pasta sauce

Build lasagna in a new way with these Lasagna Roll-Ups! With ricotta, ground beef and mozzarella cheese, Lasagna Roll-Ups are a fun way to eat this dish!

Lasagna Roll-Ups

lb. lean ground beef

(24 oz.) CLASSICO Tomato and Basil Pasta Sauce

A.1. Original Sauce

egg, beaten

POLLY-O Natural Part Skim Ricotta Cheese

KRAFT Grated Parmesan Cheese, divided

lasagna noodles, cooked

KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Brown meat in large skillet sprayed with cooking spray on medium heat; drain. Return meat to skillet.

Combine pasta sauce and A.1. Add half the pasta sauce mixture to meat; stir. Reserve remaining pasta sauce mixture for later use.

Spray 8-inch square baking dish with cooking spray. Mix egg, ricotta and 1/4 cup Parmesan until blended. Spread about 2 Tbsp. ricotta mixture onto each noodle; top with about 1/4 cup meat mixture and 2 heaping Tbsp. mozzarella. Roll up, starting at one short end of each noodle. Place, seam sides down, in prepared baking dish.

Top with reserved pasta sauce mixture and remaining cheeses; cover.

Vegetarian Bolognese is a rich, luscious won’t-miss-the-meat pasta sauce. Roasting cauliflower and mushrooms deepens the flavor of this satisfying dinner. Double the recipe to eat some now and freeze some for later. 

Roasted Cauliflower and Mushroom Bolognese

cauliflower

crimini mushrooms

olive oil, divided

salt

black pepper

yellow onion, finely diced

garlic,

tomato paste

sugar

white wine

(28 ounces) crushed tomatoes

vegetable stock

red lentils

spaghetti, linguine, pappardelle,

parsley,

Parmesan,

Preheat the oven: Preheat oven to 425ºF. Line 2 baking sheets with parchment.

Chop and prep the cauliflower: In a food processor, pulse the machine to chop the cauliflower into small pieces. You are not making cauliflower rice, so stop pulsing when the cauliflower is finely chopped with a few small chunks. Mound in the center of one of the baking sheets.
Sprinkle the cauliflower with 2 tablespoons olive oil, 1/8 teaspoon salt, and a pinch of pepper. Toss to coat and spread it on the baking sheet in a single layer.

Chop and prep the mushrooms: Without washing the food processor, add the mushrooms to the bowl and pulse the machine until the mushrooms are finely chopped. Mound in the center of the other baking sheet.
Sprinkle the mushrooms with 2 tablespoons olive oil, 1/8 teaspoon salt, and a pinch of pepper. Toss to coat it in the oil and spread it on the baking sheet in one layer.

Roast the vegetables: Place the two baking sheets in the oven and roast for 25 to 30 minutes, or until the cauliflower is golden at the edges and the mushrooms have released much of their moisture and are dark (don’t be alarmed, the mushrooms will shrink considerably, which is okay.)

Meanwhile, cook the onions and garlic: In a large deep skillet over medium heat add 2 tablespoons of oil. Once the oil shimmers, add the onions and cook, stirring occasionally, for 10 minutes, or until golden brown. If the onions start to stick to the bottom of the pan, add water, 1 tablespoon at time, to release them. Stir in the garlic and cook for another minute.

Pan roast the tomato paste and add the wine: Push the onions and garlic to one side of the skillet and move the skillet so the onions are off the heat. In the space you cleared, add the tomato paste and sugar. Cook, stirring, for about 3 minutes, or until the tomato paste turns a dark, rusty red.
Place the skillet over the burner and stir in the wine, scraping the bottom of the pan to release any browned bits. Cook, stirring occasionally, until the wine evaporates.

Simmer the sauce: Add the tomatoes, water or stock, lentils, 1 teaspoon salt, and 1/8 teaspoon pepper to the pan and bring to a simmer. Cook uncovered, stirring occasionally, for 20 to 25 minutes, or until the lentils are tender. (If you are using French green lentils, cover the pot to reduce evaporation of the liquid.)
Exact cooking time depends upon what type of lentils you used.

Finish the sauce: Stir in the mushrooms and cauliflower, and simmer for 5 minutes to allow the flavors to mingle. The sauce may be thick, depending on the type of lentils you used. If so, use the pasta cooking water to thin it to the desired consistency. Keep the sauce on low so it says warm while you boil the noodles.

Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta of your choice according to the package directions. Scoop out 1 cup of the pasta water to reserve it for thinning the sauce if necessary. Drain the pasta in a colander.
If your sauce looks too thick, stir in some of the pasta water just a little at a time until it reaches your desired consistency.

Serve: Mound a nest of pasta onto a plate, ladle some sauce over the top, and sprinkle with Parmesan cheese and parsley, if using.

"Very nice flavor from the roasted veggies. Definitely will make again!"

When it comes to meat sauces, ragù bolognese is the undisputed heavyweight champion of the world. To arrive at this version, I started with Barbara Lynch's great recipe, adding a few tweaks here and there to enhance meatiness and texture (hello, pancetta, gelatin, and fish sauce!) and employing a unique oven-based cooking technique that develops rich browned flavors, all while maintaining the tender, silky texture that the best sauces have. This is the kind of sauce that will leave you and your loved ones weak in the knees.

The Best Slow-Cooked Bolognese Sauce Recipe

(1L) homemade chicken stock

powdered gelatin (4 to 6 packets; 30 to 45 grams),

(28-ounce; 800 grams) can peeled whole tomatoes, preferably San Marzano

(225 grams) finely minced chicken livers

(60 milliliters) extra-virgin olive oil

(450 grams) ground beef chuck (about 20% fat)

pork shoulder (about 20% fat)

(450 lamb shoulder (about 20% fat)

salt and black pepper

unsalted butter

(225 grams) finely diced pancetta

onion, finely minced (about 8 ounces; 225 grams)

carrots, finely chopped (about 8 ounces; 225 grams)

celery,

garlic, minced

(about 25 grams) minced fresh sage leaves

(about 50 grams) minced fresh parsley leaves, divided

(475 milliliters) dry white or red wine

(235 milliliters) whole milk

bay leaves

(235 milliliters) heavy cream

Parmesan cheese

(30 milliliters) Vietnamese or Thai fish sauce,

To Serve:

pasta,

Adjust oven rack to lower-middle position and preheat oven to 300°F (150°C). Place stock in a medium bowl or 1-quart liquid measure and sprinkle with gelatin. Set aside. Purée tomatoes in the can using an immersion blender or transfer to the bowl of a countertop blender and purée until smooth. Transfer chicken livers to a cup that just fits head of immersion blender and purée until smooth.

Heat olive oil in a large Dutch oven over high heat until shimmering. Add ground beef, pork, and lamb; season with salt and pepper; and cook, stirring and breaking up with a wooden spoon or potato masher, until no longer pink, about 10 minutes. Remove from heat and stir in puréed chicken livers.

Meanwhile, heat butter and pancetta in a large skillet over medium-high heat and cook, stirring frequently, until fat has mostly rendered but butter and pancetta have not yet started to brown, about 8 minutes. Add onion, carrots, celery, garlic, sage, and half of parsley and cook, stirring and tossing, until vegetables are completely softened but not browned, about 8 minutes. Transfer mixture to Dutch oven with meat mixture.

Return Dutch oven to high heat and cook, stirring, until most of the liquid has evaporated from the pan, about 10 minutes longer.

Add wine and cook, stirring, until mostly evaporated. Add reserved stock, tomatoes, milk, and bay leaves. Season gently with salt and pepper.

Bring sauce to a simmer, then transfer to oven, uncovered. Cook, stirring and scraping down sides of pot occasionally, until liquid has almost completely reduced and sauce is rich and thick underneath a heavy layer of fat, 3 to 4 hours. If sauce still looks liquid or fat has not separated and formed a thick layer after 4 hours, transfer to stovetop and finish cooking at a brisk simmer, stirring frequently.

Carefully skim off most of the fat, leaving behind about 1 cup total. (For more precise measurement, skim completely, then add back 1 cup of fat.)

Stir in heavy cream, Parmesan, fish sauce, and remaining parsley. Bring to a boil on stovetop, stirring constantly to emulsify. Season to taste with salt and pepper. Bolognese can be cooled and stored in sealed containers in the refrigerator for up to 1 week.

To Serve: Heat sauce in a large pot until just simmering. Set aside. Cook pasta in a large pot of well-salted water until just barely al dente. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot and add just enough sauce to coat, along with some of the cooking liquid. Cook over high heat, tossing and stirring gently, until sauce is thick and pasta is coated, about 30 seconds. Transfer to a serving bowl and serve immediately, passing Parmesan at the table.

