Easy Pasta Bolognese

In an extra-large skillet or a large, deep pot, brown and cook 1 1/2 lbs. meatloaf mixture (approximately 1 lb. ground beef and 1/2 lb. ground pork) with 2 cloves minced garlic; drain fat. Season meat with salt and pepper; add 2 tbsp. brown sugar, 1/4 tsp. crushed red pepper flakes, 1 tbsp. dried oregano, 1 tbsp. dried parsley and 2 tsp. onion powder. Pour in 1 jar Kowalski's Garlic Marinara Pasta Sauce and 1 jar Newman's Own Alfredo Sauce; heat through. (Note: This is enough for a full pound of dried pasta. If you don't want to use it all at once, you can save half of the sauce, covered, in the refrigerator for up to 3 days or freeze it for up to 2 months.)

Toss chopped, washed romaine lettuce with Kowalski's Creamy Caesar Dressing, prepared croutons, freshly grated Parmesan cheese and freshly cracked pepper. Prepared croutons are available in the Bakery Department.

Talenti Gelato is a perfect sweet treat to end your meal. Choose your favorite from flavors like Roman Raspberry, Blood Orange or Black Cherry – or don't choose and try a little of each.

Our Wine Specialists recommend Valpolicella or Barbera d’Asti with this menu.

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