I know that I have proclaimed my love for Prego before. But I've been eyeing this recipe for a while now. When I told my friend (and fellow food blogger!) Christen that I was making Chicken & Eggplant Parmesan with Prego, she scoffed at me and practically demanded I make her sauce!
Ok, that's not actually how it happened but it's something like that. We all know my issue with homemade sauce is that it takes too long to cook. Well, she swore to me that her recipe didn't take longer than about an hour. So I decided to put my faith (and my dinner) in her hands.
I crossed Prego off my grocery list, added a few of the ingredients that I didn't already have and jumped right in...
INGREDIENTS:
1 pkg frozen Seasoning Blend (onions, peppers, celery, etc.)
1 T minced garlic
1 sm can mushroom pieces and stems
1 sm jar whole button mushrooms
1 can original Rotel
2 sm cans tomato paste
2 8 oz cans Hunt's Basil, Garlic & Oregano tomato sauce
2 8 oz cans Hunt's Roasted Garlic tomato sauce
2 T Worcestershire Sauce
1/2 bottle beer (we used Miller Lite)
1 t sugar
Seasoning (salt, pepper, oregano, basil, thyme, onion powder, garlic powder)
2 Bay leaves
Over medium heat, saute frozen seasoning blend and minced garlic. Cook down until veggies are soft; about 10 minutes. Add mushrooms (including liquid) and Rotel; stir well. Add tomato paste and mix until well combined.
Add the remainder of the ingredients (tomato sauce, Worcestershire, beer, sugar, seasoning and bay leaves) and let cook on med-low heat for approximately 20 minutes. Continue to season to your taste as it simmers.
Let simmer for at least 30 more minutes. The longer this simmers, the better!
Serve over pasta.
Ok, that's not actually how it happened but it's something like that. We all know my issue with homemade sauce is that it takes too long to cook. Well, she swore to me that her recipe didn't take longer than about an hour. So I decided to put my faith (and my dinner) in her hands.
I crossed Prego off my grocery list, added a few of the ingredients that I didn't already have and jumped right in...
INGREDIENTS:
1 pkg frozen Seasoning Blend (onions, peppers, celery, etc.)
1 T minced garlic
1 sm can mushroom pieces and stems
1 sm jar whole button mushrooms
1 can original Rotel
2 sm cans tomato paste
2 8 oz cans Hunt's Basil, Garlic & Oregano tomato sauce
2 8 oz cans Hunt's Roasted Garlic tomato sauce
2 T Worcestershire Sauce
1/2 bottle beer (we used Miller Lite)
1 t sugar
Seasoning (salt, pepper, oregano, basil, thyme, onion powder, garlic powder)
2 Bay leaves
Over medium heat, saute frozen seasoning blend and minced garlic. Cook down until veggies are soft; about 10 minutes. Add mushrooms (including liquid) and Rotel; stir well. Add tomato paste and mix until well combined.
Add the remainder of the ingredients (tomato sauce, Worcestershire, beer, sugar, seasoning and bay leaves) and let cook on med-low heat for approximately 20 minutes. Continue to season to your taste as it simmers.
Let simmer for at least 30 more minutes. The longer this simmers, the better!
Serve over pasta.
VERDICT:
Hang on one second...
::pats self on back::
This was so amazingly good!
And soooo easy! I started it while the eggplant were sweating and just let it simmer while I cooked the rest of the meal. It ended up simmering for closer to 2 hours and I am pretty sure that contributed to the awesomeness of this sauce.
Prego, we've had a great relationship but sadly, all good things must come to an end.
Thanks, Christen!
SERVED WITH:
Chicken & Eggplant Parmesan
SOURCE:
Cooking with Christen
LOL @ me demanding you make my sauce ;)
ReplyDeleteI'm glad you enjoyed it!