Chipotle chiles add a wonderful smoky and spicy flavor to this slow-cooked spaghetti sauce.
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1 pound lean ground beef
1 pound mild or hot Italian sausage
1 medium (1/2 cup) onion, chopped
2 teaspoons finely chopped fresh garlic
1 (28-ounce) can peeled Italian plum tomatoes
1 (29-ounce) can tomato puree
1 chipotle pepper in adobo sauce, chopped
1 tablespoon sugar
2 teaspoons dried Italian seasoning
1 teaspoon salt
Hot cooked rigatoni or spaghetti
Chopped fresh basil, if desired
Shredded Parmesan cheese, if desired
Combine beef, sausage, onion and garlic in 12-inch skillet. Cook over medium-high heat, stirring occasionally, 8-10 minutes or until meat is browned. Drain off fat.
Place meat mixture and all remaining ingredients except rigatoni, basil and cheese in slow cooker; stir. Cover; cook on Low heat setting 6-8 hours.
Serve sauce over rigatoni. Sprinkle with basil and cheese, if desired.
- This sauce goes perfect with our Pesto Lasagna Roll-Ups
- Chipotle chiles are dried and smoked jalapeños. They are most commonly purchased in cans packed with adobo sauce.
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Ten minutes prep turns a humble ham into a cider-glazed centerpiece fit for Sunday entertaining. Monday, use your leftover ham for a tasty pizza with broccoli and alfredo sauce—a perfect quick dinner before the football game. Tuesday, simmer up some meaty homemade pasta sauce in the slow cooker. Wednesday, the second half of this amazing sauce will get you rolling as you make Pesto Lasagna Roll-Ups … Get the idea? It’s two simple, satisfying dinners from one!