Creamy alternative to red sauce for topping noodles and more.
Red Sauce, But Different
- 1 Tbsp Butter
- 1 Tbsp Olive Oil
- 1/2 Tbsp Garlic minced
- 1 pound Ground Beef
- 4 oz Cream Cheese
- 14.5 oz Diced Tomatoes with sweet onions & garlic
- 14 oz Crushed Tomatoes
- 1 cup Shredded Sharp Cheddar Cheese
- 1/2 cup Heavy Whipping Cream
- Salt & Pepper
- Italian Seasoning
- On medium high heat, heat the butter, oil, and garlic, letting the garlic bubble for 30 seconds to a minute.
- Add and cook the beef until all the pink is gone, then add the rest of the ingredients.
- When the cheeses are melted, reduce heat to medium and simmer until desired thickness stirring often.
I let this simmer for between 20 and 30 minutes, stirring lots to keep it from sticking to the pan and burning. Because I was planning on putting it over spaghetti squash instead of regular noodles, I wanted it to be thicker. If you have a thinner sauce, it pairs better with absorbent noodles and a bread side, which is a bit higher carb.
With how thick this can be made, there’s definitely the possibility of using it like a sloppy joe. You could put it in a casserole, or a biscuit filling, or even with a few more ingredients as a dip for garlic bread.
You can substitute the beef for turkey or sausage, or even make it a pizza sauce, with or without the meats. Maybe add some caramelized onions. Add some broth and make it a chili or something similar. Or even adding more cheese with noodles to make fancy mac and cheese.