Recipe by Marty Fredericks
I made this one up when I was a bachelor, and it got me through many a dinner-time with a satisfying "Ahhhh!" when I was done. Try it, it's pretty darn tasty. And easy to make, too. You could start with your own version of plain spaghetti sauce, but I find Prego to be easier.
Top Review by Heatherly
This was a really good sauce for a lazy wife. Hubby proclaimed that it was restaurant quality. I did have to puree the veggies as if he had known they were in there, he would have disinigrated lol. Thanks so much for posting!
- 1 (3 lb) jarof prego pasta sauce with meat (I know I know! What kind of recipe IS this?!? Haha!)
- 1 (6 ounce) can hunts tomato paste
- 1 (14 1/2 ounce) canof hunts diced tomatoes with basil oregano and garlic
- 2 tomatoes, diced
- 1 onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 1 can sliced mushrooms (any size will do-it's up to you)
- 1 lb browned hamburger
- 1 lb pork sausage, cooked and cut up (or you could use Jimmy Dean-but I like regular sausage)
- 1 -2 dash pan dripping, from the sausage
- 1 tablespoon minced garlic
- salt and pepper, to taste
Directions See How It's Made
- Put it all in a big pot and put the heat on low.
- Combine the ingredients in any old way.
- I usually start with the Prego in the pot, and add the hamburg after it's browned, and the rest of the stuff after it's cooked or cut up.
- Let it simmer on low for about an hour.
- Stir frequently so it's doesn't stick to the bottom.
- Get some"Texas Toast" in the yellow box from the freezer section (or make your own garlic bread, but Texas Toast is the bomb! So easy! Out of the box, into the oven for about 7 minutes and it's done!).
- Some parmesan cheese (or you can slice up some Monterey Jack cheese and put that on top.) Salt and pepper to taste.
- I don't even cook pasta.
- We just eat it straight.
- There's always a lot left over (no kidding? look at the amount that went into it!), so I have it for the next 3 days.
- Good stuff.
- My wife says it's better than Grandma Bell's sauce, and she's our 92 year old, 100% Italian grandma and she makes hers from scratch!
- (If it's still a little thin, you can add another can of tomato paste and some italian bread crumbs to thicken it-it should be the consistency of chili when you're done).