Strozzapreti with Red Pasta Meat Sauce

Earlier this month I read an interesting article on Cathy's blog, Noble Pig.  She was discussing the merits of different brands of canned tomatoes.  She was actually participating in a taste test.  Muir Glen had asked her to do a blind taste test comparing their organic whole tomatoes with another brand.  If read Cook's Illustrated you probably noticed their recent report siting Muir Glen Organic Whole Tomatoes as the favorite for flavor, texture and overall appeal.

I also learned that it is best to buy whole tomatoes as opposed to diced or sauce as the standard for ripeness is higher for whole was an interesting read.  Naturally, I brought Cathy's recipe for Red Pasta Sauce with me on my trip to Seattle.

Noble Pig's Red Pasta Sauce is a winner.  What first appealed to me was the addition of pizza sauce....I love the flavors and just had to give it a try.  It is so thick and rich and flavorful that I cannot imagine using any other recipe.  This goes down as a favorite and it also goes on the rotation!!

My daughter had a bag of strozzapreti in the cupboard so that became the pasta of choice.  I did have to adapt a bit...I could not find pizza seasoning so I substituted oregano and I used fresh parsley.

Strozzapreti with Red Pasta Meat Sauce
adapted from Noble Pig

2 (28 oz) cans Muir Glen Organic Whole Tomatoes
1 (15 oz) can Muir Glen Organic Pizza Sauce
1 (6 oz) can Muir Glen Organic Tomato Sauce
2 Tbsp dried basil
2 Tbsp granulated sugar
1 Tbsp pizza seasoning (I substituted oregano.)
1 Tbsp Italian seasoning
1 Tbsp dried parsley leaves (I substituted fresh parsley.)
1 Tbsp finely minced garlic
1 1/2 lbs ground beef, 80/20 mixture

In a large heavy duty pan, add all ingredients except for the ground beef.  Bring to a slight boil and turn down the heat.  Cover and simmer on low for two hours, stirring occasionally, using a wooden spoon to break up the whole tomatoes as they cook down.

Right before the sauce is done, cook ground beef until done and meat is browned well.  Do not forget to season the meat well with salt and pepper.  When meat is done, drain the fat and add it to the sauce.

Serve over your favorite pasta.

As I transcribed the recipe I realized that I had proportions wrong....I didn't use 28 oz cans of whole tomatoes!  I grabbed the 15 oz size....oh well, it was still absolutely delicious!!


I am sharing this with Thursday's Treasures and Full Plate Thursday.


  1. Sounds like a good sauce to try, love the nice long simmer! Happy Labor Day:@)

  2. This looks like a great dish for the family!The pizza sauce is a great idea too

  3. What a great bowl of pasta. I could dig right in. I'm in agreement on buying whole tomatoes. Only occasionally do I buy diced and it's only when the recipe call for them AND I feel like whole tomatoes wouldn't be right in the recipe. Otherwise it's whole tomatoes for me all of the way. Now if only they would leave the seasonings out of them. I want plain tomatoes, not Italian or Mexican or with basil and so on.

  4. Sometimes simple is just the best! Canned tomatoes are picked at their peek of freshness.

  5. This looks yummy. I bet after simmering for so long the flavors have really melded together. Perfect for autumn.

  6. My son would love this. The sauce sounds fantastic. I am craving a bowl of pasta right now. Yummy!

  7. Kate, this looks delicious! I'm such a sucker for pasta and this one is so pretty, the sauce sounds amazing! I love the San Marzano tomatoes from Costco. They used to only come in a huge can but now you can buy a 3 pack of 28 ounce cans, quite delicious!

  8. Sounds delicious Kate and your shot of it is crystal clear.

  9. What a awesome dish, this is mouth watering! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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