Roasted Garlic Sauce with ingredients next to it

Roasted Garlic Pasta Sauce

THANKS FOR SCANNING! 

Let’s make something unforgettable

Experience Italy through our Roasted Garlic Pasta Sauce. With its aromatic roasted garlic and naturally sweet tomatoes, this pasta sauce has become a staple in all garlic-loving kitchens! Sourced straight from our fields in Italy, our pasta sauces offer a perfectly thick consistency, thanks to our wholesome ingredients. Elevate your meals with our Roasted Garlic Pasta Sauce - the taste of Italy in every bite!

COOKING INSTRUCTIONS: 

Heat sauce gently in a saucepan over medium-high heat for a few minutes. Pour over your favorite pasta. 

RECIPE OF THE SEASON:

Jacket Potato with Ragu and Crispy Pancetta

Whipping this up for dinner? Tag @BotticelliFoods We'd love to see your creations!

INGREDIENTS

  • 2 large russet potatoes
  • Botticelli Baking Extra Virgin Olive Oil
  • Salt and pepper to taste
  • ½ lb ground beef
  • 2 cups Botticelli Roasted Garlic Pasta Sauce
  • 2 tbsp Botticelli Cooking Extra Virgin Olive Oil
  • 4 oz pancetta, diced
  • 1 cup shredded mozzarella
  • Fresh parsley, for garnish

PREPARATION  

  1. Preheat the oven to 425F
  2. Rub the potatoes with olive oil and salt. Place directly on the oven rack and back for 45-60 minutes or until the skin is crispy and the insides are soft.
  3. In a skillet over medium high heat, cook the pancetta until golden and crisp. Transfer to a paper towel, leaving about 1 tbsp. of the rendered fat in the pan.
  4. In the same pan, add the Cooking EVOO and add the ground meat. Using a masher, crumble the beef and cook until browned. Season with salt and pepper.
  5. Stir in the Roasted Garlic Pasta Sauce and bring to a simmer for 8-10 minutes or until thickened.
  6. Once the potatoes are done, slice open the hot potatoes and fluff the insides with a fork.
  7. Spoon a generous amount of the ragu onto the potato. Top with the mozzarella and place back into the oven and broil for 3-4 minutes until the cheese melts and turns golden.
  8. Remove from the oven and top with the crispy pancetta and fresh parsley, serve and enjoy!
GET IT BEFORE IT'S GONE! 

Our Exclusive Recipes are refreshed every 3 months to keep inspiration fresh so there is always something new to cook, share, save.

USE UP THE LAST SPOONFUL:

Here's some inspiration to help you finish off what's left of your Botticelli Favorites

  • Stir it into your scrambled eggs or omelet
  • Swirl into soups
  • Add it to your sautéed vegetables