Best 3 Ritas Pasta And Meat Sauce Recipes

Indulge in a culinary journey with Rita's Pasta and Meat Sauce, a symphony of flavors that will tantalize your taste buds. This delectable dish features three enticing recipes: a savory meat sauce brimming with rich, aromatic flavors, a creamy Alfredo sauce that adds a touch of decadence, and a classic marinara sauce that captures the essence of Italian simplicity. Whether you're a seasoned home cook or just starting your culinary adventure, these recipes are designed to guide you effortlessly through the process of creating a memorable meal. Prepare to impress your family and friends with this versatile pasta dish that can be enjoyed with various pasta types, from spaghetti to penne, making it a customizable culinary experience.

Here are our top 3 tried and tested recipes!

PENNE PASTA WITH MEAT SAUCE

Penne Pasta with Meat Sauce image

So easy! Penne pasta tossed with a simple tomato sauce with ground beef, onions, Italian seasoning, garlic, and basil. This penne pasta dish is a perfect, budget-friendly, midweek meal that everyone will love.

Provided by Elise Bauer

Categories Dinner Budget Beef Ground Beef Pasta Pasta Sauce Penne

Time 55m

Yield 4

Number Of Ingredients 14

Ingredients

1/2 pound penne pasta (use rice pasta for gluten-free version)
Salt
2 tablespoons extra virgin olive oil
2 cups chopped onion (from about 1 large onion)
2 cloves garlic, chopped
1 teaspoon Italian seasoning (blend of dried basil, oregano, rosemary, thyme, marjoram, and savory)
Dash red pepper flakes
1/2 teaspoon fresh thyme (or a pinch of dried)
Salt and freshly ground black pepper
1 pound (16% fat) ground beef
3 fresh basil leaves, chopped (or a 1/2 teaspoon of dried)
2 1/2 cups canned chunky tomato sauce (almost 1 28-ounce can, Muir Glen brand if you can get it)
1 teaspoon sugar
1 tablespoon chopped fresh parsley

Steps:

Cook the penne pasta: Heat to boiling a large pot with 4 quarts of water in it. Once the water is boiling, salt it with 2 Tbsp of salt. Once the water returns to a boil add the pasta to the pot. Leave uncovered, let cook on high heat with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm). Drain.

Nutrition Facts : Calories 516 kcal, Carbohydrate 31 g, Cholesterol 101 mg, Fiber 4 g, Protein 36 g, SaturatedFat 9 g, Sodium 1051 mg, Sugar 8 g, Fat 28 g, ServingSize Serves 4, UnsaturatedFat 0 g

PASTA WITH MEAT SAUCE

Pasta with Meat Sauce image

Provided by Michael Symon : Food Network

Categories main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons oil (I'm using olive oil)
2 pounds ground meat of your choice, such as beef, pork, turkey, chicken, lamb (I'm using beef)
1 onion, diced (I'm using yellow onion)
2 cloves garlic, minced
1/4 cup tomato paste
3/4 cup liquid of your choice, such as beef stock, chicken stock, water or wine (I'm using red wine)
One 28-ounce can tomato product (I'm using crushed tomatoes)
2 tablespoons oregano (if you have it)
Salt and pepper
1 pound dry pasta (I'm using rigatoni)
3 tablespoons grated hard cheese (I'm using Parmesan)

Steps:

Heat a large saucepan over medium heat and add the oil. When hot, add the meat and cook, without stirring, until browned, 3 to 5 minutes. Break it up with a wooden spoon, then add the onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add the tomato paste and cook for 2 to 3 minutes. Add the wine and bring to a simmer. Add the crushed tomatoes and oregano and season with salt and pepper. Simmer until thickened and the flavors come together, about 1 hour.
About 20 minutes before the sauce is done, bring a large pot of water to a boil and salt liberally. Drop in the pasta, give it a stir and cook until al dente according to the package instructions. Drain the pasta and add it to the sauce. Remove from the heat, toss in the cheese and serve.

RIGATONI WITH WHITE BOLOGNESE

Rigatoni With White Bolognese image

White Bolognese, a meat sauce made without tomato, is a variation you rarely see in America.

Provided by Amanda Hesser

Categories dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

Extra virgin olive oil
1/2 sweet onion, peeled and finely chopped
2 medium carrots, peeled and finely chopped
1 stalk celery, finely chopped
Sea salt
Freshly ground black pepper
1 pound mild Italian pork sausage meat, removed from casings
1 pound ground beef (not lean)
1 1/2 cups dry Italian white wine
1 cube beef bouillon dissolved in 2 cups simmering water
1 1/2 ounces dried porcini mushrooms rehydrated in 3 cups lukewarm water
1/3 cup heavy cream
1 pound rigatoni
3/4 cup freshly grated Parmigiano-Reggiano cheese

Steps:

Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots and celery and sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add the sausage and beef to the pan, breaking it into walnut-size pieces, and brown well.
Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1 1/2 cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then. Meanwhile, chop the rehydrated porcini into small pieces, reserving the liquid.
Bring a large pot of salted water to a boil. Add mushroom liquid to the sauce to cover the meat halfway (about 1 cup) along with the porcini and continue simmering until the sauce is loose but not soupy, about 10 minutes. Taste and adjust salt and pepper; it should be highly seasoned. When the consistency is right, fold the cream in. Remove from the heat and cover.
When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and reserve. Drain the pasta and then return it to the pot. Pour the pasta sauce on top and fold in with a wooden spoon. The pasta should not be dry. Add a little pasta water or mushroom liquid to loosen it. (It will continue to soak up sauce on the way to the table.) Serve in one large bowl or in individual bowls, passing the cheese at the table.

Tips:

Use high-quality ingredients for the best flavor. Freshly ground beef, ripe tomatoes, and flavorful cheese will make a big difference.
Brown the beef and sausage thoroughly before adding the sauce. This will help to develop their flavor and prevent them from becoming tough.
Simmer the sauce for at least 30 minutes to allow the flavors to meld. The longer you simmer it, the better it will taste.
Use a variety of herbs and spices to flavor the sauce. Italian seasoning, garlic, onion, and basil are all classic choices.
Serve the pasta with a sprinkle of grated Parmesan cheese and a side of garlic bread.

Conclusion:

Rita's Pasta and Meat Sauce is a delicious and easy-to-make dish that is perfect for a weeknight dinner. With its flavorful sauce, tender pasta, and melted cheese, it is sure to be a hit with the whole family.