In large saucepot, heat oil.
Add garlic and sliced onion and saute.
Add tomato puree plus 1 can of water, tomato paste and 1 can of water.
Mix. Add salt and pepper.
Sprinkle in all spices, cheese, Angostura Bitters and Worcestershire.
Stir all together. Brown the sausage and meatballs (see recipes in meat section).
Add to the sauce.
Allow to simmer for 2 to 2 1/2 hours, stirring occasionally, or until sauce is slightly thickened and meat is cooked.
Add more of spices, if needed.
May be doubled or tripled.
inutes, stirring occasionally.
The Contadina tomato sauce and paste have
Season chicken with salt and pepper. Heat oil in a deep 12-inch skillet over medium-high heat. (Omit oil if leaving skin on).
Brown chicken on both sides, about 5 minutes, working in batches, if needed. Remove chicken from pan and set aside. Add onion, carrots and celery to pan. Cook over medium heat until softened, about 3 minutes. Add garlic, thyme and oregano; cook 2 minutes, stirring frequently.
Stir in tomatoes and tomato paste. Add broth; bring to a boil; reduce heat and simmer 3 minutes.
Return chicken to pan. Cover and simmer ...
Preheat oven to 375 degrees F. Spray a 13x9-inch baking dish with non-stick cooking spray; set aside. Cook lasagna noodles according to package directions; drain.
Heat oil in large saucepan over medium heat; cook onion and garlic 3 minutes, stirring frequently.
Add squash, crushed tomatoes, tomato sauce, basil, rosemary, balsamic vinegar and sugar. Bring to a boil; reduce heat. Simmer 12 minutes or until squash is tender.
Remove from heat. Lightly mash squash with a potato masher.
Stir together ricotta, egg and 2 Tbsp. Parmesan ...
Brown sausage in a large saucepan over medium-high heat. Drain excess fat if needed.
Add onion, oregano and chili flakes. Cook until onion is softened, about 3 minutes.
Stir in tomatoes, tomato sauce and beans. Bring to a simmer; cover and simmer on low heat 10 minutes. Serve over pasta with choice of toppings, if desired.
Preheat oven to 375 degrees F. Line a baking sheet with foil; coat with cooking spray.
Combine 1/2 can tomato paste, egg, 1 tsp. each basil and oregano, onion powder, garlic powder and pepper in a large bowl. Stir in bread crumbs, Parmesan and raisins.
Mix in turkey with hands or a large spoon until mixture is combined well. Shape into 16 meatballs, about 1 1/2-inches in diameter. Bake 20 minutes or until browned and cooked through (165 degrees F internal temperature).
Meanwhile, stir together remaining tomato paste, diced tomatoes, ...
Combine sausage, onion and garlic in a large skillet. Cook over medium-high heat 4 to 5 minutes or until sausage is no longer pink inside, stirring to break up sausage.
Stir in crushed tomatoes, tomato sauce, mushrooms, oregano, basil, salt, sugar.
Bring to a boil. Reduce heat to low; cook, uncovered, 30 minutes. Serve over hot cooked pasta.
Heat olive oil in a large saucepan over medium heat. Cook shallots and red pepper flakes until softened, 2 to 3 minutes, stirring frequently.
Stir in remaining ingredients, except basil. Puree in saucepan with a hand-held immersion blender or puree in batches in a blender or food processor. Return to saucepan and heat through.
Top with fresh basil before serving, if desired.
Cook pasta according to package directions. Drain and rinse with cold water.
Combine pasta and remaining salad ingredients, except Parmesan cheese, in a large serving bowl.
Whisk together dressing ingredients in a small bowl. Pour over salad and mix well. Refrigerate at least 10 minutes for flavors to blend before serving. Serve with grated Parmesan cheese, if desired.
Cook pasta according to package directions; drain.
Meanwhile, cook sausage and onion in large non-stick skillet until sausage is lightly browned. Drain if needed. Add peppers; cook 2 minutes, stirring frequently.
Add tomato sauce and oregano. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
Stir in pasta and toss with Parmesan cheese.
Brown beef, bacon, onion, celery and carrots in a large saucepan over medium-high heat until browned and crisp, about 10 minutes.
Add broth; simmer until evaporated, scraping browned bits from bottom of pan.
Stir in tomatoes and milk. Simmer over medium-low heat until sauce is thickened, about 15 minutes. Serve over pasta.
Roll chicken breasts in Contadina seasoned bread crumbs. Brown in Pam or butter.
Put in 9 x 13-inch baking dish.
Add a slice of Muenster cheese to each piece of chicken.
Pour sliced mushrooms over the chicken.
Pour a small amount of chicken broth (about 1/4 way up) on the chicken.
Bake, uncovered, at 350\u00b0 for 40 minutes.
Preheat oven to 375 degrees F.
Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.
Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley. Heat through. Transfer to a 13x9-inch baking dish. Sprinkle evenly with remaining parsley and mozzarella cheese. Bake 10 to 15 minutes until cheese is melted. Let stand 5 ...
Combine beef, onion, cracker crumbs, Worcestershire and egg in a large bowl. Mix well with hands or a spoon.
Shape meat into 6 rectangular mini meatloaves, each about the size of a deck of cards (3-1/2 by 2x1/2 by 1/2-inch thick).
Heat oil in a wide skillet over medium-high heat; brown meatloaves 3 to 4 minutes per side. Remove from pan and set aside. Drain fat from pan.
Add sauce and brown sugar to pan. Bring to a boil; reduce heat and simmer over medium heat 3 minutes, stirring frequently until slightly reduced. Return meatloaves ...
Heat olive oil in a 9 or 10-inch skillet over medium heat. Add garlic and pepper flakes; cook stirring constantly until garlic is golden brown, 1 to 2 minutes.
Stir in tomato sauce, basil and oregano. Bring to a simmer. Break eggs gently into sauce, spacing evenly around pan. Cover pan and simmer on low heat 10 minutes or until eggs are cooked as desired.
Sprinkle eggs and sauce with Parmesan cheese and fresh oregano, if desired.
Heat olive oil in a large non-stick skillet. Add rosemary and garlic. Cook 1 minute; add beans. Cook 5 minutes. Lightly mash beans with a fork.
Place bean mixture in a medium bowl and stir in peppers and olives; set aside.
Stir together parsley and lemon zest in a small bowl; set aside.
Spread each bread slice with 1 to 2 tsp. Pizza Sauce and top with 1 Tbsp. bean mixture.
Sprinkle with parsley-lemon mixture.
Season chicken with salt and pepper. Place flour in a bowl; add chicken and coat, reserving 2 Tbsp. excess flour.
Heat 2 Tbsp. oil in a deep wide skillet over medium-high heat. Brown chicken 3 to 5 minutes on each side. Remove from pan and set aside.
Add remaining 1 Tbsp. oil to pan. Add mushrooms, onion, garlic, thyme and paprika. Cook, 10 to 15 minutes, stirring occasionally, or until onions are soft and mushrooms have released their liquid. Stir in reserved flour.
Stir in broth and tomatoes, breaking up whole tomatoes with a spoon ...
Preheat oven to 400 degrees F. Spray a large baking sheet with non-stick cooking spray. Press dough into a 15x10-inch rectangle, and decoratively pinch the edges, if desired. Bake 8 to 10 minutes or until edges begin to turn light golden brown.
Meanwhile, cook bacon or deli ham until crisp in a non-stick skillet over medium-high heat; crumble and set aside.
Spread pizza sauce evenly over crust. Sprinkle with cheese and remaining toppings. Bake 10 to 15 minutes or until cheese is melted and crust is golden brown.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener