Beef and Eggplant Sauce for Pasta recipe
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Ingredients
- olive oil, divided 2 small eggplants, diced with skin 1 large red onion, chopped 1 (5 ounce) can sliced mushrooms, drained, or to taste 4 cloves garlic, minced, or more to taste 6 Roma tomatoes, sliced 2 pounds ground beef 2 cups pasta sauce (such as Hunt's® Traditional) 1 (15 ounce) can tomato sauce 1 (14 ounce) can pizza sauce ¼ cup white sugar, or more to taste 1 (1.5 ounce) envelope dry spaghetti sauce mix salt and ground black pepper to taste
Nutrition Info
- 220.8 caloriescarbohydrate: 17.8 gcholesterol: 35.4 mgfat: 11.6 gfiber: 3.7 gprotein: 11.8 gsaturatedFat: 4 gservingSize: -sodium: 706 mgsugar: 9.9 gtransFat: : -unsaturatedFat: : -
Directions Beef and Eggplant Sauce for Pasta
Directions
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Heat 1 tablespoon olive oil in a large pot over medium-high heat. Saute eggplants, red onion, mushrooms, and garlic until softened, 8 to 10 minutes.
Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat. Saute tomatoes until juicy and tender, about 6 minutes. Transfer tomatoes to the pot.
Cook and stir ground beef in the same skillet until browned and crumbly, 5 to 7 minutes. Transfer to the pot, add pasta sauce, tomato sauce, pizza sauce, sugar, spaghetti sauce mix, salt, and pepper. Stir and simmer until flavors are well blended, about 10 minutes.