CHICKEN SPAGHETTI WITH RAGU SAUCE RECIPES

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HOMEMADE SPAGHETTI SAUCE RECIPE | ALLRECIPES



Homemade Spaghetti Sauce Recipe | Allrecipes image

Homemade Italian spaghetti sauce from an Italian family. The longer you cook it the better it tastes.

Provided by Cathy

Categories     Tomato Pasta Sauce

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours 0 minutes

Yield 6 servings

Number Of Ingredients 11

1 chopped onion
5 cloves garlic, chopped
2 teaspoons olive oil
2 (28 ounce) cans peeled ground tomatoes in paste
1 (6 ounce) can Italian-style tomato paste
7 cups water
3 tablespoons Italian seasoning
2 tablespoons dried basil
1 teaspoon white sugar
½ cup red wine
1 pinch crushed red pepper

Steps:

  • In large saucepan over medium heat, saute onion and garlic in olive oil until soft. Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper. Reduce heat to low and simmer 3 hours, stirring occasionally. Serve.

Nutrition Facts : Calories 123.5 calories, CarbohydrateContent 19.6 g, FatContent 2.4 g, FiberContent 6.1 g, ProteinContent 5.8 g, SaturatedFatContent 0.3 g, SodiumContent 659.1 mg, SugarContent 9.3 g

CHICKEN RAGU RECIPE | RACHAEL RAY

Less fat, but just as much Italian flavor, is found in this chicken tomato sauce. Serve over whole wheat or whole grain pasta.

Provided by rachael-ray

Number Of Ingredients 1

  • Salt

  • 1 pound whole wheat or whole grain rigatoni or other short-cut pasta

  • 3 tablespoons extra virgin olive oil (EVOO)

  • 1/4 pound pancetta (a couple thick slices), cut into fine dice

  • 1 1/2 pounds chicken thighs, chopped into small, bite-size pieces

  • 1 medium to large onion, chopped

  • 1 carrot, peeled

  • 2-3 sprigs of fresh rosemary, leaves stripped and finely chopped

  • 1 bay leaf

  • 2-3 garlic cloves, finely chopped

  • Black pepper

  • 1/2 cup Marsala wine, a couple glugs

  • 1 can San Marzano tomatoes (28 ounces)

  • Grated Parmigiano Reggiano cheese

  • A handful of fresh basil leaves, torn

Steps:

  • Heat a large pot of water to a boil for the pasta. Salt the water when it boils and cook the pasta to al dente.In a large skillet, heat 2 tablespoons EVOO over medium-high heat. Brown the pancetta for 3-4 minutes, then add another tablespoon of EVOO. Add the chicken and brown evenly for 5-6 minutes. Add the onion, rosemary, bay leaf and garlic, season with salt and pepper, then grate the carrot with a box grater directly into the pan and stir in. Cook until the vegetables are soft, 5-6 minutes.Add the Marsala to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon. Simmer for a few minutes to thicken the sauce and combine the flavors.Drain the pasta and toss with the chicken ragu and cheese. Discard the bay leaf. Garnish with some torn basil. Serve immediately.

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After a day of simmering in the slow-cooker, this ragu is not your typical spaghetti sauce. It's almost like a stew, so feel free to skip the pasta. —Laurie LaClair, North Richland Hills, Texas
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