Pasta Sauce
This delicious Pasta Sauce is packed with herbs, spices including some you wouldn't expect. It's a sauce that will enhance many pasta dishes
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.