Jazzy Spaghetti Sauce Recipe
Jazzy Spaghetti Sauce Recipe photo by Taste of Home

Jazzy Spaghetti Sauce Recipe

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Artichoke hearts and bacon give a simple meat sauce new dimensions. It's quick to fix, but if you're short on time, cook the beef mixture ahead. Reheat with sauce and artichokes. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 pound ground beef
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 jar (24 ounces) roasted garlic Parmesan spaghetti sauce
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1/4 pound bacon strips, cooked and crumbled
  • Hot cooked linguine

Nutritional Facts

1-1/4 cups (calculated without linguine) equals 393 calories, 26 g fat (8 g saturated fat), 82 mg cholesterol, 567 mg sodium, 14 g carbohydrate, 2 g fiber, 26 g protein.


  1. In a Dutch oven, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and artichoke hearts. Heat through. Sprinkle with bacon and serve with linguine. Yield: 4 servings.
Originally published as Jazzy Spaghetti Sauce in Simple & Delicious February/March 2012, p18

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Jun. 17, 2012

"The artichoke hearts did nothing for this. It was not worth the price to add these to the sauce."

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