Make a basic jar of pasta sauce taste like your best from-scratch, slaved-over-a-hot-stove homemade with just a few add-ins and a couple of steps. Ready in 30 minutes or less.
I have to say, I’m not a real big fan of jarred spaghetti sauce, I prefer to make it from scratch. But the holidays are coming and sometimes I get so crazy busy I just can’t even. So I like to keep a jar of organic pasta sauce and a can of organic diced tomatoes in the pantry because sometimes I just need a quick meal.
Of course, I don’t have to use organic, but when I use a processed product, I want it to be high quality. My go-to brand is Muir Glen. Aside from being organic it just plain tastes great.
Fun fact: did you know that in order for a food to be certified organic in the U.S. it has to also be non-GMO? So by default any time you buy an organic product it’s automatically non-GMO. True story.
If you read my post How to Cook From Scratch (Without Spending Your Life in the Kitchen) you may already have some these ingredients in your freezer. This pasta sauce freezes really well, too, so think about making a double batch if you can.
First of all, brown a pound of lean ground beef with some onion and green pepper and drain, if necessary. Add some italian seasonings, garlic powder, and all of your tomato type food stuffs.
Finally, let the sauce simmer while your pasta of choice cooks because all of those the flavors need to develope.
No-one will ever know you started with jarred sauce.
By the way, if you’re not into the whole ground beef thing, just leave it out; cook the peppers and onions in a little olive oil.