BEST SPAGHETTI AND MEATBALLS
One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. -Mary Lou Koskella, Prescott, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.
Nutrition Facts : Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.
BAKED ZITI CASSEROLE
Great ziti dish for any lover of pasta. Easy to make and 'wows' the crowd.
Provided by skentals
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook ziti in boiling water until cooked through but firm to the bite, about 13 minutes; drain. Rinse ziti with cold water until cool; drain.
- Preheat oven to 375 degrees F (190 degrees C).
- Mix ziti, ricotta cheese, 1 1/2 cups tomato sauce, mozzarella cheese, egg, salt, and pepper in a large bowl.
- Spread 1/2 cup tomato sauce into the bottom of a 2 1/2-quart shallow baking dish. Pour ziti mixture into the dish. Top with remaining 1 1/2 cup tomato sauce and Parmesan cheese.
- Bake in preheated oven until sauce and cheese layer is bubbly and lightly browned, about 30 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 414.5 calories, Carbohydrate 53.3 g, Cholesterol 59.9 mg, Fat 11.5 g, Fiber 4.1 g, Protein 24.3 g, SaturatedFat 6.4 g, Sodium 1140.7 mg, Sugar 5.6 g
OLD ITALIAN MEAT SAUCE
A robust hearty Italian meat and mushroom pasta sauce. Serve with your favorite pasta, if desired.
Provided by Debbie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 4h30m
Yield 20
Number Of Ingredients 13
Steps:
- In a large skillet, brown beef and pork over medium heat until no longer pink; set aside.
- In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of wine; mix well.
- Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender.
- Add browned meat, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine.
- Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 15.9 g, Cholesterol 50.8 mg, Fat 16.8 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6 g, Sodium 788.1 mg, Sugar 11.4 g
EASY BAKED MOSTACCIOLI
Simple hardy mostaccioli pasta dish that can be baked in a throw-away aluminum pan for easy clean up.
Provided by Alyssa Buschman
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook mostaccioli in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
- Meanwhile, heat a nonstick pan over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 10 minutes. Remove from the heat. Drain and discard grease. Add spaghetti sauce to the pan and mix with the beef.
- Transfer beef mixture to the prepared baking dish. Spread evenly over the bottom and layer cooked pasta over top. Sprinkle with mozzarella and Parmesan cheeses. Cover with foil.
- Bake in the preheated oven for 40 minutes. Remove foil and continue to bake until cheese is melted and lightly browned, about 10 more minutes.
Nutrition Facts : Calories 508.1 calories, Carbohydrate 60.5 g, Cholesterol 59.2 mg, Fat 17.2 g, Fiber 5.5 g, Protein 27.6 g, SaturatedFat 7.4 g, Sodium 821 mg, Sugar 14.3 g
KITTENCAL'S MARINARA PASTA SAUCE (VEGETARIAN)
This is a basic simple marinara but big on flavor, it can be ready in 1 hour or you can cook it longer and even tastes better the next day that is why I strongly suggest to make this sauce 1-3 days ahead and refrigerate as the flavors will blend and intensify ---this freezes well so make a double recipe and freeze a batch for the next meal, you may omit the wine but I strongly suggest to add it in, it really adds flavor to the sauce --- please make certain to purchase only good-quality canned Italian Roma (plum) tomatoes for this it will make a huge difference to the flavor of the sauce --- all ingredients may be adjusted to suit taste, this sauce can also be simmered for a longer time in a crockpot, throw in some fresh mushrooms also if desired --- also see my recipe#71273
Provided by Kittencalrecipezazz
Categories Sauces
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy-bottomed stockpot or Dutch oven heat oil over medium-high heat.
- Add in onions, garlic and dried red pepper flakes, basil and oregano; saute for about 3-4 minutes.
- Add in the tomato paste and stir for 2-3 minutes.
- Add in the Roma tomatoes with juice and wine; simmer uncovered over low heat for 1-2 hours (I usually cook it for at least a couple of hours) stirring occasionally.