Sicilian tuna pasta

300 g dried pasta shells

baby capers

500 g ripe mixed-colour cherry tomatoes

oregano

x tuna

A dose of dairy is the secret to 5-ingredient, everyday Alfredo sauce.

How To Make Alfredo Sauce

heavy cream

Parmesan cheese (2 1/2 ounces)

nutmeg

Melt the butter and sauté the garlic. Melt the butter in a large skillet over medium heat. Add the garlic and sauté until fragrant and lightly browned, 30 seconds to 1 minute.

Heat the heavy cream. Whisk the heavy cream into the butter until combined. Heat, whisking occasionally, until the cream simmers, 3 to 4 minutes. 

Whisk in the Parmesan cheese and seasonings. Whisk in the Parmesan cheese, salt, nutmeg, and pepper. 

Cook until the sauce thickens. Cook, whisking occasionally, until the sauce thickens to coat the back of a spoon, 3 to 4 minutes. Taste and adjust seasonings as needed, then serve immediately.

Easy to make, creamy and delicious, this Italian walnut sauce is a great way to change up pasta night.

Walnut sauce

bread

milk (60 milliliters)

walnuts (60 grams)

(grated)

tbsp extra virgin olive oil (recommend Pomora)

some salt, pepper and pasta water (see below)

Tear up the bread and put it into a small bowl. Pour over the milk and eave to soak while you measure out everything else.

Put the walnuts, garlic and grated parmesan into a small blender or food processor. Squeeze out the excess milk from the bread and add it along with a little salt and pepper. Blend them all together until well combined and smooth.&nbsp;

Add the olive oil to the blender/food processor and pulse until smooth. Set aside until pasta is cooked. When your pasta is ready, don't discard all the pasta cooking water - keep some so you can add a little of the pasta water to thin down the sauce and help it become nice and creamy.&nbsp;

The name means 'angry' - and like the pasta sauce this chicken casserole is intended to pack a punch of heat and spice

Chicken arrabbiata

olive oil

medium onions,halved and sliced

red chillies,deseeded and sliced

red wine

chicken stock

tomato,finely chopped

tomato purée

thyme

chicken legs

chopped parsley,to serve (optional)

Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.

Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.

Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.

An easy sauce that is creamy and flavorful - perfect to go with pasta or gnocchi.

Butternut squash sauce

oz butternut squash (140 grams, 1/2 cup pureed)

heavy cream (120 milliliters double cream)

tsp nutmeg

parmesan (20 grams, finely grated)

Peel and cook the butternut squash, if not using leftovers, as you prefer - steam, boil or roast. Puree to form a smooth paste.

Warm the cream and nutmeg over a low to medium heat in a small pan. Don't let it boil.

Once warm, whisk in the squash then the parmesan and stir/whisk so that it is combined and cheese melted.

Serve over gnocchi or pasta.

This Vegan Mushroom Stroganoff is a creamy and hearty dinner fit for a king or queen. Chock-full of healthy, wholesome ingredients, this dish is extremely satisfying. The mushroom sauce is gluten-free, dairy-free, ready in 25 minutes, and loved by kids and adults alike.

Vegan Mushroom Stroganoff

onion (diced)

garlic

vegetable oil

11 oz fresh mushrooms (sliced (*see notes))

tbsp white wine ((optional) (*see notes))

tbsp tamari (or soy sauce)

vegetable broth (or water)

plant-based milk (or cream (*see notes))

cornstarch

onion powder

garlic powder

tsp smoked paprika

red pepper flakes

Salt & black pepper (to taste)

yeast flakes ((optional))

thyme leaves and/or parsley (and/or tarragon) (chopped)

Serve with rice

Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.

Now add the mushrooms and fry over medium heat for about 5 minutes.

Pour in white wine (optional), vegetable broth, tamari (or soy sauce), and the spice mixture. I love adding nutritional yeast flakes as well but that's optional! Bring to a boil.

Add cornstarch to the plant-based milk or cream (I used canned coconut milk, however, almond milk, oat milk/cream or soy milk/cream is fine too) and stir to dissolve.

Pour the milk/cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as to your preference.

