Pantry pasta mangi mangi!

Irisa Raina 9


I very seldom cook “ not from scratch “ but I do keep my pantry/freezer stocked for days just like today when I REALLY don’t feel like creating and cooking. But with the addition of a few ingredients this jar sauce will become like an amazingly long cooked from scratch sauce.
This freezes well so if I am making sauces, or stews etc. I’ll always make more than we need so I can freeze it. Those meals I save for the days I don’t want to even open a jar or can…and believe me I have plenty of those days!
If you keep your pantry stocked with good quality jar and canned products you’re ½ home.


☆☆☆☆☆ 0 votes

5 or 6
1 Hr
2 Hr
Stove Top


  • ·
    5 cloves dry roasted garlic
  • ·
    3 tablespoon turbinado sugar * { divided 1 & 2 }
  • ·
    1 teaspoon fine sea salt
  • ·
    ½ pound ground round { 85/15 }
  • ·
    3 links hot italian sausage { casings removed }
  • ·
    1 tablespoon corn oil { you can use evoo if you prefer }
  • ·
    pinch of red pepper flakes
  • ·
    1 – 4 “small” ounce can tomato paste
  • ·
    1 cup red wine { use any wine you’d drink } i had some paisano left so that is what i used
  • ·
    2 – 24.5 ounce jars mezzetta bistro marinara sauce
  • ·
    ¼ cup water to swish in the jars of sauce
  • ·
    1 – 10.5 ounce can french onion soup
  • ·
    1 – 6 ounce jar giorgio sliced mushrooms { drained }
  • ·
    season with salt and pepper to taste
  • ·
    1 – 16 ounce box of your favorite pasta
  • ·
    grated cheese

How to Make Pantry pasta mangi mangi!


  1. Smash the garlic with 1 tablespoon sugar and salt, set aside.
  2. Get your pan hot and add the oil, ground round, hot sausage and start to sauté it. Once the meat has started to cook, add the smashed garlic, tomato paste and red pepper flakes. Continue till it is fully cooked and then add the wine; cook this on a very low heat till all the wine has been absorbed into the meat.
  3. Then add the marinara sauce, soup, water, 2 tablespoons sugar and mushrooms.
    Simmer this for 2 hours if you like a thicker sauce or it can be served in as little as 1 hour, put it on top of your favorite pasta, today I’m making rigatoni
  4. But once you have it to the consistency you prefer all that is left to do is… enjoy!

Printable Recipe Card

About Pantry pasta mangi mangi!

Course/Dish: Beef Pasta Other Sauces
Main Ingredient: Beef
Regional Style: Italian

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