RECIPE: Super Easy Pasta Sauce

by Pitmaster Jimi James

In this day and age, everyone seems to always be in a rush.  Whether it’s work, sports, household chores, or just plain life, it seems the last thing we want to do is figure out the age-old question, “What’s for dinner?”.

It’s too easy these days to just to go to a fast food place and get something. Quick but always unfulfilling.

I sometimes do that myself too, but for me anyway, I HAVE to cook. It’s therapy for me. Plus when you make the meal, you’re the one putting smiles on everybody’s faces, and you’re the reason everyone is enjoying that meal.

And of course, I truly believe it brings a family closer together. After the meal is made, everyone sits down and has a conversation about the day. It’s just more relaxing to make the dinner and enjoy your family than rush through another vat of deep-fried stuff with sauce that covers up the flavor.

Today, the sauce IS the flavor. I’m sharing my super easy pasta sauce. No. This isn’t one that is slaved over for hours and all from scratch, but I guarantee your family will eat up. It won’t matter if you put this over spaghetti, add macaroni noodles to it or use it to make a lasagna. It’s simple, and I just gave you three ideas to use it for a dinner.

So let’s get to it.  Shall we?


Here is what you’ll need:

  • 2 lbs. ground beef or chuck
  • 2 tsp. black pepper
  • 4 tsp. salt
  • 1 – 45 oz. jar traditional pasta sauce
  • 2 – 14.5 oz. cans of Italian stewed tomatoes
  • 2  – 4 oz. cans of mushrooms
  • 1 large sweet onion, diced fine
  • 2 Tbsp. Sweet Basil
  • 2 Tbsp. Oregano
  • ¾ cup Parmesan-Romano cheese
  • 1 – 10 oz. can tomato soup
  • 1 cup water
  • ½ Tbsp. sugar (to take the edge of tartness) ** optional

1.  Let’s start by browning the ground beef.



Don’t forget to season the beef. The rule of thumb for ground beef is 1 tsp. black pepper and 2 tsp. salt for every pound of ground beef. We are going to cook the ground beef on medium-high heat. After the beef is browned, go ahead and drain the grease from the beef in a colander.

2.  Now, add the beef to a 5- to 8-quart sauce pot.

3.  Next, add your diced onion to the beef and cook for about 2 minutes on medium heat– just so the onions start getting soft.

4.  Add the pasta sauce.

5.  Open and drain the mushrooms and add them to the sauce.

6.  Open the stewed tomatoes and just drain half the sauce from each can.  Crush the tomatoes by hand and add to the sauce.

7.  Now, add the rest of ingredients to the pot and simmer for 30 minutes on medium low.


Like I said, once done, you can put this sauce over spaghetti or use it to make lasagna. It’s super easy and won’t take forever to make a meal.


Stay hungry, my friends. Until next time…


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