Add fresh thyme leaves and/or parsley and/or tarragon to taste! Enjoy with brown rice or pasta of choice! This creamy mushroom sauce also tastes great over mashed potatoes!

https://content.jwplatform.com/videos/bCR0iPEb.mp4

This vegan Mushroom Stroganoff is creamy, flavorful, and very delicious. The recipe is gluten-free, plant-based (dairy-free), perfect for lunch or dinner, quick and easy to make (ready in less than 30 minutes)! Serve it over rice, pasta or mashed potatoes.

The Best Vegan Mushroom Stroganoff

A recipe for Italian Bolognese sauce that can be made in the slow cooker or on the stove.

Slow-Cooked Bolognese Sauce

yellow onion, finely chopped

carrot,

kosher salt, divided

beef

thyme leaves

oregano leaves

milk

dry white or red wine

tomatoes

bay leaf

pasta

Parmesan cheese (optional)

Heat the olive oil in a Dutch oven or large skillet over medium heat until shimmering. Add the onion, celery, carrot, and 1 teaspoon of the salt. Cook until the onion is translucent and all the vegetables are softened, 6 to 8 minutes. Add the garlic and tomato paste and cook until the garlic is fragrant, about 30 seconds. (If your skillet isn&#x27;t big enough to also accommodate the beef at this point, transfer the vegetables to a 6-quart or larger slow cooker and continue cooking the beef by itself.)

Add the beef, breaking it apart with your spoon and cooking until it is just browned. Stir in the thyme, oregano, pepper, nutmeg, and remaining 1 teaspoon salt.

Stir in the milk and bring to a rapid simmer. Continue simmering until the milk has reduced completely and very little liquid remains, about 10 minutes. Stir in the wine and simmer again until reduced completely, about 10 minutes. Using a slotted spoon, transfer the beef mixture to the bowl of a 6-quart or larger slow cooker.

Open the cans of tomatoes and strain through a strainer, reserving the juices. Transfer the tomatoes to the slow cooker, squishing them in with your hands or mashing them against the side of the slow cooker to break them down into small pieces.

Add the bay leaf and stir everything together. The mixture should have a thick, saucy consistency, neither overly soupy or too dry. If it looks dry, mix in a little of the reserved tomato juices until it looks sauce-like. If it looks too soupy, don&#x27;t worry about it right now — you can let excess liquid evaporate at the end of cooking.

Cover and cook on the LOW setting for 6 to 8 hours. (See below for oven-cooking instructions.) In the last 30 minutes of cooking, check the sauce. If it looks soupy, remove the lid to allow any excess liquid to evaporate and reduce the sauce. If it looks a little dry, stir in some of the reserved tomato juices. The finished sauce should be thick and creamy. Serve over cooked pasta or polenta with Parmesan sprinkled on top, or layer it into a lasagna. 

Whizz up delicious homemade pesto in under 15 minutes using just five ingredients. This herby Italian-style sauce is great stirred through pasta for a quick meal

Classic pesto

pine nuts

basil

parmesanor vegetarian alternative

Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz&nbsp;until smooth, then&nbsp;season to taste.

A good tomato sauce is the basis for so many dishes—pizza, pasta, chicken, and fish. Here is a delicious basic tomato sauce recipe. Marinara sauce.

Basic Tomato Sauce

extra virgin olive oil

onion,

carrot

parsley

basil basil

Salt and black pepper

"i didnt make the recipe, but i recomend grating the carrots\r\nfiner, easier, better out come, cause carrots are kinda hard to cook down so grating it is just logical to do for a shotcut and better product"

Gently cook the onion, carrot, celery, and parsley: Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat.

Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.

Add garlic: Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds.

Add tomatoes, tomato paste, basil, salt, pepper, then simmer: Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste.

Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes.
Optional, purée for smooth sauce: If you want you can push the sauce through a food mill, or purée it in a blender or with an immersion blender, to give it a smooth consistency.

"I made this recipe last summer because I had a lot of fresh tomatoes. My family loved it so I know make it all summer as long as I have fresh tomatoes. Love it!!!!!!!!!"

"Why not puree the veggy mixture bvefore you simmer the tomatoes?"

"First time followed recipe with fresh tomatoes and found it a bit bland. Second time doubled the onion and garlic and added oregano. Also needed fair bit of black pepper. Happy with new result so will make more and freeze. Recommend this recipe as good stand-by to use with beef mince (ground) or chicken for quick meal\/drop-in visitors. You can do a lot with it; just tip over pasta with diced bacon.  Worth making double quantity. Thank you from UK."

"Yes l love that recipe the best l ever made. Thanks"

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