Rating: 5 stars 5
2 Ratings
  • 5 star values: 2
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Using fresh mushrooms makes this sauce meaty and filling. The use of your favorite jarred sauce makes it easy. The finished sauce tastes homemade. Use a large pot or Dutch oven. Serve sauce topped with freshly grated Parmesan cheese if you like.


Credit: France C

Recipe Summary

15 mins
35 mins
50 mins
6 servings


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


Instructions Checklist
  • Melt butter in a large pot over medium heat. Add portobello mushrooms, button mushrooms, and onion. Cook over medium-low heat, stirring occasionally, until mushrooms release their juices and onion is soft and translucent, 6 to 8 minutes.

  • Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.

  • Pour in diced tomatoes and cook, stirring, until liquid has slightly reduced, about 5 minutes. Add pasta sauce, garlic, Italian seasoning, sugar, salt, and pepper; stir to combine. Bring to a boil over medium-high heat. Reduce temperature to low and simmer, uncovered, until flavors have blended and desired thickness has been reached, about 15 minutes. Stir sauce occasionally.

Cook's Note:

Use your favorite spaghetti sauce for this recipe. You can use 2 tablespoons olive oil and 2 tablespoons butter instead of all butter. Using sugar is optional in this recipe.

Nutrition Facts

223 calories; protein 5.5g; carbohydrates 27.2g; fat 10.8g; cholesterol 22.5mg; sodium 1106.5mg. Full Nutrition