Beef Pasta with Bell Pepper and Mushroom using Jarred Sauce
Ever since I became a Mama, I have learned to appreciate jarred pasta sauces. They just make pasta night so convenient. However, sometimes some pasta sauces lack flavor or some are even too sour and you can’t just use it as is.
Today’s recipe is all about elevating that jarred pasta sauce that just didn’t make it to your favorites list but still has some redeeming elements. With just a few simple tweaks, I was able to make a delicious pasta dish within less than 30 minutes! That already includes chopping the vegetables and cooking the pasta. It would have been shorter if I chop fast like a professional chef, but I digress.
MAKING THE PASTA SAUCE BETTER
Much to my disappointment, the pasta sauce I used in this recipe was too sour. To lower the acidity, I added herbs and vegetables like onion, bell peppers and mushroom. Simmered it for a few minutes then taste-tested it. It turned out much better but there was still some sourness left. So I added sugar, my second to the last trick. And voila!
It was a whole new sauce. Better flavor and tastier! If that didn’t work, the last trick up my sleeve was milk. But I did not find it necessary in this case.
I do hope you give this recipe a try the next time you end up with a lousy (excuse the word) jarred sauce and get closer to a fresher and homemade taste pasta sauce.
Watch the video on how to make Beef Pasta with Bell Pepper and Mushroom
Elevate that jarred pasta sauce with just a few simple tweaks. Make this dish in less than 30 minutes!
Ingredients
- 300 grams ground beef
- 1 tablespoon cooking oil
- 1 clove garlic (minced)
- 1 onion (chopped)
- 1 bell pepper (finely chopped)
- 200 grams fresh mushrooms (sliced)
- 500 grams jar of pasta sauce
- 1/2 cup pasta water (or more if necessary)
- 1 teaspoon of Italian seasoning
- salt and pepper to taste
- 1 teaspoon white sugar (add more if needed)
- 400 grams cooked pasta (al dente)
- grated cheese
Recipe Notes and Tips:
- Cook the pasta al dente to avoid overcooking when it's toss to the hot sauce. Turn off heat as soon as all pasta is coated with the sauce.
- If the sauce becomes too thick, add pasta water to thin it out. Start first with 1/4 cup water then add more as needed.
- Taste the sauce after simmering it with the vegetables so you can gauge how much sugar is needed or if it even needs sugar at all.
Did you make this recipe?Tag @rivertenkitchen and hashtag it #rivertenkitchen or leave a comment below!
Last Updated on
