It’s a cold, snowy Saturday night, and I’ve just started dinner prep. My husband and son love spaghetti, and would eat it at least once a week. I have made my own spaghetti sauce in the past, but a lot of times I don’t have the time – or the inclination. Anyway, tonight we’re having my Jazzed-Up Jarred Spaghetti Sauce. It’s easy and can be changed depending on your tastes and what you have in the refrigerator.
JAZZED-UP JARRED SPAGHETTI SAUCE
1 pound ground chuck
1 small onion, diced
1/2 green bell pepper, diced
1 cup diced Baby Bella mushrooms
1 26 to 28-oz. jar spaghetti sauce – your flavor choice
1 8-oz. can tomato sauce
1 teaspoon Italian seasoning (or to taste)
1/2 teaspoon garlic powder (or to taste)
In a large Dutch oven, combine ground chuck, onion and green pepper. Cook until meat is browned; drain. At this point I do something my husband calls "whipping it into a frenzy" - he likes the meat broken up into tiny bits rather than large chunks. A whisk makes this job easy. Add remaining ingredients, cover and cook on low for 1 to 1/2 hours. If you find the sauce is too thick, you can add beef broth or water as needed.
Serve over cooked spaghetti and top with shaved Parmesan cheese, along with salad and garlic bread. A tasty Italian dinner!
I hope you have a great weekend!
Your comments and suggestions are always welcome. Thanks for reading!