocktail Sauce
– Roasted Red Pepper & Sun-Dried Tomato Pasta Sauce
– Indonesian Peanut Sauce
and for even more sauce recipes, click on this link… Recipe Category • Sauces & Marinades
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Pasta Sauce
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Ingredients
- 1 large container (67 oz/1.98 liters) Prego® Sauce, or your favorite sauce
- 1 tbsp. Montréal Steak Spice
- 1 tbsp. Greek seasoning
- 1 tbsp. Worcestershire sauce
- 1 tbsp. hot sauce, such as Cholula®
- 1 tbsp. dried oregano
- 1 tbsp. dried basil
- 1 tbsp. Italian seasoning see Recipe
- 1 tsp. ground turmeric
- 1 tsp. red pepper flakes, or to taste
- 1/2 tsp. garlic salt, or more to taste
- 1/4 tsp. cayenne pepper
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 3 tbsp. brown sugar such as demerara, or to taste *optional
- 1 1/2 tbsp. olive oil tips & tricks
- 1 1/2 cups red onions, chopped
- 3/4 cup red peppers, chopped
- 3/4 cup yellow peppers, chopped
- 3/4 cup orange peppers, chopped
- 12 to 14 large button mushrooms, washed and sliced
- 1/2 tsp. ground Himalayan sea salt
- 1 1/2 lbs. lean ground beef
- 5 large cloves garlic, pressed
- 1 1/2 tbsp. fresh chopped parsley tips & tricks
Directions
- In a large pot over medium-low heat, pour in Prego sauce and add Montréal Steak spice, Greek seasoning, Worcestershire sauce, hot sauce, oregano, basil, Italian seasoning, turmeric, red pepper flakes, garlic salt, cayenne pepper, freshly ground black pepper and brown sugar. Stir well and let it simmer gently.
- In a large saucepan over medium heat, add oil and when it gets hot, add onions and sauté until translucent, about 3 minutes.
- Add peppers and cook until soft, about 4 minutes.
- Stir in the mushrooms and season with ground sea salt and freshly ground black pepper; cover and cook for 2 ½ minutes. Stir once again, cover and let the vegetables cook for 5 more minutes.
- Transfer the vegetable mixture to the sauce including their liquid and stir to combine. Let it simmer gently while cooking the meat.
- In the same saucepan over medium heat, add ground beef and cook until no longer pink. Halfway through cooking, add pressed garlic and stir well before seasoning with freshly ground black pepper.
- When the meat is cooked, transfer to a colander to drain any excess fat.
- Transfer the drained meat to the sauce, stir well, taste and adjust if necessary. Add some fresh chopped parsley, stir once again and serve over pasta or proceed with the recipe.
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