Ultimate Meat Lovers' Chunky Mushroom Marinara
Indulge in a hearty and flavorful meat sauce that’s perfect for pasta lovers! This dish combines lean ground beef and Italian sausage, sautéed with fresh vegetables and a generous helping of mushrooms, creating a rich and satisfying sauce. Using store-bought pasta sauce cuts down on prep time, making it an ideal weeknight dinner. Feel free to adjust the garlic and chili flakes to suit your taste buds—extra garlic lovers can sauté additional fresh garlic for an even bolder flavor. Best of all, this sauce develops even deeper flavors after resting overnight, making it perfect for meal prep or leftover bliss!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
lean ground beef
1 lb (none)
Italian sausage
1 lb (casings removed)
olive oil
3 tablespoons (none)
onion
1 (chopped)
green bell pepper
1 small (seeded and chopped)
fresh small white button mushrooms
8 ounces (1 package) (whole or halved if large)
crushed red pepper flakes
1/2 teaspoon (optional or to taste)
dried basil
1 teaspoon (none)
Classico roasted garlic and herb pasta sauce
2 jars (25 ounces each) (none)
salt
1 1/2 teaspoons (or to taste)
fresh ground black pepper
to taste (none)
Instructions
1
In a large Dutch oven, cook the ground beef and Italian sausage over medium heat, stirring until the meat is browned and no longer pink. Drain any excess fat and transfer the meat to a bowl, set aside.
2
In the same Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion, bell pepper, and whole mushrooms. Stir in the crushed red pepper flakes and dried basil. Sauté for about 7-10 minutes or until vegetables are softened and fragrant.
3
Return the cooked beef and sausage back to the pot with the vegetables. Pour in the Classico roasted garlic and herb pasta sauce, and stir to combine.
4
Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Once it reaches a simmer, reduce the heat to low and allow the sauce to simmer uncovered for about 30-35 minutes, stirring occasionally.
5
Season the sauce with salt and freshly ground black pepper about halfway through the simmering time, adjusting to taste.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main highlight of the Ultimate Meat Lovers Chunky Mushroom Marinara?
The main highlight is a rich, hearty meat sauce combining ground beef, Italian sausage, and fresh mushrooms for a satisfying pasta topping.
What meats are used in this recipe?
The recipe calls for one pound of lean ground beef and one pound of Italian sausage with casings removed.
How much ground beef do I need?
You will need 1 pound of lean ground beef for this recipe.
Should I remove the casings from the Italian sausage?
Yes, the casings should be removed before cooking the sausage.
What kind of mushrooms are recommended?
The recipe suggests using 8 ounces of fresh small white button mushrooms.
How should I prepare the mushrooms?
Mushrooms should be kept whole, or halved if they are large.
What type of pasta sauce should I use?
The recipe specifically uses 2 jars of Classico roasted garlic and herb pasta sauce.
How many jars of sauce are required?
You will need two 25-ounce jars of pasta sauce.
What vegetables are included in this sauce?
The sauce includes chopped onion, one small green bell pepper, and fresh button mushrooms.
How long do the vegetables need to sauté?
The vegetables should be sautéed for about 7 to 10 minutes until softened and fragrant.
What is the first step in making this marinara?
The first step is to brown the ground beef and Italian sausage in a large Dutch oven and then drain the excess fat.
Do I need to drain the fat from the meat?
Yes, after browning the beef and sausage, you should drain any excess fat before proceeding.
How much olive oil is used for sautéing?
The recipe uses 3 tablespoons of olive oil.
Is there any spice in this recipe?
Yes, it includes 1/2 teaspoon of crushed red pepper flakes, which can be adjusted to taste.
How much dried basil is added?
The recipe calls for 1 teaspoon of dried basil.
How long should the sauce simmer?
The sauce should simmer uncovered for about 30 to 35 minutes.
Should the sauce be covered while simmering?
No, the instructions specify to allow the sauce to simmer uncovered.
When should I add salt and pepper?
Season the sauce with salt and black pepper about halfway through the simmering time.
Can I add more garlic to this recipe?
Yes, garlic lovers can sauté additional fresh garlic for an even bolder flavor profile.
Is this recipe suitable for meal prep?
Absolutely; the sauce develops deeper flavors after resting overnight, making it perfect for leftovers.
What type of pot is best for this recipe?
A large Dutch oven is recommended for cooking this chunky marinara.
What temperature should I use to brown the meat?
Cook the meat over medium heat until browned and no longer pink.
What temperature should the sauce simmer at?
After reaching a simmer over medium heat, reduce the heat to low for the remaining cooking time.
How many ingredients are in this recipe?
There are 11 ingredients in total for this marinara sauce.
Is this a quick dinner option?
Yes, using store-bought sauce as a base helps cut down on prep time for a faster weeknight meal.
How should the green bell pepper be prepared?
The pepper should be seeded and chopped into small pieces.
What type of onion should I use?
The recipe simply calls for one chopped onion; a standard yellow or white onion works well.
How much salt is recommended?
The recipe suggests 1.5 teaspoons of salt, or to taste.
Can I adjust the heat of the sauce?
Yes, you can adjust the amount of crushed red pepper flakes to suit your preference.
How often should I stir the sauce?
Stir the sauce occasionally during the simmering process to prevent it from sticking to the pot.