- Season with salt and pepper and add in sugar if desired.
- **NOTE** if you prefer a thinner sauce, then add in some water.
Nutrition Facts : Calories 207.8, Fat 10.8, SaturatedFat 1.5, Sodium 933.6, Carbohydrate 23.6, Fiber 5.3, Sugar 14.4, Protein 4.4
KITTENCAL'S DELICIOUS MEATY PASTA SAUCE
I don't think you will find a better meat sauce than this one! a good tomato sauce needs time to "ripen" so I strongly suggest to make this sauce a few day ahead and refrigerate just warm in a saucepan before using you will see that the flavors strongly intensify after refrigeration time --if you want a creamy sauce just add in 1/4 cup or more of heavy whipping cream the last 30 minutes of cooking time, this may be doubled if desired but keep the ground beef amount at one pound, this also freezes well... you will *love* this!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf and onion; saute, stirring with a wooden spoon for about 4 minutes (this will release the flavors in the spices).
- Add in garlic and cook for 2 minutes.
- Add in tomato paste and cook stirring with a wooden spoon for 2 minutes.
- Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat.
- Add in the wine and simmer for 2-3 minutes, stirring.
- Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer partially covered for about 2 hours (or you can simmer for longer on low heat).
- Season with black pepper.
- Remove the bay leaf and serve over hot cooked pasta then sprinkle with lots grated Parmesan cheese.
Nutrition Facts : Calories 496.8, Fat 30.9, SaturatedFat 8.6, Cholesterol 70.7, Sodium 2525.8, Carbohydrate 25.7, Fiber 5.6, Sugar 8.5, Protein 29.3
KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS
There is a method to making the perfect sauce and that is a very long slow cooking time then refrigerate to blend the flavors, a good sauce needs time to "ripen" and develop it's full flavor, this sauce must be made a day or even up 4 days ahead in order for the flavors to intensify, the longer you leave it refrigerated the better it will be --- this recipe makes a fair amount use what you need then freeze the rest in plastic containers for another meal, for a quick thaw just pop in the microwave for about 8 minutes or a little more or thaw in refrigerator overnight, if desired you may partially precook the meatballs on a greased baking sheet in oven before adding to the sauce --- you will love this sauce and you will be making it often! ---- also see my recipe#150207
Provided by Kittencalrecipezazz
Categories Sauces
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
- Drain the diced tomatoes over a strainer.
- Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
- Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
- Add in fresh garlic; cook stirring for 2 minutes.
- Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
- Add in the wine; stir well to combine.
- Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
- Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
- Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
- Skim off any fat that might gather on top of sauce.
- Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
- Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
- Note: if desired, you can bake the meatballs in the oven before adding to the sauce.
Nutrition Facts : Calories 116.3, Fat 0.9, SaturatedFat 0.1, Sodium 1052.2, Carbohydrate 25.1, Fiber 6.2, Sugar 8.3, Protein 5.2
SLIMMING WORLD FRIENDLY SLOW COOKER TOMATO PASTA SAUCE
Inspired by kittencals famous tomato sauce with a couple of adaptations to suit my diet, laziness, and what was in my cupboard at the end of the month. Turned out really really good, also in my neck of the woods we don't have crushed tomatoes, serve with anything you want I bet this would be nice on pizzas as well this makes a lot of sauce, depending on how saucy you like your pasta I divided mine into 4 portions before freezing. Kittencals expertise sure pays off re leaving the sauce to ripen, I left min for 2 days for her original recipe see link, http://www.recipezaar.com/Kittencals-Authentic-Italian-Pasta-Sauce-Oamc-Option-71273 cant wait to try this with her meat balls, Due to the wine, tomato paste and sugar I reckon this would be about 4 syns per serving but don't quote me, you could leave the wine out to help lower the syn value. Big big thanks to kittencal I'll never go back to shop bought again! I know the power of everyone's slow cooker is different I believe mine is quite powerful so use your judgement re cooking times
Provided by cakeinmyface
Categories Spaghetti Sauce
Time 12h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Coat bottom of a large frying pan with low fat cooking spray and fry the onion with the basil, oregano, bay leaf, salt and pepper for about 5-7 minutes until translucent
- Add the garlic and cooked for about 2 mins, then add the tomato paste and stir until well mixed in with the onion.
