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Cabernet Mushroom Meat Sauce Recipe

Cabernet mushroom meat sauce

It’s so easy to turn an inexpensive jar of marinara sauce into a delicious, restaurant-worthy meat sauce with only a few simple ingredients. US Wellness Meats 85% Lean Ground Beef adds amazing flavor to this versatile meat sauce, which can be served over pasta, over rice, as a meat-lovers pizza sauce, or to make sloppy joes.

Cabernet Mushroom Meat Sauce

By: Sarah Meuser |

Prep: 10-15 min
Cook: 20-25 min
Serves: 2

US Wellness Meats Shopping List: 85% Lean Ground Beef


  • 2 – 3 Tbsp Extra Virgin Olive Oil
  • 1 whole Yellow Onion, medium-sized, peeled and chopped
  • 1 tsp Kosher Salt
  • 8 oz Baby Bella Mushrooms
  • 4 cloves Garlic
  • 1/2 cup Cabernet Sauvignon Red wine, Divided use
  • 1 lb US Wellness Meats Ground Beef (85% Lean), Thawed
  • 24 oz Marinara Sauce
meat sauce


  1. Heat olive oil in a large, nonstick skillet over medium heat. Add onions, stirring occasionally for 5 minutes. Stir in salt.
  2. Meanwhile, slice 3 mushrooms and leave the rest whole. Add whole mushrooms and garlic cloves to a food processor until finely chopped.
  3. Add chopped mushroom-garlic mixture and sliced mushrooms to skillet with onions; stir to combine.
  4. Add 1/4 cup red wine to the skillet, stirring occasionally as the mushrooms cook and the wine reduces, about 3-5 minutes.
  5. Add ground beef, breaking it up with a spatula into small crumbles until cooked through, about 5-7 minutes.
  6. Add jar of marinara sauce; stir to combine with beef mixture, reducing heat to low, if needed.
  7. Stir in the remaining 1/4 cup red wine. Allow sauce to simmer 5-10 minutes; stirring occasionally. Serve over pasta or as desired.

Chef Notes: If serving over pasta, use 1 pound of your favorite pasta (or gluten-free pasta) cooked according to package instructions for al dente. If using sauce to make pizza, spread a layer of sauce over prepared crusts or fresh, homemade pizza dough, top with shredded mozzarella, and then bake in the oven according to prepackaged crust instructions or your favorite homemade pizza recipe. Spoon sauce over burger buns to make sloppy joes, then close with top bun (add shredded or sliced cheese, if desired, before adding top buns). Store sauce in the fridge for up to 3 days. Dairy-free. Egg-free. Nut-free.

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We tried this recipe over a bed of zucchini noodles and again, over a bed of spaghetti squash. It does not disappoint in any setting! For this and more versatile recipes from this month’s Featured Chef, make sure to check out our US Wellness Meats Discover Blog today!


Meet Sarah Meuser, the USWM June 2024 Featured Chef and an award-winning home cook. She’s a mom of two boys, one with food allergies. Sarah enjoys creating allergy-friendly recipes for her son and focuses on healthier, indulgent dishes with unique twists. She emphasizes the importance of texture, flavor, and color in her cooking. Sarah first learned about grass-fed meats while working at a fine dining restaurant in college. As a mom to a child with serious food allergies, Sarah often raises awareness about the dangers of food allergies and emphasizes the importance of proper handwashing, and the necessity of epinephrine as the only effective treatment for anaphylaxis. Help us thank Sarah for her participation and be sure to follow Sarah for more! IG | FoodSocial