I never have enough sauce from just a jar alone. I also like the taste of fresh ingredients. I like to combine both in this recipe! The red wine makes all the difference. Serve on favorite noodles with mozzarella cheese and mushrooms on top.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter with olive oil in a small skillet over medium-high heat. Cook and stir mushrooms in butter mixture until softened, 2 to 3 minutes. Add 1/4 cup red wine; bring to a simmer, reduce heat to medium-low, and cook until the mushrooms are very dark and shrunken in size, about 20 minutes.

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  • Heat a large pot over medium heat. Cook and stir ground beef, yellow onion, diced tomatoes, red bell pepper, green bell pepper, and garlic together until the beef is completely browned, about 10 minutes; season with oregano, basil, and rosemary. Stir 3/4 cup red wine and tomato paste into the beef mixture. Pour spaghetti sauce into the pot; stir. Return mixture to a simmer and continue cooking until the flavors blend, 10 to 30 minutes.

Nutrition Facts

121.9 calories; 5.7 g protein; 10.2 g carbohydrates; 17.6 mg cholesterol; 251 mg sodium. Full Nutrition

Reviews (18)

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Most helpful positive review

Rating: 4 stars
11/28/2014
I love the principal here and that's to take any jar of pasta sauce and doctor it to something approximating homemade. I used Tomato sauce instead of paste added Italian seasoning and a bit of brown sugar to counter the acidity. As per another website I also added a pat of butter at the very end - it's supposed to smooth out the sauce and help eliminate acidity. To put this recipe to a real test I bought the store's cheapest pasta sauce. The end result is really great. The benefit of going this route rather than the 'totally from scratch' route is a shorter cooking time and really a more reliable end product. I would use this for company any time. Read More
(14)

