Pasta Rouge
Written by Rachel, Posted in Beef, Dinner, Main Dishes, Meat, Pasta, Sauces, Vegetables
I love pasta. It’s easy and can be quick, or, like this recipe, take its time. It’s versatile too. You can do a tomato sauce, or a cream sauce, or a bechamel (cheese) sauce, or burned butter‚ or just a bit of olive oil. Usually something can be made out of what we have on hand in the veggie drawer and the pantry. This one took a bit of time (mostly hands off cooking time though), but in a pinch, like if you need something to make right now, just don’t cook it as long. Simple. Done. Dinner’s ready. Here’s to pasta after a long day…
| Pasta Rouge |
Recipe Type: Main, Pasta
Author:
Prep time: 15 mins
Cook time: 90 mins
Total time: 1 hour 45 mins
Serves: 2-4
Ingredients
- 1 t to 1 T bacon grease
- 2 T olive oil
- 1 squash, chopped
- 1 plum tomato, chopped
- 4 cloves garlic, diced
- 1/2 onion, chopped
- 1 T red wine vinegar
- 1 1/2 t reduced balsamic vinegar
- 1 T fresh oregano, chopped
- 1 sprig fresh rosemary, chopped
- 3 T dried basil, crushed
- 2 T dried parsley, crushed
- 1 C mushrooms, sliced
- 1/4 to 1/2 lb. ground beef
- drizzle honey
- 2 C chicken stock
- 2 C crushed tomatoes
- 1/4 C red wine
- 1/4 C pasta water
- salt
- pepper
- 1 package penne pasta (I used rice pasta)
Instructions
- Saute onion and squash in bacon grease and olive oil. Add diced tomato and garlic after a few minutes and cook for 2 minutes. Add 1 T balsamic, all red wine vinegar, wine, crushed tomatoes and seasonings when the veggies are tender. Cook 15-30 minutes. Remove from heat and use immersion blender to puree.
- Meanwhile, cook beef in 1 T oil. When it’s cooked, add mushrooms. Drizzle with honey and remaining balsamic. Add stock and tomato puree. Simmer 1 hour.
- Cook pasta. Add 1/4 C pasta water to tomato sauce.
- Serve topped with parmesan cheese, fresh basil, with garlic bread and a salad.
Notes
Our rating ****
