Best Linguine With Creamy Carrot And Cheese Sauce Recipes

HOMEMADE RAGU SAUCE

Homemade Ragu Sauce image

"My family loves homemade spaghetti sauce and this one is a big hit. I always make sure to serve this ragu sauce recipe with plenty of garlic bread." -Kate Gaul, Dubuque, IA

Provided by Taste of Home

Categories Dinner

Time 2h25m

Yield 10 servings (7-1/2 cups).

Number Of Ingredients 22

Ingredients

1 pound ground beef
1/2 pound ground pork
1/4 pound bacon strips, diced
2 medium onions, chopped
2 celery ribs, chopped
2 small carrots, chopped
4 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
2 tablespoons tomato paste
2 bay leaves
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon each ground cumin, nutmeg and pepper
1/2 cup heavy whipping cream
2 tablespoons butter
2 tablespoons minced fresh parsley
1/2 cup grated Parmesan cheese
Hot cooked pasta

Steps:

In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook until liquid is reduced by half, 4-5 minutes., Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 to 2 hours. , Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta.

Nutrition Facts : Calories 309 calories, Fat 18g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 746mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

LINGUINE WITH CREAMY CARROT AND CHEESE SAUCE

Linguine With Creamy Carrot and Cheese Sauce image

Provided by Marian Burros

Categories dinner, pastas, main course

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

12 ounces peeled baby carrots or sliced ready-cut carrots
2 ounces Parmigiano Reggiano (4 tablespoons)
1/2 cup reduced-fat ricotta cheese
1/2 cup nonfat plain yogurt
8 ounces fresh spinach linguine
1/4 teaspoon nutmeg
Freshly ground black pepper to taste
1/4 teaspoon salt

Steps:

Bring water to boil in covered pot for pasta.
Slice baby carrots in food processor. Bring to boil in water to cover, and cook about 5 minutes, until crisp but tender.
Meanwhile, wipe out food processor and grate Parmigiano; set aside.
Blend ricotta and yogurt in food processor until mixture is smooth; set aside.
Cook pasta according to directions.
When carrots are cooked, drain and puree in food processor; mix with ricotta-yogurt mixture, Parmigiano and nutmeg; season with pepper and salt.
Drain pasta and top with carrot sauce.

Nutrition Facts : @context http, Calories 749, UnsaturatedFat 6 grams, Carbohydrate 109 grams, Fat 18 grams, Fiber 9 grams, Protein 37 grams, SaturatedFat 10 grams, Sodium 905 milligrams, Sugar 16 grams