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.
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.
Watch the video on how to make Beef Pasta with Bell Pepper and Mushroom
Beef Pasta with Bell Pepper and Mushroom
- 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
- 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.
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