Ingredientes para Rachael Ray's Sunday Gravy And Macaroni Spaghetti Really
- 1 pound spaghetti
- 1/4 cup extra virgin olive oil (divided)
- 2 boneless pork chops (about 1 lb total)
- Salt and freshly ground black pepper (to taste, for seasoning)
- 1 lb sweet Italian sausages (4 links)
- 1 teaspoon crushed red pepper flakes
- 4 cloves garlic (minced or crushed)
- 1/2 cup chopped onion
- 1 cup beef broth
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 (14.5 ounce) can diced tomatoes
- 1/2 cup water (for sauce)
- 1 teaspoon sugar
- 1/4 cup chopped flat leaf parsley
- 1/4 cup chopped fresh basil leaves
- 1 lb ground beef or meatloaf mix
- 1 large egg
- 1/3 cup grated Parmigiano-Reggiano cheese (plus several handfuls for serving)
- 1/2 cup Italian seasoned breadcrumbs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt (for boiling pasta water)
- Water (for boiling pasta)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Rachael Ray's Sunday Gravy And Macaroni Spaghetti Really? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Rachael Ray's Sunday Gravy And Macaroni Spaghetti Really
- Boil water for pasta; add salt and cook 1 pound spaghetti to al dente (7-8 minutes).
- Preheat oven to 425°F (220°C).
- Season 2 boneless pork chops (about 1 lb total) with salt and pepper.
- Quarter 1 lb Italian sausages.
- Heat 2 tablespoons extra-virgin olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
- Brown pork chops for 2 minutes per side; remove and set aside.
- Add 2 more tablespoons olive oil to the skillet. Brown sausages for 2 minutes per side; remove and set aside with the pork.
- Add 1 teaspoon red pepper flakes, 2 cloves minced garlic, and 1/2 cup chopped onion to the skillet. Sauté 1 minute, being careful not to burn the pepper flakes.
- Pour in 1 cup beef broth, scraping up any browned bits from the bottom of the pan.
- Stir in 28 ounces crushed tomatoes, 6 ounces tomato paste, 1 (14.5 ounce) can diced tomatoes, 1/2 cup water, 1 teaspoon sugar, 1 teaspoon dried oregano, and 1 teaspoon dried basil. Bring to a simmer.
- Return the pork and sausages to the skillet. Reduce heat to low and simmer for 12-15 minutes.
- Meanwhile, prepare meatballs: Combine 1 lb ground beef, 1 egg, 2 cloves minced garlic, 1/3 cup grated Parmesan cheese, and 1/2 cup breadcrumbs. Season with salt and pepper. Roll into 1 1/2-inch meatballs.
- Place meatballs on a non-stick baking sheet. Bake for 10 minutes.
- Add baked meatballs to the simmering sauce. Turn off the oven.
- To serve: Divide the pork, sausages, and meatballs among serving dishes.
- Reserve 1/2 the sauce for ladling over pasta and meat.
- Toss the cooked spaghetti with the remaining sauce in the skillet, adding several handfuls of grated Parmesan cheese while tossing.
- Serve the pasta alongside the meat and sauce. Garnish with extra Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
42g
Fat
36g
Carbs
21g
