Ingredients
- 1 Lbs. ground chuck shopping list
- 1 small jalapeño pepper (finely chopped) shopping list
- 1 small (26 oz) jar of traditional Ragu spaghetti sauce shopping list
- 1 10 ounce can Mild rotel diced tomatoes & green chilies (drained) if more heat is desired, use regular or hot rotel. shopping list
- 1 4 ounce cans of Green Giant mushrooms (Pieces & Stems) (drained) shopping list
- ½ 6 ounce can tomato paste shopping list
- 1 8 ounce can tomato sauce shopping list
- 1 teaspoon Minced garlic shopping list
- 1 tablespoon Donnie’s cajun seasoning mix (or equivalent) (Recipe on my recipe page) shopping list
- 1 tablespoon italian seasoning shopping list
- 1 pinch sugar shopping list
- 1 pinch ground oregano shopping list
- 1 pinch dried ground basil leaves shopping list
- 1 12 ounce packages of penne rigate pasta shopping list
How to make it
- In a large 5 quart pot, brown beef over medium heat until no longer pink.
- Drain fat and return meat to pot.
- Combine all other ingredients into pot and bring to a low boil.
- Reduce heat and simmer for 1 hour.
- Cook the pasta accorading to the package instructions.
- Drain pasta and add to the Marinara Sauce pot and mix well.
- Sreve and enjoy.
Simmering the sauce
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All mixed together in the pot
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The Rating
Reviewed by 2 people-
This Looks Fabulous...Definately Sounds Great, Love the Flavors Here! High5:)
chef_irish
in Gainesville loved it
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YUM!! I cooked this last night for dinner and it was wonderful!! Everyone loved it!! Thank you!
4jenna
in Independence loved it
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