6 Ways to Reuse Leftover Pasta Sauce
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Chili
Servings: 12
INGREDIENTS
1 pound ground beef
1 medium onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3 cups tomato sauce
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons paprika
½ teaspoon cayenne pepper (optional)
1 16-ounce can kidney beans
1 12-ounce can black beans
Sour cream, for serving
Cheddar cheese, for serving
PREPARATION
1. In a heavy bottom pot, brown the ground beef with the onions, pepper, and garlic on medium heat.
2. Add the sauce and spices and bring to a simmer.
3. Add the beans and simmer, covered, for 30 to 45 minutes.
4. Serve warm with sour cream and cheddar cheese.
5. Enjoy
Inspired by by the recipe here
Tomato Basil Vinaigrette
Makes 12 ounces
INGREDIENTS
1 cup tomato sauce
1 tablespoon chopped basil
¾ cup olive oil
½ cup red wine vinegar
2 teaspoons salt
1 teaspoon pepper
PREPARATION
1. Combine all the ingredients in a medium-size bowl and whisk to combine.
2. Spoon over salad, or keep covered in the refrigerator for 3-5 days.
3. Enjoy!
Inspired by the recipe here
BBQ Pulled Pork
Servings: 8-10
INGREDIENTS
1 pork shoulder, about 3 pounds
1 onion, chopped
3 cloves garlic, chopped
2 teaspoons paprika
1 tablespoon salt
3 cups tomato sauce
1 cup light brown sugar
¾ cup vinegar, such as apple cider vinegar
PREPARATION
1. Put all of your ingredients in a crock pot and cook on low for 8 hours or high for 4 hours, until fork-tender.
2. Shred with two forks and combine with the sauce on the bottom of the pot.
3. Enjoy!
Inspired by the recipe here
Minestrone Soup
Servings: 12
INGREDIENTS
1 tablespoon olive oil
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 cloves garlic, chopped
2 teaspoons salt
1 cup green beans, diced
3 cups tomato sauce
5 cups water
1 16-ounce can kidney beans
1 pound macaroni
Parmesan, for serving
Basil, for serving.
PREPARATION
1. In a heavy bottom pot, combine the olive oil, onion, celery, and carrots over medium heat. Cook until the carrots soften and the onions become slightly translucent.
2. Add the garlic and salt, and cook for an additional 2 minutes.
3. Add the green beans, sauce, and water, and bring to a boil.
4. Add the beans and macaroni and cook for about 9-10 minutes until the macaroni is al dente.
5. Serve warm with Parmesan and basil.
6. Enjoy!
Inspired by the recipe here
Penne Alla Vodka
Servings: 10-12
INGREDIENTS
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
4 ounces vodka (optional)
3 cups tomato sauce
1 cup heavy cream
1 pound cooked penne
Parmesan, for serving
Parsley, for serving
PREPARATION
1. In a large pot over medium heat, add the olive oil and onion, and cook until the onion is slightly translucent.
2. Add the garlic and vodka, and cook for about 2 minutes, stirring constantly.
3. Add the tomato sauce and heavy cream, and bring to a boil.
4. Add the cooked penne and stir until the sauce evenly coats the pasta.
5. Serve warm with Parmesan and parsley.
6. Enjoy!
Inspired by the recipe here
Bloody Mary
Servings: 8
INGREDIENTS
2 cups tomato sauce
2 cups water
½ cup lime juice
½ cup lemon juice
2 ounces Worcestershire sauce
1 teaspoon horseradish
1 teaspoon hot sauce
2 cups vodka
Celery, for serving
Limes, for serving
Pickles, for serving
Olives, for serving
PREPARATION
1. In a pitcher, combine all of the ingredients and stir well.
2. Serve over ice with your favorite toppings!