How to Make Easy Almost-Homemade Spaghetti Sauce

This is the easiest way to make a sweet sauce your family will love! It's great on ravioli and for use in lasagna.

Difficulty: Moderately Challenging

Instructions

Things You'll Need:

• 1 lb. premium, low-fat ground beef
• 1 lb. sweet or mild Italian sausage
• 1 big jar Prego spaghetti sauce (it’s the sweetest, and best with mushrooms)
• 1 package fresh mushrooms (if your family likes them)
• 1/4 sliced onion
• 3-4 cloves fresh garlic or 2 tsp. minced garlic
• 1 tsp. oregano
• 1 tsp. basil
• 1 to 2 bay leaves
• 1 tsp. parsley
• 1/2 tsp. each pepper and salt
• Red wine (optional)

1. Separate and cook the ground beef and Italian sausage, adding in 1 tsp. minced garlic or 2 cloves garlic while cooking. Make sure meat is cooked well.

2. Empty mushrooms into the cooked meat, stir together, cover the pan and let simmer for about 10 minutes at medium heat.

3. Add the rest of your spices (do not add the wine yet!) and stir. Let the spices simmer with the meat and mushrooms for about 10 minutes at medium heat.

4. Add the jar of Prego spaghetti sauce to the meat. If you are adding wine, pour the wine into the sauce jar first to get the excess sauce from around the jar, then pour the wine in the pan. Stir the sauce into the meat and heat over medium heat, stirring occasionally until boiling. Once boiling, turn burner to low heat until serving or using.

Tips & Warnings

• Spaghetti sauce is always better the second day. If you have time, make your sauce the day before.
• Stir the sauce into the meat, folding it through so you don’t splash yourself with the sauce--you’ll end up with a stain on your shirt!
• You can use tomato paste and tomato sauce in place of the Prego, but you will miss the long-cooked taste and sweetness it gives your sauce. You are using it only as a base with a little flavor to which you add your own zing!

Who Can Help:

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