Beef and Eggplant Sauce for Pasta2019-09-25
- Servings: 16 servings (8 to 10 cups sauce)
- Prep Time: 0m
- Cook Time: 0m
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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
- 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.