Have you guys heard about Victoria Fine Foods pasta sauce? Oh my goodness – it is delicious!

They recently sent me three of their flavors to try out and we have enjoyed them immensely!

Let me say this – Italy is one of our favorite places to visit and we have been there several times. This pasta sauce is the closest yet to what we have experienced in Italy itself. It tastes fresh and bright and you would swear that an Italian mama has spent all day slaving in the kitchen to make it. In reality, all you’ve had to do is pop open a jar and your family is transported to the old country.

Here’s the story behind the sauce: In 1929, an Italian family immigrated to Brooklyn, New York and started a business using fresh vegetables, premium ingredients, and a slow cooking process—made the way they would serve their own family. Over 85 years later, they continue with their approach, maintaining the philosophy that ingredients come first.

The ingredients are pure: antioxidant-rich 100% Italian tomatoes, heart-healthy imported olive oil, fresh garlic, fresh basil, fresh onions. No preservatives, water or added sugar. And you can literally taste the difference and goodness in each jar.

The pasta sauce is cooked using a slow kettle approach. Slow and steady wins the race, and the same goes for pasta sauce. Their pasta sauces are cooked in the same kind of pots you use at home. The slow kettle approach is how they marry the flavors of their fresh ingredients and get that truly homemade taste.

We have enjoyed the pasta sauce in spaghetti (we used the roasted garlic) and in lasagna (with the tomato basil).

And just for you – here’s a great recipe for skillet lasagna that you can make in 30 minutes with a Ninja cooking system! If you don’t have a Ninja, you can use a dutch oven pot on the stove top.

Skillet Lasagna

Ingredients:

1/2 cup chopped onion (optional)
1 pound of ground beef
10 lasagna noodles, broken into 2-inch pieces
1 jar of Victoria Pasta Sauce
1 1/2 cups water
1 cup of shredded mozzarella cheese
1/2 cup of ricotta cheese
1/4 cup shredded parmesan cheese

If using onion, brown the onion on the ‘stovetop’ setting on high until onion is clear/translucent or caramelized. (If using onion, you’ll want to add a tablespoon or so of Extra Virgin Olive Oil)

Add ground beef, and brown for about 10 minutes. (Note: this does not get at hot as on the stovetop, nor does it get quite as brown)

Arrange lasagna pieces over beef, pour in Victoria pasta sauce and water. Cover with the Ninja Lid.
Cook on ‘stovetop’ setting on medium for about 20 minutes or until noodles are tender.
Turn unit off.