This recipe is a little less of a recipe and more of a guideline. It cheats in the best way possible, to make sure you have something yummy and delicious on the table for a hungry family.
1 lb ground beef
1 onion, chopped
Assortment of other veggies
1 big can of your favorite jarred pasta sauce
1 lb pasta
First, start your big pot of water boiling. Make sure to salt it like the ocean. When it comes to a rolling boil, add your pasta and cook until al dente. Drain the pasta.
Meanwhile, in a large skillet, cook the ground beef over medium just until not pink. Add a dash (well, more than a dash) of Worchestershire sauce. Add the onions and the veggies and cook until the veggies are crisp-tender. Add in your pasta sauce, stir to combine, then reduce the heat to low, cover and simmer to combine flavors.
Serve over pasta.
- This recipe is a great way to use up leftover hamburgers (if we ever have any, ha!) and leftover grilled veggies.
- Usually I'll toss in a bell pepper and zucchini, or whatever I need to use up in the veggie drawer.
- You can add a half cup of a dry white wine to liven things up; add it right before adding the sauce, after the veggies are cooked.
- I like Rao's marinara, or Pomi marinara - but the point is to use an already spiced pasta sauce, not just plain tomatoes. If you do want to use plan crushed tomatoes, though - go for it! Just don't forget to season accordingly.
- I tend to err on the side of less pasta sauce, so that the finished dish is rich and chunky with meat and veggies. You can add more sauce if you like though.