1 (26-ounce) bottle low-fat spaghetti sauce (such as Healthy Choice Traditional Pasta Sauce)
2/3 cup 2% reduced-fat milk
1/2 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, heat a large nonstick skillet over medium-high heat. Add the beef; cook until browned, stirring to crumble. Drain beef, and set aside.
Add onion and garlic to pan; sauté 3 minutes. Add wine; cook 3 minutes or until liquid almost evaporates.
Stir in beef and spaghetti sauce; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Stir in the milk, salt, and pepper; cook 3 minutes, stirring occasionally. Serve sauce over pasta.
So terribly easy and tastes great too! Just made this recipe last night trying to get something on the table easily / quickly for a weeknight - this meat sauce is just the ticket! I did allow the alcohol to cook out a bit more than directed and added more garlic with some Italian seasoning. Served over whole wheat pasta, very hearty and filling. The quality of this recipe relies entirely on liking the jarred pasta sauce (my favorite is Classico Tomato-Basil - sugar & sodium content well within check). I will absolutely be keeping this one; enjoy!
I make this frequently--quick way to doctor up jarred sauce that tastes like you've cooked it for much longer than you have. I usually add italian seasoning & extra garlic, & I've made it with both beef and turkey. This is a good everything in the cupboard sort of dinner & makes really good leftovers.