MUIR ORGANIC TOMATO SAUCE RECIPES

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EASY MAKE-AHEAD PASTA SAUCE RECIPE - BETTYCROCKER.COM



Easy Make-Ahead Pasta Sauce Recipe - BettyCrocker.com image

This rich and meaty pasta sauce is a keeper for a few reasons: It’s easy enough for a Tuesday night but has cooked-all-day flavor, it can be made ahead and frozen, and it makes enough for several meals. Whip up a batch, and use it in whatever Italian dish you’re craving, from spaghetti to lasagna!

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 20 minutes

Yield 16

Number Of Ingredients 10

2 lb lean (at least 80%) ground beef
1 medium onion, chopped (1 cup)
4 cloves garlic, finely chopped
1 teaspoon dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 can (6 oz) Muir Glen™ organic tomato paste
2 cans (28 oz each) Muir Glen™ organic fire-roasted crushed tomatoes
1 cup Progresso™ beef-flavored broth (from 32-oz carton)

Steps:

  • In 5-quart Dutch oven, cook beef over high heat 6 to 8 minutes, stirring occasionally, until browned. Reduce heat to medium; add onion, garlic, oregano, salt, pepper and pepper flakes. Continue to cook 4 to 5 minutes, stirring frequently, until onion is softened. Add tomato paste; cook and stir 3 minutes. Stir in crushed tomatoes and broth; heat to boiling. Reduce heat to low; simmer uncovered 20 minutes, stirring occasionally. Remove from heat. Serve over pasta, if desired.
  • To freeze: Cover and refrigerate sauce 30 to 40 minutes. Divide sauce among four 1-quart freezer containers; freeze up to 2 months. To use: Place frozen sauce container in large bowl filled with hot water about 5 minutes or until sauce can be slid out of container into saucepan. Cover and cook over low heat, stirring occasionally, until sauce is heated through. Use as desired.

Nutrition Facts : Calories 130 , CarbohydrateContent 8 g, CholesterolContent 35 mg, FatContent 0 , FiberContent 1 g, ProteinContent 11 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 390 mg, SugarContent 4 g, TransFatContent 0 g

SLOW-COOKER STUFFED PEPPER SOUP RECIPE - BETTYCROCKER.C…



Slow-Cooker Stuffed Pepper Soup Recipe - BettyCrocker.c… image

If you’re a fan of our famous Stuffed Peppers, this hearty stuffed pepper soup is for you! Made with ground beef, green bell peppers, and diced tomatoes, this comforting recipe simmers all day in the slow cooker, so it’s ready for dinner when you get home. While this soup is richly flavored and oh-so delicious on its own, a slice of crusty garlic bread would make for an excellent companion.

Provided by Corey Valley

Total Time 7 hours 15 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 13

2 lb lean (at least 80%) ground beef
2 green bell peppers, diced (about 1 1/2 cups)
1 small onion, diced
3 to 4 cloves garlic, minced
1 can (15 oz) tomato sauce
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 carton (32 oz) Progresso™ beef-flavored broth
1 cup water
2 tablespoons packed brown sugar
2 teaspoons salt
1 teaspoon pepper
4 cups cooked rice
Shredded cheese, if desired

Steps:

  • Spray 6-quart slow cooker with cooking spray. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Place beef in slow cooker.
  • Stir in all remaining ingredients except rice and cheese.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • When about 30 minutes are left in cooking time, gently stir in cooked rice. Cover; cook about 30 minutes longer.
  • Serve soup topped with cheese.

Nutrition Facts : Calories 350 , CarbohydrateContent 35 g, CholesterolContent 70 mg, FatContent 0 , FiberContent 2 g, ProteinContent 24 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 1730 mg, SugarContent 8 g, TransFatContent 1/2 g

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