This is a sponsored post by the folks at Ragú® Old World Style® Traditional Sauce
When I was a child, my mother made her spicy version of Chicken Cacciatore over a fluffy bed of white rice almost once a week. It was one of my favorite meals and I always looked forward to eating it. After creating my Ragu no boil Lasagna , I was inspired to look around Ragu's recipe site when I noticed their skillet Chicken Cacciatore. This filled me with childhood memories so I knew it was the next dish I would work with using Ragu® Old World Style® Traditional Pasta Sauce. I decided to do a"Tra-Dish" version the the classic Cacciatore by creating a Spaghetti and Meatballs dinner using the same ingredients. It was such a fun spaghetti dinner and I received a big thumbs up from the kids and my husband.
1lb spaghetti pasta cooked to al dente in salted water
1 small handful of minced parsley
1 tsp paprika
1 tsp oregano
1 tsp granulated garlic (or 2 cloves grated)
1/4 cup Parmesan cheese
3 slices of bread soaked in about 1/4 cup of milk*
Salt and Pepper to taste
Mix well and form into meatballs. Do not overwork the meatballs when you shape them so they stay tender.
*Note: you can use bread crumbs if you like to bind the meatballs. But I prefer soaking a few slices of bread in milk until they soften and you can "mush" with your fingers. This gives the meatball a very tender texture.
Fry the meatballs on med-high heat in about 2 Tbs of oil. You may have to do it in two batches. After the meatballs brown on all sides transfer to a plate. You don't have to cook the meatballs fully, they will finish cooking in the sauce.
The Cacciatore Sauce:
2 jars (1 lb. 8 oz.) Ragu® Old World Style® Traditional Pasta Sauce
2 large bell pepper diced
1 large onion diced
2 cups diced celery
2 tsp dried oregano
2 tsp dried basil
red chili flakes to taste
salt and black pepper to taste
3-4 cloves of garlic minced or grated
1/2 cup Parmesan cheese (plus more for garnish)
2 Tbs capers (optional)
Prepare Meatballs as instructed above. Then prepare all your vegetables. In a large pot saute the celery, onion and bell pepper in 2 Tbs olive oil. Once they soften, add garlic, dried basil, oregano. salt, black pepper and red chili flakes.
Next add browned meatballs and Ragu® Old World Style® Traditional Pasta Sauce. Simmer covered on medium low for 30 minutes. Stir occasionally.
Finally add Parmesan cheese and capers. Cook another 2-3 minutes. Serve over al dente noodles. Enjoy.
Each jar of Ragú® Old World Style® Traditional Sauce is made with 11 juicy tomatoes making it its richest, thickest recipe. Ragú® has the Authentic Italian taste American family’s love and a variety of great tasting, quick and easy to make family favorite recipes.
· Visit Facebook.com/RaguSauce for additional quick, easy and delicious recipe ideas
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