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 Rollups
- Make sauce ahead. Cover, store in refrigerator in container with tight-fitting lid up to 3 days or freeze in freezer-safe container for up to 3 months. Thaw in refrigerator for at least 24 hours.
- Chipotle chiles are dried and smoked jalapeños. They are most commonly purchased in cans packed with adobo sauce.
- This sauce goes perfect with our Pesto Lasagna Roll-Ups
Sure, you could just toss a pound of pasta with the usual red sauce (nothing wrong with that). But spaghetti is way more versatile than that. Here are eight fresh ways to use your favorite dinner recipe staple.