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Simple Pasta Meat Sauce Recipe for Busy Mama's



Pasta is a dish that I make 2-3 times in a week for our family because it is quick (usually about 15-20 mins), involves simple ingredients, and all the boys (including my husband) love it.  Also, one meal in 2 pans sounds like a sweet deal to me (less to be cleaned afterward).  We make it in different ways, but I decided to share this simple and quick recipe I use most often to make the meat sauce for our pasta that everyone at home loves - my "secret" ingredient I use consistently is Farmland's Heavy Cream.  I'm partnering with Farmland Fresh Dairies to share with all my fellow mama readers about the Heavy Cream being the key ingredient that makes our sauce taste amazing:  it thickens the tomato sauce and compliments the cheese used for an amazing taste.


Ingredients:

  • Pinch of Salt
  • Oil to grease pan
  • 1-1.5 lb of ground beef, or italian sausage, or ground sausage
  • 1 small onion
  • 16 oz. jar of tomato sauce (flavor of your choice)
  • 1/4 cup Farmland Fresh Dairies' Heavy Cream
  • 1/4 cup Parmesan Cheese (or more if you like)
  • 2 tbsp. of 2 kinds of soft cheeses (I usually use cream cheese and swiss cheese - or whatever happens to be in the fridge)
  • 1 lb. of your favorite kind of Pasta (for us it's either Penne or Rotini style)


Step-by-Step Instructions:

1.  Get your ingredients and cooking utensils all prepared and ready.

2.  Add your favorite kind of pasta to salted, boiling water.

3.  In a large pan, heat cooking oil and add chopped onion.

4.  Add the meat you are using to the pan and let it cook fully and turn brown

5.  Add the tomato sauce to the pan, along with about 1/4 cup of heavy cream to thicken the sauce.

6.  Let this mixture cook for 1-2 minutes, stirring lightly.

7.  Add your cheeses to the sauce mixture and stir, on low heat.

8.  Drain the pasta.

9.  Add the sauce mixture to the pasta and mix it altogether.  







 *I was not financially compensated for this post. I received a sample for review purposes. The opinions are completely my own, based on my experience.*










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