Traditional Sauce with ingredients next to it

Traditional Pasta Sauce

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Let’s make something unforgettable

Our Traditional Pasta Sauce is a deliciously balanced sauce with a naturally sweet blend of Italian tomatoes and irresistible cherry tomatoes. These farm-fresh ingredients blend with our selected flavorful ingredients to create a decadent pasta sauce. 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 Traditional 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:

Meatballs With Whipped Ricotta

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

INGREDIENTS

For the Meatballs:

  • 1 jar Botticelli Traditional Pasta Sauce
  • 2 pounds lean ground beef
  • 1 small yellow onion, finely chopped
  • 1/3 cup coarsely chopped fresh parsley leaves
  • 2 garlic cloves, minced
  • 1 tbsp. Italian seasoning
  • 1 ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • ¼ tsp. red chili flakes
  • 1 large egg, beaten
  • 2 tbsp. Botticelli Frying Olive Oil
  • Fresh basil, for garnish

For the Whipped Ricotta:

  • 15oz Ricotta
  • 2 tbsp. Finishing Extra Virgin Olive Oil, plus more for garnish
  • Zest of 1 lemon
  • Salt and pepper to taste

PREPARATION  

  1. Place the ground beef, onion, parsley, garlic, Italian seasoning, salt, and pepper in a large bowl.
  2.  Use your fingers to work the mixture together just until all the ingredients are evenly combined. Do not overwork.
  3. Form the mixture into 1-inch meatballs (about 2 tbsp. each), and place the formed meatballs aside.
  4. In a food processor or stand mixer, add the ricotta, Finishing EVOO, lemon zest, salt, and pepper. Blend until smooth and fluffy.
  5. Heat the oil in a large high-sided skillet or Dutch oven over medium heat until shimmering. Working in batches, if needed, to keep the pan from overcrowding, add the meatballs and cook. Turning every minute, until browned all over, 3 to 5 minutes.
  6. Return all the meatballs to the pan and add the Traditional Pasta Sauce. Gently stir to combine and bring to a simmer over medium heat. Simmer until the meatballs are cooked through, and an instant-read thermometer registers 165F, 8 to 10 minutes.
  7. Plate your meatballs over a serving dish and spoon dollops of the whipped ricotta over the top. Garnish with fresh basil and finishing EVOO; serve and enjoy!
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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