Ragu Recipes

Slow Cooker Pizza-Style Steak

2-1/2 Lb. boneless chuck steak, cut into 3/4-inch slices
2 tbsp. olive oil, divided
1 medium onion, sliced
1 clove garlic, finely chopped
1 Jar Ragu Traditional Pasta Sauce
8 Oz. mozzarella cheese, cut into 1/2-inch cubes

Season steak, if desired, with salt and ground black pepper. In 12-inch nonstick skillet heat 1 tablespoon olive oil over medium-high heat and brown steak in two batches. Turn into 4-1/2-quart slow cooker sprayed with nonstick cooking spray.

In same skillet heat remaining 1 tablespoon olive oil over medium-high heat and cook onion, stirring occasionally, 4 minutes or until golden. Add garlic and cook, stirring frequently, 30 seconds.

Add Ragu Organic Traditional Pasta Sauce and bring to a boil over high heat, scraping brown bits from bottom of pan. Spoon sauce mixture over steak. Cover and cook on high 4 to 6 hours or on low 8 to 10 hours or until steak is tender. Stir in cheese. Serve, if desired, over hot cooked pasta. Serves 6

Easy Chicken Cacciatore

2 tbsp. olive oil
2 lb. chicken legs and thighs
1 Jar (1 lb. 10 oz.) Ragu Chunky Pasta Sauce

In 12-inch skillet heat oil over medium-high heat and brown chicken. Stir in pasta sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered 45 minutes or until chicken is thoroughly cooked. Serves 6

Ragu No Frying Chicken Parmesan

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 egg, beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (1 lb. 10 oz.) Ragu Old World Style Pasta Sauce
1 cup shredded mozzarella cheese (about 4 oz.)

Preheat oven to 400°. Dip chicken in egg, then bread crumbs. Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes. Pour Pasta Sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve, if desired, with hot cooked pasta. Makes 4 servings

Baked Pasta Primavera Casserole

1 jar (1 lb. 10 oz.) Ragu Old World Style Pasta Sauce
2 cups shredded mozzarella cheese (about 8 oz.), divided
1/2 cup grated Parmesan cheese
1 bag (16 oz.) frozen Italian-style vegetables, thawed
8 ounces ziti or penne pasta, cooked and drained

Preheat oven to 350°. Combine Pasta Sauce, 1 cup mozzarella cheese and Parmesan cheese in large bowl. Stir in vegetables and hot ziti. Spoon pasta mixture into 2-1/2-quart casserole; sprinkle with remaining 1 cup mozzarella cheese. Bake uncovered 30 minutes or until heated through. Serves 6

Super Easy Slow-Cooked Chili

1-1/2 lbs. ground beef, browned
1 can (16 oz.) red kidney beans, rinsed and drained
1 jar (1 lb. 10 oz.) Ragu Old World Style Pasta Sauce
1 envelope Lipton Recipe Secrets Beefy Onion Soup Mix
4 tsp. chili powder

Combine all ingredients in slow cooker and cook covered on LOW 8 hours or HIGH 4 hours. Serve, if desired, over hot cooked rice. Servings 6