Cathie’s Not-quite-from-scratch Spaghetti Sauce
Who said everything has to be entirely homemade? Not us! Follow this recipe using your favorite store-bought spaghetti sauce to add more to your pasta of choice. Your taste buds will thank you for the extra effort!
Recipe Roots: Cathie Huber has been finding her passion in the kitchen all her life. She was taught the basics from her mother, but her fascination with making delicious creations developed when she was a teenager. Cathie would clip recipes from magazines and make her family taste-test them (something her father didn’t always love). She is an avid cook but has found baking to be her favorite. Cathie’s nickname is “Pie Lady” for a reason!
1lb. Sweet Italian sausage
1lb. ground beef
2 medium onions
1 small green bell pepper (or other color)
1 tsp. chopped garlic (or 1 fat clove minced)
2 jars of favorite spaghetti sauce (24 – 28 oz)
1 can crushed tomatoes (28 oz)
1 can mushroom stems and pieces (8 oz)
A teaspoon of white sugar (if you wish to cut the acidity a little)
Add some oregano, basil, or Italian seasoning to taste
Note from Cathie: This makes a heavy, very meaty sauce. If you want it “looser”, add a third jar of sauce.
- Break up and brown 1 lb. loose Sweet Italian sausage. Remove to bowl.
- Break up and brown 1 lb. ground beef. Remove to the same bowl as sausage.
Note: Try to get the meat as “crumbly” as possible rather than have chunks.
- Chop 2 medium onions and 1 small green pepper (or mixed colors).
- Add chopped onions and pepper to the drippings and sauté gently 5 – 10 minutes until softened but not brown.
- Add 1 tsp. chopped garlic (or mince 1 fat clove) and add. Cook for a minute or two.
- Return meat to pot.
- Add two 24 – 28 oz. jars of your favorite spaghetti sauce and one 28 oz. can of crushed tomatoes.
- Add one 8 oz. can mushroom stems and pieces, drained. Reserve liquid; add water to total 1 cup and use this to rinse out the jars and the can from the tomatoes. Add to sauce.
- Heat through. Simmer for half an hour to 1 hour, if desired.
Thank you, Cathie, for your recipe!