Chef Boyardee Spaghetti Sauce Food

PASTA POMODORO FOR TWO

Steps:

• Puree the tomatoes using an immersion blender or food processor. Set aside.
• In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes.
• Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
• Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary.
• Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil.

CHEF BOYARDEE SPAGHETTI SAUCE RECIPE

Steps:

• Add olive oil to a deep and wide skillet and heat overmedium-high flame. Add ground beef and cook for 3 minutes.
• Continue cooking and start crumbling beef until thoroughly cooked, about 3 minutes. Then transfer the cooked beef to a large plate linedwith paper.
• Reduce heat; add 1 tbsp of olive oil and sauté onion for few minutes. Add garlic and sauté for 1 minute.
• Add crushed tomatoes, cooked beef, tomato paste, water,basil, salt, pepper, and oregano.
• After bringing to a light boil, reduce heat to low. Cover and simmer until onions are soft and tender. Inspect the thickness of the sauce andadd a little more water if you like thin sauce.
• Stir in parmesan cheese until melted. Remove from heat. Garnish with parmesan and fresh parsley.
• Serve the sauce with cooked spaghetti and enjoy!

"CHEF BOYARDEE STYLE" PIZZA SAUCE

Steps:

• Combine all ingredients in a medium size saucepan, on low heat to simmer uncovered for 2 hours, stirring occasionally to prevent sticking or burning. Note: This recipe can be made X4 to make enough for canning, just use a large stock pot if making 12 pints. Simmer uncovered for 2 hours stirring occasionally.
• If doing long term storage:.
• Clean and sterilize canning jars and lids according to the manufactures instructions.
• Fill prepared jars with hot pizza sauce, up to the 1/2" mark on your canning jars, clean rims of jars to remove any residue, seal with prepared lids (finger tight) and place them in a water bath canner with recommended amount of water, usually 1 inch above jar tops, (See owner's manual for instructions).
• Bring to a rapid boil and cover, start timing and process sauce for 35 minutes for pint size jars and 45 minutes for quart size jars.
• Take jars carefully out of canner when completely processed and place the hot jars on a kitchen towel until cooled completely.
• After 24 hours, check seals to make sure all have sealed correctly (none of the lids pop back up when pressed) and then wash and dry jars, label them and store.
• Cook's Notes: This recipe can be stored for up to 5 years in a cool dry place.
• (1 pint jar of sauce will cover 1 large size pizza). . Always check seals on jars and food inside, for any contamination before consuming stored food.
• Makes 1 1/2 quarts or 3 pints = (6 cups), If you do recipe X4, it will yield 12 pints.

CHEF BOY R DEE PASTA SAUCE

Steps:

• Prepare or heat meatballs. Keep warm in low heat oven. You can also use leftover meatloaf cut in chunks.
• Cook chosen pasta according to taste; set aside.
• If condensed, pour tomato soup and water into medium saucepan. Mix and heat slowly. Sauce will be an orange-red.
• Add garlic and onion powder to taste.
• Before adding sugar, taste sauce to see if it is needed (it often isn't).
• Place a portion of pasta in a bowl or dish.
• Add cooked meatballs as desired.
• Pour over a serving of the sauce.
• Garnish with more parmesan or romano cheese if desired.