* Exported from BigOven *

Ragu Pasta Sauce

Recipe By :Todd Wilbur's Top Secret Recipes at http://www.to
Serving Size :0
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
===== MEAT =====
2 ounces ground beef
1 can tomato sauce - (29 oz)
5 teaspoons granulated sugar
4 teaspoons olive oil
1 1/2 teaspoons minced dried onions
1 1/2 teaspoons shredded romano cheese
1/8 teaspoon freshly-ground black pepper
1 bay leaf
===== TOMATO, BASIL AND ITALIAN CHEESE =====
1 can tomato sauce - (29 oz)
1/2 cup canned diced tomatoes
5 teaspoons granulated sugar
1 tablespoon olive oil
1 tablespoon shredded romano cheese
1 teaspoon shredded parmesan cheese
1 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/8 teaspoon freshly-ground black pepper
1 bay leaf

For the Meat Sauce: Brown ground beef in a medium saucepan over medium
heat. Add remaining ingredients, bring to a boil, then reduce heat and
simmer for 15 to 20 minutes, stirring often. (Makes 2 1/2 cups)

For the Tomato, Basil And Italian Cheese Sauce: Combine all ingredients
in a medium saucepan over medium heat. Bring to a boil then reduce heat
and simmer for 15 to 20 minutes, stirring often. (Makes 3 cups)

This recipe yields 2 1/2 to 3 cups.

Comments: It's America's most popular pasta sauce and now you can whip
up clones of two varieties at home at a fraction of the cost. Just snag
yourself a large can of tomato sauce and a few other common ingredients
and get simmering. These recipes duplicate the traditional "Meat"
variety of the sauce and the newer "Chunky Garden Style" version with
tomato, basil and Italian cheese. Feel free to doctor these sauces up
with your own creative additions just as many do to perk up real Ragu.

Formatted for MC6 09-14-2002 by Joe Comiskey -


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