Mexi Taly Saucy Spaghetti Tacos Ragu Recipes

RAGU SPAGHETTI SAUCE RECIPE (COPYCAT)

Steps:

• Heat the olive oil in a nonstick saucepan over medium heat. Add the onion and garlic and saute for a few minutes until the onion is tender.
• Add the rest of the ingredients, bring to a boil, then reduce heat to a simmer and cook uncovered for about 30 to 45 minutes or until the sauce is thickened.
• Remove the bay leaf. Let cool a bit, then blend until smooth.
• Use as desired and enjoy.

ALL-IN-ONE POT SAUCY PASTA

Steps:

• Brown ground beef and onion in large frying pan.
• Add water, pasta sauce, and pasta.
• Bring to a boil and cover.
• Reduce heat to low and simmer for 20 minutes, stirring occasionally.
• Add mushrooms and continue cooking for 5 minutes.
• Stir in cheese.

SAUCY PASTA ALL-IN-ONE POT

Steps:

• Brown meat in large, deep skillet.
• Drain meat and add onions and garlic and cook until tender.
• Add pasta, water and spaghetti sauce.
• Bring to boil then cover and reduce heat to low.
• Simmer for 12 minutes, stirring occasionally.
• Add mushrooms and zucchini, cook for 5 minutes.
• Add both types of cheese and cook for 2 minutes.
• Enjoy.

MEXI-TALY SAUCY SPAGHETTI TACOS #RAGU

Steps:

• In a large skillet over medium-hig heat, add the chorizo breaking it into pieces. Cook chorizo until browned and cooked through, about 10 minutes. Stir in Ragu sauce, cumin, chili powder, salt and pepper and bring to a boil. Reduce heat to low. Add in shrimp and cook until no longer pink, about 5-7 minutes.
• Add black beans to a large bowl. Sprinkle with Adobo seasoning and mash beans with with a potato masher or large spoon until a chunky paste forms.
• Lay out the soft corn tortillas. Spread the bean mixture evenly over each tortilla to cover the surface. Wrap each bean covered soft shell around the hard shell, creating a double layer taco.
• Place equal amounts of the cooked spaghetti into each taco shell. Spoon in the cheesy sauce. Sprinkle each taco with the fresh cilantro.