- Add the wine and combine add all of the tins of tomatoes breaking up the plum ones a bit, and the sugar bring to a light boil for about 8 minutes.
- Transfer this hot mixture into your slow cooker and cook on high for about 2 hours, (I popped out during this time) reduce it down to low for a further 3 hours (it was about 7.30 pm when I started this step so I was making dinner and watching boosh) and turn down to warm and leave 7 hours ( I was in bed during this time).
- When time is finished allow to cool and then divide into portions and place in the fridge for up to 4 days to allow the flavours to ripen. Divide into portions transfer to the freezer for keeping or use immediately.
Nutrition Facts : Calories 69, Fat 0.5, SaturatedFat 0.1, Sodium 378.1, Carbohydrate 14.2, Fiber 3.3, Sugar 8.2, Protein 2.7
GROUND BEEF CASSEROLE
Classic comfort food that I have been making for years but can't remember where the recipe originally came from. Wanted to post it so I wouldn't lose it!
Provided by Christine Foley Wanner
Categories Main Dish Recipes Casserole Recipes Noodles
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, green bell pepper, carrot, and garlic to ground beef; cook and stir until onion is lightly browned, about 15 minutes.
- Mix tomatoes, tomato sauce, mushrooms, brown sugar, and Worcestershire sauce into ground beef-vegetable mixture; season with salt and black pepper. Cook on low until liquid is reduced and flavors have blended, about 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer pasta to a 9x13-inch casserole dish.
- Spoon cream of mushroom soup over bow-tie pasta; top with ground beef-tomato mixture. Sprinkle Cheddar cheese on top.
- Bake in the preheated oven until casserole is bubbling and Cheddar cheese is melted, about 45 minutes.
Nutrition Facts : Calories 546.1 calories, Carbohydrate 43.3 g, Cholesterol 89.4 mg, Fat 28.1 g, Fiber 3.9 g, Protein 31.3 g, SaturatedFat 11.8 g, Sodium 1028.1 mg, Sugar 9.7 g
KITTENCAL'S CREAMY TOMATO PASTA SAUCE (VEGETARIAN OR MEAT OPTION
This is a full-flavored rich tomato sauce that benefits with a long slow cooking time, this sauce will take a couple of hours to cook and will only improve in flavor if made 1-3 days ahead and refrigerated, this will give the flavors time to blend and intensify even more, I also want to mention that the sauce will taste totally different after the 2-1/2 hour cooking time, when I make this sauce I use 1/2 cup cream, you will need to adjust the cream until you have reached the desired taste------------- to take this to yet another level 1 pound mild or spicy Italian sausages with casings removed may be added to the sauce, see instructions on the bottom of the recipe --- you will love this sauce! :)
Provided by Kittencalrecipezazz
Categories Low Protein
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a medium pot over medium-high heat (use enough oil to cover the bottom of your pot you may need more than 1/4 cup).
- Add in onion, bell pepper and chopped sun-dried tomatoes; cook stirring for about 5-6 minutes or until softened.
- Add in garlic, chili flakes and basil; cook stirring for 2 minutes,.
- Add in tomato paste; stir for 2 minutes.
- Add in crushed and plum tomatoes with juice; bring to a simmer over medium heat stirring and breaking up the whole tomatoes with a fork.
- Reduce heat to low cover with a lid and simmer for 30 minutes.
- Uncover and continue to simmer over low heat for another 2 hours stirring frequently (the longer cooking/simmering time over low heat the better this sauce will be, if your sauce becomes too thick add in a little water and continue cooking).
- Season with salt and black pepper about halfway through cooking.
- At this point and before the addition of the cream you may cool the sauce and refrigerate up to 3 days.
