A hearty meat sauce doesn’t have to simmer all day. This easy ragu gets fast flavor from garlic and onions and an extra boost from grated zucchini.
You probably have most of the ingredients for this luscious tomato-packed sauce in your kitchen right now.
The leaves are turning, the mornings have a crisp bite and apple picking excursions are underway. Many of us are ready for autumnal flavors and when you’re drinking your pumpkin spice tea consider making this delicious Pumpkin Carbonara.
Choose the ripest and juiciest tomatoes for this effortless pasta sauce that comes together with the press of a button.
Roasted peppers introduce an element of earthiness and the spicy pepper flakes add some zip.
I typically make a fresh batch of my Bolognese Sauce every weekend. I like to serve it with rigatoni because the meat sauce finds its way into the tubes and gives you a nice bite.
September is a great time to take advantage of beautiful late summer ripe red tomatoes. Tomatoes can easily be melded into a marvelous marinara, fragrant with fresh basil and rich with the restorative powers of fresh garlic and onion. Store sauce in freezer containers and freeze for up to 3 months.
Plum and other oblong tomatoes (such as San Marzano) have small cores, which are ideal for sauce. For other tomatoes, start with a couple extra.
Sometimes wonderful recipes happen by mistake. I didn’t have any pine nuts on hand, but discovered a full jar of hazelnuts in my pantry. I’ve been growing basil in pots that have really needed a good trimming so decided to make a Hazelnut Pesto. I’m going to use it on chicken breasts tonight for dinner and save the rest for a pasta dish later this weekend. Hazelnut Pesto is also great on bruschetta and roasted vegetables.
Summer is here and I’d rather not eat a heavy sauce. This sauce is so easy anyone can make it, but yet it’s satisfying. Seriously, I could eat this dish every night of the week.