Beef and Eggplant Sauce for Pasta recipe

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Ingredients

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
¼ cup white sugar, or more to taste
1 (1.5 ounce) envelope dry spaghetti sauce mix
salt and ground black pepper to taste

Nutrition Info

220.8 calories
carbohydrate: 17.8 g
cholesterol: 35.4 mg
fat: 11.6 g
fiber: 3.7 g
protein: 11.8 g
saturatedFat: 4 g
servingSize: -
sodium: 706 mg
sugar: 9.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 to 10 cups sauce

Recipe Note

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.

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