We’re great fans of pasta and spaghetti in particular, and the other day my wife made a batch of semi-homemade pasta sauce which is our favorite ‘pasta-everything’ (Chicken Parmesan, Spaghetti, Lasagna, Stuffed Pasta Shells, etc.) sauce! 🙂 It’s easier to start with a ready-made spaghetti sauce, and our favorite base sauce to use is Ragu’s Tomato, Garlic & Onion sauce.
Empty your jars and cans of tomato and spaghetti sauce into a large bowl, using any tomato-based products you have on hand in your pantry, like the Hunt’s Crushed Tomatoes we used. Begin with sauteing chopped onions and pressed garlic cloves in olive oil, followed by sauteing freshly sliced button mushrooms, and then stir everything into the bowl of tomato sauce. Next, fry a portion of lean ground beef or turkey in the same saucepan, and add it to the bowl of tomato sauce as well. Add freshly chopped basil and parsley to the pasta sauce, and season to taste with salt, pepper, oregano and Italian seasoning.
The advantage of making a large batch of pasta sauce, is the ability to freeze it in separate containers for warming up later. This batch of semi-homemade pasta sauce yielded eight portions (for two) for freezing, along with a generous amount stored in the refrigerator for the coming days. We top our spaghetti servings with Kraft 100% Grated Parmesan Cheese ~ enjoy! ☼ 🙂