This meat sauce is a quick, balanced option for a weeknight meal. It uses common ingredients, builds flavor in layers, and pairs well with pasta and crostini.

Ingredients

Aromatics and Vegetables

  • 2 tbsp olive oil
  • 1 red onion, minced
  • 3 cloves garlic, minced
  • 1 cup mushrooms, chopped
  • 2 fresh tomatoes, chopped

Meat and Sauce

  • 300–400g ground meat (beef, pork, or chicken)
  • 1 tsp salt (adjust to taste)
  • 1–2 tsp soy sauce (adjust to taste)
  • 1 jar (680g) Prego Traditional pasta sauce
  • ½ jar water (use jar to rinse remaining sauce)

To Serve

  • 250g pasta of your choice
  • ½ baguette or French bread
  • 2 tbsp olive oil (for crostini)
  • Freshly ground black pepper (to taste)

Instructions

1. Prepare the base (10 minutes)
In a pot over medium heat, heat the olive oil. Add the minced red onion and sauté until translucent (about 3–4 minutes). Add garlic and cook for 1–2 minutes until fragrant.

2. Add vegetables (5–7 minutes)
Add mushrooms and chopped tomatoes. Cook down, stirring occasionally, until the tomatoes break down and the mixture reduces slightly.

3. Brown the meat (5–7 minutes)
Add ground meat to the pot. Cook until fully browned, breaking it apart as it cooks. Add salt and soy sauce. Stir to combine.

4. Add sauce and simmer (15–20 minutes)
Pour in the jar of Prego Traditional. Add ½ jar of water by rinsing the jar and pouring it in. Stir. Simmer uncovered on low-medium heat for 15–20 minutes, stirring occasionally. Taste and adjust salt, soy sauce, and pepper as needed.

5. Prepare pasta (while sauce simmers)
Boil pasta in salted water according to package instructions. Drain and set aside.

6. Make crostini (10 minutes total)
Slice bread into 1–2 cm slices. Brush both sides with olive oil. Air fry at 180°C (356°F) for 5–6 minutes or until crispy outside and slightly chewy inside. Alternatively, toast in oven at 200°C (392°F) for 8–10 minutes.

7. Serve (5 minutes)
Plate the pasta. Ladle sauce on top. Serve with crostini on the side.

Notes

  • For a thicker sauce, simmer uncovered longer.
  • To store: refrigerate up to 4 days or freeze for later use.