Beef and Eggplant Sauce for Pasta

  • Servings: 16 servings (8 to 10 cups sauce)
  • Prep Time: 0m
  • Cook Time: 0m
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“This eggplant sauce is my family’s favorite. I had a bumper crop of eggplant so have made up my own recipes using eggplant. Serve over your favorite pasta.”


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® 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


  1. 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.
  2. 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.
  3. 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.
Original recipe source

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