"leftovers" Spaghetti Sauce

Recipe by blancpage
READY IN: 40mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (24 ounce) can stewed tomatoes, undrained
  • 1
    (26 ounce) jar Prego spaghetti sauce, your choice of flavor (tomato, green pepper and onion flavor is the kind i had on hand. Also try tomato, onion, and garlic)
  • 1 -3
    clove garlic, chopped fine
  • 1
    lb browned ground beef
  • 12
    small white onion, chopped
  • 1 -3
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DIRECTIONS

  • I had previously browned and drained the ground beef and had it in the fridge, If you don't have this leftover, brown ground beef first in a nonstick skillet, drain off fat really well.
  • I use a pile of paper towels to soak up the fat.
  • Place ground beef in a large pot.
  • Stir in all other ingredients except the sugar.
  • Bring to a boil, stirring occasionally.
  • Turn heat down to low and simmer uncovered or covered for about 30 minutes or so to let the flavors mix, stirring occasionally.
  • Taste the sauce now and then and add more onions or garlic to taste.
  • Add a little sugar to neutralize the acidity of the tomatoes during the simmering.
  • Serve over hot spaghetti noodles.
  • The sauce should be fairly thick, not runny, so as you add in the ingredients, use more or less of the Prego as needed.
  • If too thick, add a little water, more Prego, or more stewed tomatoes with juice.
  • When I made mine, it was the consistency of chili.
  • This makes a pretty decent batch, can feed 2-4 depending on how much everyone eats in a serving.
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