Beef And Eggplant Sauce For Pasta - cooking recipe

Ingredients

olive oil, divided
2 small eggplants, diced with skin
1 large red onion, chopped
1 (5 ounce) can sliced mushrooms, drained, or to taste
4 cloves garlic, minced, or more to taste
6 Roma tomatoes, sliced
2 pounds ground beef
2 cups pasta sauce (such as Hunt's(R) Traditional)
1 (15 ounce) can tomato sauce
1 (14 ounce) can pizza sauce
1/4 cup white sugar, or more to taste
1 (1.5 ounce) envelope dry spaghetti sauce mix
salt and ground black pepper to taste

Preparation

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Saute eggplants, red onion, mushrooms, and garlic until softened, 8 to 10 minutes.
Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat. Saute tomatoes until juicy and tender, about 6 minutes. Transfer tomatoes to the pot.
Cook and stir ground beef in the same skillet until browned and crumbly, 5 to 7 minutes. Transfer to the pot; add pasta sauce, tomato sauce, pizza sauce, sugar, spaghetti sauce mix, salt, and pepper. Stir and simmer until flavors are well blended, about 10 minutes.