- At the end of cooking mix in the cream starting with 1/3 cup and adding in more until you reach your desired creaminess; stir until heated through.
- Delicious!
- THE ADDITION OF SAUSAGE MEAT; in the pot brown the sausage meat with onion, bell pepper and sun-dried tomatoes until no longer pink (breaking up the meat while cooking) drain fat.
- Add in the garlic, red pepper flakes and basil; cook stirring until the meat is browned (about 7-8 minutes, or best flavor the meat should be lightly browned).
- Add in the tomato paste and continue with the recipe as stated from step# 5.
Nutrition Facts : Calories 156.6, Fat 11.1, SaturatedFat 3.3, Cholesterol 13.6, Sodium 985.7, Carbohydrate 14.4, Fiber 3.4, Sugar 7.8, Protein 2.5
More about "kittencals creamy tomato pasta sauce vegetarian or meat option recipes"
ITALIAN MEATBALLS | RECIPETIN EATS
From recipetineats.com
THE BEST COPYCAT RECIPES OF 2021 - TASTE OF HOME
From tasteofhome.com
SWEDISH MEATBALLS (HOMEMADE IKEA MEATBALLS)
From recipetineats.com
KITTENCAL'S THICK AND RICH CREAMY TOMATO SOUP (LOW-FAT OPTION) …
From recipezazz.com
KITTENCAL'S CREAMY TOMATO PASTA SAUCE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
YOUR RECIPES
From yrcps.blogspot.com
VEGETARIAN RECIPES USING MARINARA SAUCE | DEPORECIPE.CO
From deporecipe.co
SAMBUCA ROMANA RECIPE TIPS TO MAKE HOME AND FAMILY RECIPES
From webetutorial.com
THE BEST HOMEMADE SPAGHETTI SAUCE - MEL'S KITCHEN CAFE
From melskitchencafe.com
HOMEMADE MEAT MARINADE TENDERIZER : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
KITTENCAL'S MARINARA PASTA SAUCE (VEGETARIAN) KITTENCALSKITCHEN
From mealplannerpro.com
KITTENCAL'S CREAMY TOMATO PASTA SAUCE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
KITTENCAL'S CREAMY TOMATO PASTA SAUCE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
KITTENCAL S CREAMY TOMATO PASTA SAUCE VEGETARIAN OR MEAT OPTION
From webetutorial.com
KITTENCAL S MARINARA PASTA SAUCE VEGETARIAN RECIPE - WEBETUTORIAL
From webetutorial.com
MEAT PASTA SAUCE RECIPES | ALLRECIPES
From allrecipes.com
KITTENCAL WEBSITE RECIPES
From tfrecipes.com
KITTENCAL'S MEATBALLS AND PASTA SKILLET RECIPE - PINTEREST.COM
From pinterest.com
ONE POT VEGAN PUMPKIN CHILI : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
STUFFED BELL PEPPERS RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
MANICOTTI WITH MEAT AND SPINACH RECIPES ALL YOU NEED IS …
From stevehacks.com
TRY EASY RECIPE
From howtochangethenam1on12688.blogspot.com
KITTENCAL'S CREAMY TOMATO PASTA SAUCE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
TENDER ITALIAN MEATBALLS : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
KITTENCAL S THICK AND RICH CREAMY TOMATO SOUP LOW FAT OPTION RECIPE ...
From webetutorial.com
VEGETARIAN BAKED ZITI FOOD NETWORK : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
TRADITIONAL STUFFED CABBAGE ROLLS WITH TOMATO SAUCE
From scrambledchefs.com
RECIPES | MYRECIPES
From myrecipes.com
KITTENCALS MARINARA PASTA SAUCE VEGETARIAN) RECIPE - FOOD.COM
From pinterest.com
SAUCE MARINADES AND SAUCES, PAGE 2 | BIGOVEN
From bigoven.com
COPY ME THAT
From copymethat.com
BASIC SAUCES TO MASTER : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love