Name: The Big Cove Easy Pasta Sauce
Yield: 4-6
Ingredients: 1 (700 ml-ish) can tomato sauce; 2 garlic cloves, thinly slices; 1/2 red wine; 1 lb ground beef; 2 tbsp Mary Had a Lot of Lamb spice blend; 2 tbsp Worcestershire sauce; 1 red pepper, cut into small chunks; frozen meatballs - as many as you want!; salt to taste

The Big Cove Easy Pasta Sauce

When you don't feel like making pasta sauce from scratch, but want to spruce up the jarred tomato sauce -- "Mary had a Lot of Pasta Sauce!"

All you need to turn an otherwise generic sauce into something everyone is going to love. Mary Had a Lot of Lamb is far from just for lamb, but I think most of you already get that ;)

We even used store bought frozen meatballs to reeeally create an easy dinner here -- all you need is Mary!

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The Big Cove Easy Pasta Sauce

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Servings

4-6

Ingredients

1 (700 ml-ish) can tomato sauce
2 garlic cloves, thinly slices
1/2 red wine
1 lb ground beef
2 tbsp Mary Had a Lot of Lamb spice blend
2 tbsp Worcestershire sauce
1 red pepper, cut into small chunks
frozen meatballs - as many as you want!
salt to taste

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Directions

Get your sauce starting to simmer; put the tomato sauce, garlic, red wine in a large heavy bottom pot and bring to a simmer.
In a large frying pan over medium high heat, fry up the ground beef with Mary Had a Lot of Lamb spice blend and Worcestershire sauce. Cook until just starting to brown up. Add to the tomato sauce you have simmering.
Add the diced red pepper to a now empty pan and fry up until beginning to soften and maybe brown slightly. Add to the tomato sauce.
Cover sauce and allow to simmer those flavours for at least 30 minutes. Taste for salt or add a bit more Mary Had a Lot of Lamb if desired!

SHOP ALL

All-Natural / Gluten Free / Low Salt / No fillers / Clean, Inspiring Flavours

The Mary blend; It's the 'must have blend' in your pantry. Loaded with herbs, turmeric and sumac; its mission is to make you the winner in your kitchen.

And not just on lamb - Mary also had a lot of chicken, fish, potatoes, pork, beef, soup, breads; you name it!

Use a little, or use a lot - and season with a little salt to taste.

Tip: It's herb heavy nature makes it an amazing component to a quick salad dressing; just add oil and lemon.