In this cranberry spaghetti, jellied cranberry sauce provides a sweet-tart kick when combined with jarred spaghetti sauce. Served over angel hair pasta, this recipe will feed a crowd.
Ingredients
- 2 pounds ground chuck
- 1 pound sausage
- 3 jars mushroom spaghetti sauce , 12 ounce
- 1 can cranberry sauce , 14 ounce
- 2 pounds angel hair pasta
- 1 container ricotta , 15 ounce
- 3 ounces shredded Parmesan cheese
Instructions
-
1
Cook and stir ground beef and sausage in a large saucepan over medium-high heat, breaking up chunks with a spatula, until browned and crumbly, about 7 minutes. Strain the grease and return meat to the pot.
-
2
Add 3 jars spaghetti sauce to the pot and bring to a simmer.
-
3
In a small bowl, mash cranberry sauce with a fork and add to meat sauce. Continue cooking for 10 minutes.
-
4
Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside to keep warm.
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5
Combine ricotta and Parmesan cheese in a small bowl and set aside.
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6
Serve meat sauce over angel hair pasta and top with a dollop of ricotta mixture. Serve immediately.
Nutrition Facts
Per serving
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