"What's in your cupboard" pasta sauce

This is a very quick and easy-to-make pasta sauce that was created about an hour ago on the fly in my kitchen. I was hungry and wanted pasta. That usually ends in a good way with a messy kitchen. I used whole wheat linguini since it is more robust and hearty and just plain better for you. Enjoy! Gandy

Ingredients:
1 jar of whatever brand of generic pasta sauce you have on hand.
1 16 oz can diced tomatoes with juice
1/8 cup Italian seasoning
1 tsp salt
1 tsp granulated garlic
1 tsp granulated onion
4 large frozen raw hamburgers (Fresh ground beef will do fine, I had burgers!)
1/2 cup olive oil
1 Tbsp minced garlic (In my fridge always. Use this every day!)
1/8 cup marsala wine
1/8 cup sherry wine

1. In a sauce pot, combine pasta sauce and diced tomatoes with salt and bring to a boil over medium heat, stirring often.
2. Place frozen burgers on a plate and cook for 2-3 minutes until thawed, make sure they are still raw, do not cook in micowave.
3. In a frying pan, (cast iron works well) heat olive oil and minced garlic for 2 minutes. Add raw hamburgers and with wooden spoons break apart into small pieces. Heat this mixture until meat is just about cooked all the way through.
4. Add wines and cook for a minimum of three minutes to burn off any alcohol. (The simmering stage will finish the process).
5. Add meat mixture to sauce and throw in the Italian seasoning, granulated garlic and onion. Simmer this mix for 10 minutes. Best way to guage this is to add your pasta to boiling salted water right as you start your simmer. This way both are ready to serve at the same time. Stir your simmering sauce the entire time and do not let it stick to the bottom of the pot.

                          Here is some info on cooking with wine if you were wondering.....
A lot of people ask me if cooking with wine is OK for the LDS cook. We often hear how the alcohol "burns" off during the cooking process. I wanted to make sure that was true. There is no substiture for "marsala or sherry" in chicken marsala. The flavor profile you get is un-paralelled. Here is what I found:

James Peterson, a cookbook writer who studied chemistry at the University of California at Berkeley, stated in his encyclopedic cookbook called Sauces:

Question: When you use alcohol in cooking a dish, how long does it take for alcohol to burn off? Is the time the same for all forms of alcohol? - Jim S (4/1/05)

Answer: You need to cook a sauce for at least 20 to 30 seconds after adding wine to it to allow the alcohol to evaporate. Since alcohol evaporates at 172°F (78°C), any sauce or stew that is simmering or boiling is certainly hot enough to evaporate the alcohol. Be careful if you are using alcohol in something cold like a sorbet. The alcohol content stay's at 100%. Companies like Jack Daniels put their whiskey in all sorts of things like BBQ sauce, potato chips, even mustard! They do this by cooking off the alcohol first, then cooling the product before bottling.

Nice thing about cooking with a wine is that it also tenderizes the meat. Plus, the gravy you can make from a chicken or steak marsala reduction is quite frankly heavenly. Anyone interested in some recipes like this please comment below. Craig

I promise you no one will know you made this in less than 30 minutes. And you will be chef "BOY OH BOY" YUM!