Durn Good Spaghetti Sauce

Submitted by SassiKatt Chef

"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."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 6

ingredients

• 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

directions

1. Fill a large pot with water and a pinch of salt and bring to a boil for the pasta.
2. In a skillet, brown the ground pork until just done. Remove from pan and strain all the fat off.
3. Saute the chopped onion and bell pepper in olive oil until soft, but not brown.
4. In a large saucepan, put all ingredients except for the pasta and cook on low heat, covered for 30 minutes.
5. Cook pasta al dente, drain and top with sauce and grated hard cheese like Romano or Parmesan.
6. **this sauce may be frozen in an air tight container for up to 6 months.

Reviews

[Crafty Lady 13]

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.

 

[M. Joan]

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!