Most helpful critical review

Rating: 2 stars
07/01/2013
Understand that this spaghetti sauce only will be as good as the jar of pasta sauce that you use and there is a fair amount of chopping and slicing involved. This just isn t a quick weeknight meal where you brown some ground beef add a jar of sauce and then serve over some pasta. My husband bought a jar of Classico Basil and Tomato Pasta Sauce which has been sitting around collecting dust so I decided to give this recipe a try. If you re going to do this much prep work you might as well use canned tomatoes (fresh would be even better) and make your own spaghetti sauce rather than using a jar of pasta sauce as the base. The recipe also doesn't tell you when to add the mushrooms that you've sautéed. We ate it but I thought it was just ordinary and not tasty enough to justify all of the prep work and the fairly long of ingredients that you'd be using if you made your own spaghetti sauce. Sorry for the bad review but this just didn't work for us. Read More
(6)
19 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
11/28/2014
I love the principal here and that's to take any jar of pasta sauce and doctor it to something approximating homemade. I used Tomato sauce instead of paste added Italian seasoning and a bit of brown sugar to counter the acidity. As per another website I also added a pat of butter at the very end - it's supposed to smooth out the sauce and help eliminate acidity. To put this recipe to a real test I bought the store's cheapest pasta sauce. The end result is really great. The benefit of going this route rather than the 'totally from scratch' route is a shorter cooking time and really a more reliable end product. I would use this for company any time. Read More
(14)
Rating: 4 stars
11/28/2014
I love the principal here and that's to take any jar of pasta sauce and doctor it to something approximating homemade. I used Tomato sauce instead of paste added Italian seasoning and a bit of brown sugar to counter the acidity. As per another website I also added a pat of butter at the very end - it's supposed to smooth out the sauce and help eliminate acidity. To put this recipe to a real test I bought the store's cheapest pasta sauce. The end result is really great. The benefit of going this route rather than the 'totally from scratch' route is a shorter cooking time and really a more reliable end product. I would use this for company any time. Read More
(14)
Rating: 4 stars
09/16/2013
I omitted the butter and increased the olive oil (to be honest, I have used butter in a tomato-based sauce before and I did not like the end result). I left out the meat because I was using this sauce for a Baked Ravioli recipe. I also cut back on the rosemary a bit because it can be quite potent and I didn't want it overpowering the sauce. I also added a couple tablespoons of brown sugar. I let this simmer for a little over two hours. My jarred sauce was a more expensive quality and I used a good bottle of burgundy. VERY GOOD. You would have thought I cooked this from scratch! Read More
(11)
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Rating: 5 stars
03/18/2017
Essentially this is how I do mine as well when I am not interested in making it from scratch. Yeah I know some of the people are harping about using "jar/can" sauce as the base but let them complain elsewhere. Hell when I make sauce from scratch I'll be d mned if I am going to grow tomatoes in a garden and spend a whole afternoon processing them. Bah! I just buy a 30 oz can of sauce some cans of fire roasted tomatoes and a few cans of paste anyway. Simpler that way. But pre-made jar sauce often needs just a touch more than what the manufacturers put into it anyway. Read More
(8)
Rating: 2 stars
07/01/2013
Understand that this spaghetti sauce only will be as good as the jar of pasta sauce that you use and there is a fair amount of chopping and slicing involved. This just isn t a quick weeknight meal where you brown some ground beef add a jar of sauce and then serve over some pasta. My husband bought a jar of Classico Basil and Tomato Pasta Sauce which has been sitting around collecting dust so I decided to give this recipe a try. If you re going to do this much prep work you might as well use canned tomatoes (fresh would be even better) and make your own spaghetti sauce rather than using a jar of pasta sauce as the base. The recipe also doesn't tell you when to add the mushrooms that you've sautéed. We ate it but I thought it was just ordinary and not tasty enough to justify all of the prep work and the fairly long of ingredients that you'd be using if you made your own spaghetti sauce. Sorry for the bad review but this just didn't work for us. Read More
(6)
Rating: 5 stars
11/08/2015
This really perked up a can of store bought spaghetti sauce. I didn't follow all of the steps. I just added the ground beef olive oil onion garlic spices and wine to the sauce. I also added a 1/4 cup of grated Parmesan. I dumped everything into a crockpot and let it simmer on low for 6 hours and it turned out great. Read More
(5)
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Rating: 5 stars
06/22/2013
What a great idea! The point of this recipe as I understand it is to up the flavor and freshness profile of sauce from a jar. Even a very good sauce from a jar is still going to taste like sauce from a jar. Read More
(5)
Rating: 5 stars
07/23/2015
My family loved it! I do make my own sauce from scratch and we do like that better but we all thought this was a great substitute for a quick weeknight dinner. I used some sauce I got on sale got pre sliced mushrooms garlic from a jar and dried minced onions so there was no chopping at all. got it cooking before I did the noodles so it had a little time to simmer and it turned out great. thanks for the idea! Read More
(5)
Rating: 5 stars
07/19/2019
I have done this for years when I was a working Mother and wanted a good sauce without going for homemade. The only difference in mine is that I don't add the bell peppers, oregano (not a fan) or rosemary to the jarred sauce. I add one can of diced tomatoes, the red wine, fresh basil, onion (It can be dried, but I usually chop a fresh one) mushrooms, and a couple squeezes of tomato paste. Also add a bit of sugar, after tasting. The red wine gives it a richness and flavor level that is delicious, but you can leave it out, if preferred. I use either ground beef, or sometimes cooked italian sausage, sliced. This whole process takes 10 minutes, tops. To the complainers who said this takes almost as long as homemade, you either didn't try it or you chop very slowly, plus homemade needs to simmer for quite some time to blend the flavors. This is quick and delicious. Try it, you'll like it. Read More
(4)
Rating: 5 stars
03/01/2018
This is what I usually do with sauce in a jar. This time, I took another reviewer's advice and used from instead of white sugar. Really a unique taste and my husband loved it. Thanks for all the suggestions! Read More
(3)