Prep 30 mins
Cook 30 mins
Who doesn't love spaghetti with meat sauce? I love cooking from scratch, but sometimes when I have a craving for this dish and not much time, I cheat and take bottled or canned sauce and add to it.....magnifique! Instead of ground beef, I used ground pork for a twist. Be sure to strain all the fat off your pork by placing the cooked product in a wire strainer or small hole colander.
- 1 (29 ounce) can meatless spaghetti sauce
- 1⁄2 lb ground pork
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 tablespoons extra virgin olive oil
- 1⁄3 cup red wine
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 lb spaghetti noodles
- Fill a large pot with water and a pinch of salt and bring to a boil for the pasta.
- In a skillet, brown the ground pork until just done. Remove from pan and strain all the fat off.
- Saute the chopped onion and bell pepper in olive oil until soft, but not brown.
- In a large saucepan, put all ingredients except for the pasta and cook on low heat, covered for 30 minutes.
- Cook pasta al dente, drain and top with sauce and grated hard cheese like Romano or Parmesan.
- **this sauce may be frozen in an air tight container for up to 6 months.
This is a great way to doctor up store bought spaghetti sauce. I really enjoyed the hint of red wine taste. I used a pound of Italian sausage and sauteed the onions and green pepper with the sausage. Thanks for sharing. Made for Spring, 2009 PAC.
Your sauce is wonderful. I did make a couple changes but basically followed your recipe. I used a pound of hamburger (no pork on hand) and I added a 14 1/2 oz. can of Hunts Diced tomatoes with Italian seasonings and threw some grated Parmesan cheese into the pot. For the sauce I used a 26 oz. can of Prego Chunky Garden Spaghetti Love the wine addition and green pepper. Thanks for posting, SassiKatt Chef!