GOURMET SPAGHETTI SAUCE RECIPES

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ITALIAN MEAT SAUCE | MCCORMICK



Italian Meat Sauce | McCormick image

Serve this classic meat sauce over spaghetti or use to prepare Classic Lasagna. Photo credit: Amy Johnson from She Wears Many Hats.

Provided by McCormick

Prep Time 10 minutes

Cook Time 40 minutes

Yield 14

Number Of Ingredients 10

1 pound lean ground beef
2 tbsps olive oil
1 cup finely chopped onion
2 cans (28 ounces each) crushed tomatoes
1 tbsp sugar
2 tsps McCormick® Perfect Pinch® Italian Seasoning
1 tsp McCormick® Garlic Powder
1/2 tsp McCormick® Oregano Leaves
1/2 tsp salt
1/4 tsp McCormick® Black Pepper, Ground

Steps:

  • Brown meat in 4-quart saucepot on medium-high heat. Drain fat. Remove meat; set aside.
  • Heat oil in same saucepot on medium heat. Add onion; cook and stir 5 minutes or until softened.
  • Stir in meat, tomatoes and remaining ingredients. Bring to boil. Reduce heat to low; simmer 30 minutes, stirring occasionally.

Nutrition Facts : Calories 121 Calories

SPAGHETTI AGLIO E OLIO WITH LOTS OF KALE RECIPE | BON APPéTIT



Spaghetti Aglio e Olio with Lots of Kale Recipe | Bon Appétit image

You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

Provided by Carla Lalli Music

Yield 4 Servings

Number Of Ingredients 8

Kosher salt
3 large or 4 smaller bunches kale, any type (about 1½ pounds)
5 garlic cloves
¼ cup olive oil, plus more for drizzling
Freshly ground black pepper
12 ounces spaghetti, thick spaghetti, bucatini, or other long strand pasta
Parmesan and crushed red pepper flakes (for serving)
Flaky sea salt

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, strip kale leaves from ribs and stems, then tear leaves crosswise into 2"–3" pieces. Cook kale in boiling water until bright green and slightly softened, about 2 minutes. Using tongs, transfer kale to a colander and rinse under cold water, tossing; squeeze out excess liquid from leaves. Keep water at a boil (you’ll use it for the pasta).
  • Whack garlic with the side of a chef’s knife to crush; peel off skins. Heat ¼ cup oil in a large heavy pot over medium. Cook garlic, stirring occasionally, until sizzling, about 3 minutes. Season very generously with black pepper and cook, smashing with a wooden spoon, until cloves break into rough pieces, soften, and look golden. Add kale to pot and cook, stirring often, until darkened in color and very tender, about 8 minutes (garlic will break into even smaller pieces). Season with kosher salt and pepper.
  • Meanwhile, cook pasta, stirring occasionally, until very al dente (2–3 minutes less than package directions).
  • Using tongs, add pasta to kale; splash in about 1 cup pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid as needed, until sauce lightly coats pasta, about 2 minutes.
  • Serve pasta topped with Parmesan, red pepper flakes, sea salt, and more black pepper.

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