Spaghetti Kabob 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.

ITALIAN-STYLE BOLOGNESE (RAGù) RECIPE BY TASTY

Steps:

• Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta. Cook for around 10 minutes until the onions start to look translucent.
• Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
• Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.
• In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
• Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.
• Cook desired pasta and toss in the bolognese.
• Top with parmesan cheese and serve.
• Enjoy!

SPAGHETTI KABOB #RAGU

Steps:

• Preheat the oven to 350 degrees.
• Cut the spaghetti squash in half and clean out the seeds. Put one teaspoon olive oil and salt each half. Cover with foil and bake for one hour and the squash pulls away from the sides easily.
• While the squash is baking cut fresh pineapple into one inch chunks, clean mushrooms, cut onion into wedges and separate the petels . Pull the tails off the pre cooked shrimp.
• Cook the sausage link until almost done and cut into chunks.
• Alternate onion, pineapple, mushroom,shrimp and sausage on skewers.
• Brush kabobs with remaining olive oil and place them on a hot grill. Grill 2-4 minutes per side. Grill all four sides.
• Pull squash away from the shell and place in a microwave safe bowl. Stir in 3/4 cup Ragu pasta sauce. Heat through until sauce is hot.
• Arrange cleaned Bockchoy stalks on plate. Divide the spaghetti equally between the six stalks. Lay a kabob on top of the squash. Drizzle the 1/4 cup pasta sauce over the kabobs. Sprinkle feta cheese over the top.