SUNDAY PASTA SAUCE RECIPES

Name: Pasta with aubergine & tomato sauce
Total time: 40 min
Yield: 4 to 6
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 1 small onion; 2 cloves of garlic; ½ a bunch of fresh basil; 2 aubergines; 4-6 tablespoons olive oil; 1 x 400 g tin of quality chopped tomatoes; 500 g dried rigatoni; 80 g ricotta cheese

AUBERGINE PASTA | JAMIE OLIVER VEGETARIAN PASTA RECIPES

Aubergine pasta | Jamie Oliver vegetarian pasta recipes image

This deliciously simple veggie pasta makes the perfect midweek dinner. Enjoy!

Total Time 40 minutes

Yield 4 to 6

Number Of Ingredients 8

Ingredients

1 small onion
2 cloves of garlic
½ a bunch of fresh basil
2 aubergines
4-6 tablespoons olive oil
1 x 400 g tin of quality chopped tomatoes
500 g dried rigatoni
80 g ricotta cheese

Steps:

1. Peel and finely chop the onion and garlic. Pick the basil leaves and finely chop the stalks. Trim and cut the aubergine into 2cm slices.
2. Heat 3 tablespoons of oil in a pan and sweat the onion, garlic and basil stalks for 7 minutes.
3. Add the tomatoes, season well and bring to a steady simmer. Cook for about 20 minutes.
4. Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves.
5. Cook the pasta according to the packet instructions, drain, then stir through the sauce.
6. Divide between plates and crumble over some ricotta and scatter over the reserved basil leaves before serving.

Nutrition Facts : Calories 510 calories, FatContent 15.6 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 18.8 g protein, CarbohydrateContent 78.9 g carbohydrate, SugarContent 9.4 g sugar, SodiumContent 0.70 g salt, FiberContent 3.4 g fibre

ITALIAN PASTA SAUCE RECIPE: HOW TO MAKE IT

Italian Pasta Sauce Recipe: How to Make It image

As a special part of their wedding buffet, my daughter Kris' husband fixed a big batch of this thick flavorful pasta sauce. The recipe was brought by his grandmother from Italy more than 80 years ago. —Judy Braun, Juneau, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 55 minutes

Prep Time 25 minutes

Cook Time 02 hours 30 minutes

Yield 20 servings.

Number Of Ingredients 16

Ingredients

4 pounds ground beef
1 pound bulk Italian sausage
1 large onion, finely chopped
3 celery ribs, finely chopped
4 garlic cloves, minced
2 tablespoons olive oil
3 cans (28 ounces each) crushed tomatoes in puree
3 cans (6 ounces each) tomato paste
3 cups chicken or beef broth
1 pound fresh mushrooms, sliced
3/4 cup minced fresh parsley
1 tablespoon sugar
2 to 3 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground allspice, optional
Hot cooked pasta

Steps:

In a Dutch oven or soup kettle, cook beef in 2 batches over medium heat until no longer pink; drain and set aside. Cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute onion, celery and garlic in oil until vegetables are tender. , Return the beef and sausage to the pan. Add the next 9 ingredients, including allspice if desired, and bring to a boil. Reduce heat; cover and simmer until sauce reaches desired thickness, stirring occasionally, 2-3 hours. Serve over pasta.
Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add a little broth or water if necessary.

Nutrition Facts : Calories 284 calories, FatContent 15g fat (5g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 821mg sodium, CarbohydrateContent 16g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 23g protein.

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AUBERGINE PASTA | JAMIE OLIVER VEGETARIAN PASTA RECIPES

This deliciously simple veggie pasta makes the perfect midweek dinner. Enjoy!
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 510 calories per serving

1. Peel and finely chop the onion and garlic. Pick the basil leaves and finely chop the stalks. Trim and cut the aubergine into 2cm slices.
2. Heat 3 tablespoons of oil in a pan and sweat the onion, garlic and basil stalks for 7 minutes.
3. Add the tomatoes, season well and bring to a steady simmer. Cook for about 20 minutes.
4. Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves.
5. Cook the pasta according to the packet instructions, drain, then stir through the sauce.
6. Divide between plates and crumble over some ricotta and scatter over the reserved basil leaves before serving.

See details

ITALIAN PASTA SAUCE RECIPE: HOW TO MAKE IT

As a special part of their wedding buffet, my daughter Kris' husband fixed a big batch of this thick flavorful pasta sauce. The recipe was brought by his grandmother from Italy more than 80 years ago. —Judy Braun, Juneau, Wisconsin
From tasteofhome.com
Reviews 4.8
Total Time 02 hours 55 minutes
Category Dinner
Cuisine Europe, Italian
Calories 284 calories per serving

In a Dutch oven or soup kettle, cook beef in 2 batches over medium heat until no longer pink; drain and set aside. Cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute onion, celery and garlic in oil until vegetables are tender. , Return the beef and sausage to the pan. Add the next 9 ingredients, including allspice if desired, and bring to a boil. Reduce heat; cover and simmer until sauce reaches desired thickness, stirring occasionally, 2-3 hours. Serve over pasta.
Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add a little broth or water if necessary.

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