De Ma Cuisine



October 2011



Pasta Rouge

Written by , 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: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 90 mins
Total time: 1 hour 45 mins
Serves: 2-4
  • 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)
  1. 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.
  2. 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.
  3. Cook pasta. Add 1/4 C pasta water to tomato sauce.
  4. Serve topped with parmesan cheese, fresh basil, with garlic bread and a salad.

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