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Categories:
olive oil eggplants red onion mushrooms garlic tomatoes ground beef pasta sauce tomato sauce pizza sauce white sugar salt
Viewed: 65 - Published at: 6 years agoIngredients
- 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(R) Traditional)
- 1 (15 ounce) can tomato sauce
- 1 (14 ounce) can pizza sauce
- 1/4 cup white sugar, or more to taste
- 1 (1.5 ounce) envelope dry spaghetti sauce mix
- salt and ground black pepper to taste
Method
- 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.
