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Recipe of the Week!

June 9, 2010

It’s the return of our popular weekly post, and today’s recipe is truly original; it’s a combination previously unheard of, and I completely forgive your apprehension at even attempting this dish.  I call it: “Pasta with Meat Sauce.”  I know, try and pick your collective jaws up off the floor.  Ok, obviously I’m kidding about the unfamiliarity of this long-standing comfort food.  And truth be told, I don’t make it that often…but last time I did, I made it with a couple of twists that I think you’ll enjoy.  By not completely tenderizing the garlic and onions, they have a slight firmness that I think enhances the overall texture of the dish.  I also add some crushed red pepper – not enough to make it spicy, but just enough that you are aware of it.  For the pasta, I like to use anything with little ridges like penne or ziti, or twisted shapes like rotini or even shells.  These types of pasta help hold more sauce, whereas with smooth noodles like spaghetti, the sauce slides off more.  I like to start the sauce several hours ahead of time and just let it simmer up until the pasta is ready to eat.  Please enjoy today’s Recipe of the Week!

Mouse House Meat Sauce for Pasta

(serves 4)

1 tbsp. vegetable oil

1 lb. ground beef or pork, or a combination of the two

½ tsp. salt

½ tsp. pepper

2 garlic cloves, minced

½ onion, diced

15 oz. can crushed tomatoes

½ tsp. crushed red pepper

2 tsp. oregano

½ cup fresh basil leaves, chopped

Parmesan cheese

1 lb. pasta

Heat oil in a large saucepan over medium heat.  Add the meat and cook until browned, breaking it up as it cooks.  Season with salt and pepper.  Add the onion and garlic, stir for a minute or two.  Add the tomatoes, red pepper, basil and oregano; reduce heat to low, mix very well.  Cover and simmer – check seasonings after 30 minutes and adjust as needed.  Cook pasta according to directions until al dente.  Drain, add pasta to saucepan; coat pasta with sauce.  Transfer to serving bowl and top with lots of cheese.  Eat!

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