Time 50m Yield 4 Number Of Ingredients 15 Steps:
In a large skillet over medium heat, combine ground beef, onion and garlic. Cook until meat is evenly brown. Drain excess fat. Stir in carrots, bell pepper, diced tomatoes and stewed tomatoes with juice. Season with onion powder, parsley, cayenne pepper, salt and pepper. Cover, and simmer 15 minutes. Stir in tomato sauce and sugar. Simmer 15 minutes more. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. Toss pasta with meat sauce until evenly coated, and serve with crumbled Gorgonzola.
Time 1h20m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Heat a large saucepan over medium heat and add the oil. When hot, add the meat and cook, without stirring, until browned, 3 to 5 minutes. Break it up with a wooden spoon, then add the onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add the tomato paste and cook for 2 to 3 minutes. Add the wine and bring to a simmer. Add the crushed tomatoes and oregano and season with salt and pepper. Simmer until thickened and the flavors come together, about 1 hour. About 20 minutes before the sauce is done, bring a large pot of water to a boil and salt liberally. Drop in the pasta, give it a stir and cook until al dente according to the package instructions. Drain the pasta and add it to the sauce. Remove from the heat, toss in the cheese and serve.
Time 1h Yield 4 servings Number Of Ingredients 14 Steps:
Bring a large pot of water to a boil. Add the salt. Add the pasta and cook until al dente. While the pasta is cooking, pound the chicken breasts between 2 pieces of plastic wrap with the flat side of a meat mallet. Season the chicken with salt and pepper. In a shallow dish, whisk together the egg whites and salt and pepper. Add a splash of water if the mixture is too thick. Place bread crumbs in a shallow dish. Dip the chicken first in the egg white and then in the bread crumbs. Let the chicken rest on a rack for 5 minutes. Preheat oven to 375 degrees F. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook, turning once, until lightly golden, about 3 to 4 minutes per side (to reduce the calories even further, bake the chicken at 350 degrees F for 10 to 12 minutes instead of sauteing the chicken in oil). Place a thin coating of tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the chicken over sauce. Cover the chicken with more sauce, sprinkle with cheese and bake until cheese is bubbly and golden brown, about 5 to 10 minutes. Pour remaining sauce over pasta. Taste and adjust seasonings. Serve immediately. Combine olive oil and garlic in a large saute pan and turn heat to medium. Cook until garlic is fragrant but not brown. Stir in tomatoes and salt and pepper to taste. Reduce heat to medium low and simmer until sauce has thickened slightly, stirring occasionally, 10 to 15 minutes. Taste and adjust seasonings. Add basil and simmer for 1 minute more.
Yield Serves 4-6 Number Of Ingredients 16 Steps:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl. Meanwhile, process onion, celery, carrot, and garlic in a food processor until finely chopped. Heat oil in a large skillet over high. Add chopped vegetables, beef, and pork and cook, breaking up with a spatula, until meat is beginning to brown, about 3 minutes. Stir in tomato paste, oregano, 3/4 tsp. salt, and 1/2 teaspoon pepper; cook, stirring occasionally, until heated through, about 1 minute. Add wine and cook, stirring constantly, until reduced by half, about 1 minute more. Stir in tomato sauce, reduce heat to medium, and simmer until sauce is slightly thickened, about 4 minutes. Remove from heat, then stir in butter. Toss meat sauce with pasta, top with Parmesan, and season with pepper. Do Ahead Let sauce cool, then chill in an airtight container for up to 3 days or freeze for up to 2 months.
Time 50m Yield 4 Number Of Ingredients 15 Steps:
In a large skillet over medium heat, combine ground beef, onion and garlic. Cook until meat is evenly brown. Drain excess fat. Stir in carrots, bell pepper, diced tomatoes and stewed tomatoes with juice. Season with onion powder, parsley, cayenne pepper, salt and pepper. Cover, and simmer 15 minutes. Stir in tomato sauce and sugar. Simmer 15 minutes more. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. Toss pasta with meat sauce until evenly coated, and serve with crumbled Gorgonzola.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Chop chicken in 1-inch cubes. Fry in olive oil in a large skillet until cooked. Add onion, peppers, garlic and celery seed. Fry for a couple of minutes. Add tomatoes, soup and Cajun seasoning. Simmer for 20 minutes. Serve over hot cooked pasta. Enjoy!
More about “ritas pasta and meat sauce recipes”
Time 30m Number Of Ingredients 14 Steps:
Heat butter and oil in a large saucepan over medium. Stir in carrot, onion, and garlic. Add ground beef, and cook until it turns from pink to brown, about 5 minutes. Add tomatoes and their liquid, crushing them with the back of a large spoon. Stir in milk, bay leaf, thyme, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Simmer 20 minutes. Meanwhile, in a large pot of boiling salted water, cook fettuccine until al dente according to package instructions, about 12 minutes. Reserve about 1/2 cup of the cooking water; drain fettuccine, and return to the warm pot. Add meat sauce, and toss. Add pasta water as needed if the sauce seems dry. To serve, sprinkle with Parmesan.
