br>Add tomatoes with juices and simmer covered for 30 minutes.
nd cook, stirring, until the meat is no longer pink, about
In a large skillet or Dutch oven, combine Italian sausage, onion and garlic. Cook until sausage is no longer pink.
Drain. Stir in tomatoes, tomato sauce, Italian seasoning, sugar, salt and pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally.
Prepare rigatoni according to package directions; drain.
Serve with meat sauce. Top with Parmesan cheese.
In a large skillet or Dutch oven, combine ground beef, onion and garlic.
Cook until ground beef is no longer pink; drain if necessary.
Stir in next 6 ingredients.
Bring to a boil.
Reduce heat; simmer 30 minutes, stirring occasionally.
Prepare rigatoni according to package directions; drain.
Serve with meat sauce. Top with Parmesan cheese.
Serves 4 to 6. Refrigerate leftovers.
For the Meat Sauce:
Heat oil in a
ag, seal, and let stand for 10 to 15 minutes. Peel
Heat oil in a large frying pan and saute beef and onion until the meat changes color.
Add bread crumbs, tomato puree and sauce, garlic, salt, sugar, oregano and basil.
Simmer gently, covered, for 20 minutes.
Meanwhile, cook the spaghetti according to directions on the package.
Drain and serve with meat sauce and top with Parmesan cheese.
Serves 4.
Cook beef and garlic in a Dutch oven, stirring until beef crumbles and is no longer pink.
Stir in tomatoes and next 4 ingredients; simmer 30 minutes.
Set meat sauce aside.
Cook pasta according to package directions; drain.
Place pasta in a lightly greased 13x9 inch baking dish.
Stir together sour cream, cream cheese, and green onions.
Spread over pasta.
Top with meat sauce.
Bake at 350 degrees for 20-25 minutes or until thoroughly heated.
Sprinkle with Cheddar cheese, and bake 5 more minutes.
ombined.
Combine egg mixture with macaroni mixture, mixing lightly but
Stir black bean sauce and sugar and rice wine
Cook meat and onion.
Drain fat.
Add tomatoes, tomato sauce, red pepper and seasonings.
Heat to boiling.
Reduce heat.
Simmer 10 minutes, uncovered.
Cook pasta according to package; drain. Toss pasta with meat sauce; sprinkle with cheese.
large heavy-bottomed saucepan with 1/4 cup olive oil
ver, repeating for second pan.
Cover with foil and bake
To make the meat sauce, heat the oil in a
In large saucepan heat oil. Saute onion, garlic, carrot and celery until golden brown. Add parsley, oregano, basil and meat. Stir and cook until meat is brown. Add wine and let evaporate quickly. Add tomatoes, salt and pepper; simmer about 1/2 hour. Prepare rigatoni as package directs. Drain. Pour in warm bowl. Add sauce and parmesan cheese. Toss to mix.
Make the white sauce first with white sauce ingredients as follows: In a
he casings and chop the meat fine.
In a large
Place baking potatoes in a large covered dish with 1/2 cup water. Prick potatoes with end of knife 5-6 times. Microwave potatoes until tender.
In large saucepan, brown ground beef and onion. Drain well.
Stir in marinara sauce, worcestershire sauce, salt and pepper. Bring to a boil and let simmer on low heat for 20 minutes.
Cut potatoes open to within 1 inch from bottom. Salt potatoes. Ladle meat sauce onto potatoes. Top with cheese and place in microwave for 40 seconds or until cheese is melted. Serve immediately.
igh heat.
Sprinkle steaks with salt and pepper to taste
25 degrees F.
Bechamel sauce: In a 2 quart saucepan