Kittencals Jazzed Up Pasta Sauce Recipes

KITTENCAL'S DELICIOUS MEATY PASTA SAUCE

Steps:

• In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf and onion; saute, stirring with a wooden spoon for about 4 minutes (this will release the flavors in the spices).
• Add in garlic and cook for 2 minutes.
• Add in tomato paste and cook stirring with a wooden spoon for 2 minutes.
• Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat.
• Add in the wine and simmer for 2-3 minutes, stirring.
• Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer partially covered for about 2 hours (or you can simmer for longer on low heat).
• Season with black pepper.
• Remove the bay leaf and serve over hot cooked pasta then sprinkle with lots grated Parmesan cheese.

KITTENCAL'S MARINARA PASTA SAUCE (VEGETARIAN)

Steps:

• In a heavy-bottomed stockpot or Dutch oven heat oil over medium-high heat.
• Add in onions, garlic and dried red pepper flakes, basil and oregano; saute for about 3-4 minutes.
• Add in the tomato paste and stir for 2-3 minutes.
• Add in the Roma tomatoes with juice and wine; simmer uncovered over low heat for 1-2 hours (I usually cook it for at least a couple of hours) stirring occasionally.
• Season with salt and pepper and add in sugar if desired.
• **NOTE** if you prefer a thinner sauce, then add in some water.

KITTENCAL'S JAZZED-UP PASTA SAUCE

Steps:

• In a medium pot brown the ground beef with onion until no longer pink; drain all fat.
• Add in the garlic, chili flakes and drained mushrooms; cook stirring until the meat is browned (about 12 minutes, for best flavor the meat needs to be lightly browned).
• Mix in the Parmesan cheese (if using) then pasta sauce; bring to a simmer stirring over medium heat.
• Reduce heat to low and simmer uncovered for 45 to 60 minutes or even longer, stirring occasionally.
• Season with salt, pepper and sugar (if using) about halfway through cooking.

KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS

Steps:

• Mix all ingredients together in a large bowl.
• Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
• Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
• Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
• After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
• **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

BAKED PENNE WITH GROUND BEEF AND TOMATO SAUCE

Steps:

• For the sauce; heat oil in a large pot over medium high heat; add in onion, bell pepper, oregano, basil and chili flakes (if using) sauté for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
• Add in the tomato paste and stir for about 1 minute.
• Add in all remaining ingredients; bring to a boil and simmer (UNCOVERED) on low heat for about 1-1/2 hours.
• Season with salt and pepper then remove the bay leaf.
• At this point you can cool then refrigerate for up to 2 days.
• Set oven to 350 degrees.
• Grease a medium casserole dish (or a 13 x 9-inch baking dish).
• In a large skillet cook the ground beef until well browned, breaking up with a spoon until crumbled; drain fat.
• To the skillet add in about 5 cups prepared tomato sauce (more is okay, or just go ahead and use the whole amount of sauce if desired more sauce will never hurt lol!) cook for about 15-20 minutes on medium-low heat.
• Remove from heat and add in 1-1/2 cups mozzarella cheese; stir with wooden spoon to combine.
• Add in the cooked penne pasta; toss to combine with sauce and cheese.
• Transfer to baking dish.
• Bake for about 20 minutes.
• Remove from oven and sprinkle with Parmesan cheese then about 1/2 cup (or more) mozzarella cheese, return to oven and cook 5-8 minutes more or until the cheese is melted.
• Delicious!

KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS

Steps:

• Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
• Drain the diced tomatoes over a strainer.
• Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
• Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
• Add in fresh garlic; cook stirring for 2 minutes.
• Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
• Add in the wine; stir well to combine.
• Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
• Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
• Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
• Skim off any fat that might gather on top of sauce.
• Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
• Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
• Note: if desired, you can bake the meatballs in the oven before adding to the sauce.

KITTENCAL'S PIZZA SAUCE

Steps:

• In a saucepan, heat the olive oil; saute the onions, Italian seasoning and oregano for about 2-3 minutes, stirring until soft but not brown.
• Add in garlic and saute for 2 minutes, stirring constantly.
• Add in the tomato paste; stir and cook 1 minute.
• Add in the remaining ingredients; cook and simmer on low heat for 1/2 to 3/4 hours, stirring occasionally, adding more salt if needed (the longer you cook this sauce the thicker and richer it will be!).
• Cool slightly and use immediately or refrigerate up to 5 days or you may freeze.
• *NOTE* freeze in plastic containers after cooled, I find that this sauce tastes even better if left in the fridge overnight to blend the flavors before using or freezing.
• Delicious!