Growing up I would always ask my parents “Why doesn’t this spaghetti taste like Grandma’s?” The short answer is that my parents would just mix red spaghetti sauce with ground beef over spaghetti noodles which is fine if that’s your preference, but if you’re looking for a delicious, flavorful recipe here you go!
- Pasta ( I buy Gluten Free pasta but honestly any pasta works!)
- Baby Bella Mushrooms
- Green and Red Bell Peppers
- Yellow Onion
- Jar of Prego Three Cheese Sauce
- Jar of Prego Roasted Garlic & Herb Sauce
- Fresh Chopped Garlic
- Ground beef or ground turkey. We personally have been using fresh venison.
- Fresh Ground Pepper
- Crushed Red Pepper
- Olive Oil
- “Italian Seasoning”
- (Sometimes I will add chopped asparagus, but not always)
- Parmesan Cheese
- I start off by chopping up all of the veggies. I recently started using this onion chopper from Amazon that is a life saver.
- Once everything is diced, I put a little bit of oil oil in the pan with a lot of fresh ground pepper. Then I add in the onions so that they can cook the longest.
- *Disclaimer* I eyeball everything. I don’t use measuring cups or spoons. I simply eyeball the amount that I feel is best for the amount of people I am cooking for.
- Once the onions are nice and caramelized, I add the mushrooms and zucchini and diced garlic.
- While the veggies are simmering, I boil a pot of water to get the noodles started. Add a drop of olive oil so the noodles do not stick together when cooking. Gluten Free noodles take longer to cook so sometimes it’s a good idea to get those started first.
- I then start cooking the meat in a separate pan.
- At this point I toss in the bell peppers.
- Once the meat is fully cooked I dump the meat on top of the veggies and mix everything together.
- I then pour in both Prego sauces. I like mixing the two sauce flavors for added flavor.
- Add the crushed red pepper, Italian seasoning, oregano, a little bit of salt, a dash or two of rosemary and mix it all together. Put the stove on low or simmer and then put the lid on top of the pan so that everything can cook together.
I personally believe that the longer you allow the sauce to simmer, the better the taste. I also always make enough to where there is plenty of left overs to heat up the next day!
Once the noodles are ready I drain them in a strainer in the sink. There is no need to rinse the noodles with cold water. Cooking with the olive oil helps the noodles not stick together. Now you can serve the noodles warm and add the sauce on top. Oh, and don’t forget to add the parmesan cheese.
I hope you enjoyed this recipe! If you do try to make it yourself I would love for you to tag me on Instagram so I can see. Let me know what you think.