Balentime’s Bay!

I’m back! And you’ll never guess what I brought with me. A hefty case of the sniffles, a sore throat and a stopped-up nose. Yay! I’m not sure if it was the four plane rides in the middle of winter, or the fact that my sister coughed right in my face after warning me about the cold she’s been battling for a week straight. YOU TELL ME.

Needless to say, with achy bones and a sick husband (how are we sick at the same time?) we weren’t about to brave a crowded grocery store. Enter pantry meal, and a fine one at that.

Pasta with Meat Sauce:

What it took for 2:

* 1/2 pound spaghetti, linguine or whatever long pasta you need to use up

* 1/2 pound lean ground beef

* 2 shallots, chopped (or onions)

* 4 garlic cloves, minced

* 2 Tbs. tomato paste

* 1 can diced tomatoes

* 1 cup organic chicken stock

* 2 carrots, chopped

* 1/4th cup red wine

* 1 tsp dried rosemary

* pinch of crushed red pepper flakes

* coarse salt and freshly ground pepper

* parsley and parmesan for garnish

In a large pot of salted water, cook your pasta until it reaches al dente. Drain and return to pot.

In a large skillet, brown your ground beef. When there is no more pink, add the shallots, carrots and garlic. Saute for a couple of minutes. Make a little space in your pan and add the tomato paste. Let it caramelize for a couple of minutes, then stir to incorporate with the meat and veggies. Add the red wine and let it sizzle for a sec. Add the tomatoes, broth and season with rosemary, salt and pepper. Let simmer for about 25 minutes, until it thickens slightly.

Toss your pasta into the sauce, or simply top each pasta bowl with the sauce. Your choice. Garnish with parsley and parmesan shavings.


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