Meaty Mushroom Marinara

July 13, 2016

Hi guys!

Say that title 3 times fast! Meaty Mushroom Marinara— There you go, a cookie for you. Friends it’s been a minute, but I’m back with the jump off! I’m so funny. No really it’s been a while but I’ve been working and living and cooking so let’s get into this.

Do you buy pasta sauce in a jar? Why do you do this *weeping*, why? First off all those additives, then sugar, then ugh, just don’t do it anymore ok?

I have a fail safe recipe I’ve been using for years, you can customise it to you taste, throw in some chopped veggies and make it into a sort of bolognaise, add half a cup pf redwine, or just keep it simple and vegetarian. This sauce is so yummy with pasta, and I use it all the time in my Lasagna, recipe up for that soonest. Meanwhile enjoy this “Half from scratch” recipe that’s also whole30 friendly!


Meaty Mushroom Marinara
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
A chunky, hearty sauce to eat over pasta, use in lasagna and always have handy
  • 1tbsp olive oil
  • 1 onion- (sweet yellow if you can find it) chopped
  • 2 200g cans of peeled plum tomatoes.
  • 4 cloves of garlic- chopped
  • Thyme
  • oregano
  • Fresh basil
  • Salt
  • ¼ teaspoon of salt
  • ¼ cup red wine (optional)
  • 500g minced meat
  • 200g mushrooms
  • 1onion- chopped
  • Salt
  • black pepper
  • pinch of curry
  1. In a large saucepan on medium-high heat, warm the olive oil
  2. Add the chopped onion and sauté till softened about 5mins
  3. Add the garlic and sauté until fragrant, less than a minute
  4. Empty the contents(tomatoes and juice) of the two cans of plum tomatoes and use a wooden spoon to crush the tomatoes in the pan. This is a chunky sauce so just lightly break up the tomatoes.
  5. Add spices and seasoning, if you're using basil, save until the end.
  6. While sauce is simmering, the other onion to a heated saucepan with a teaspoon of oil- depending on how much fat and liquid your mince has, you might not need oil. I add in the meat without and start breaking it up with a wooden spoon immediately, I add in salt, black pepper and a pinch of curry, really love that kick it adds. once all the meat is browned, I add in the mushrooms and cook for another 3-5mins stirring the whole time. I add this to the sauce which should have been simmering for about 10mins now, allow to simmer with the beef and mushroom mix for another 10mins. If you've used fresh herbs remove any stems and you're done. Serve over spaghetti for a classic Italian meal or use as your meat sauce for lasagna... this sauce is even nice with yam!

If you try this, let me know, tweet at me or tag me on instagram @sabirah0.

Love always,



You Might Also Like


  • Reply Nedoux July 13, 2016 at 8:09 pm

    Hi Sabira,

    Very nice recipe, thank you for sharing. Ah, you should have placed a caveat at the top of the post, like so- “Reader discretion is advised, this photograph is likely to trigger hunger”. That pic of the finished dish made my mouth water. Lol

    I was sort of expecting to see fresh tomatoes after reading “First off all those additives, then sugar”, I suspect that those same ingredients are present in canned foods too. 🙂

    Brilliant post!

    • Reply Sabirah July 13, 2016 at 8:31 pm

      Hi Nedoux,
      Thanks so much for the comment. Re: Canned Tomatoes- The only thing in canned tomatoes- most brands and the brand i use is Tomatoes, tomato juice and citric acid (natural acidity regulator derived from oranges. I’ve actually tried this recipe with fresh tomatoes, The texture is not just the same. It’s also quite a bit of work to blanch the tomatoes just to get the skin off. This is the perfect balance for me in terms of texture, overall taste and effort. I hope that was helpful!

    • Reply Sabirah July 13, 2016 at 8:34 pm

      Also I hear you on the photo! got hungry again while putting it together 😀

  • Reply An Afrikan Butterfly July 14, 2016 at 4:05 pm

    I love meat, I love mushrooms and I’ve got about all the ingredients here except fresh basil (which can be arranged)
    This looks noms, and really easy too!
    Thank you for sharing!

  • Trackbacks / Pingbacks

    Leave a Reply

    Rate this recipe:  

    This site uses Akismet to reduce spam. Learn how your comment data is processed.