A quick and easy way to make ordinary store-bought pasta sauce extraordinary! We like to serve Sunday gravy with spaghetti squash, a low-calorie and low-carb option, but any pasta will do. Feel free to edit this recipe to suit your taste!

DaVeg

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Recipe Summary

prep:
10 mins
cook:
1 hr 20 mins
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a medium saucepan over medium-high heat. Add onion; stir to coat with oil and cook until fragrant and turning translucent, about 5 minutes. Add garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook and stir for 1 to 2 minutes.

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  • Stir meatless crumbles and balsamic vinegar into the saucepan. Cover and cook until crumbles are mostly thawed, about 5 minutes. Add crushed tomatoes and bring to a boil, stirring frequently. Taste for seasoning and adjust accordingly. Add agave nectar.

  • Pour in pasta sauce, 1 jar at a time, stirring well. Cover and bring to a boil. Reduce heat to medium-low and simmer until flavors combine, at least 1 hour.

Cook's Note:

Use sugar instead of agave nectar, if preferred.

Nutrition Facts

456 calories; protein 19.8g 40% DV; carbohydrates 51g 17% DV; fat 19.3g 30% DV; cholesterol 4.9mg 2% DV; sodium 2338.2mg 94% DV. Full Nutrition
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