Sunday, June 14, 2009

Beefy Tomato Pasta

While looking through my Nana's recipes I discovered a simple pasta sauce. My regular sauce takes so long to make that I don't make it all that often. With a few changes here and there, I've updated her recipe to taste almost the same as my slow-cooked sauce -- but it can be ready in a jiffy. This recipe serves 4.
  • 1 bunch fresh spinach
  • 1 lb ground beef (I use bison or beef)
  • 1 medium onion, chopped
  • 1 large or 2 small cloves garlic, minced
  • 1 14 oz can tomato sauce
  • 1 5 1/2 oz can tomato paste
  • 5 1/2 oz water (fill tomato paste can)
  • heaping 1/4 tsp ground cloves
  • heaping 1 tsp basil
  • heaping 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp fresh cracked pepper
  • 8 spears asparagus
  • 3 cups uncooked rice pasta spirals or elbows (I use Rizopia brand for this dish)
  1. Heat water to boiling in pasta pot. Cook asparagus spears 3 minutes then remove from water and set aside. Keep water at a boil for pasta.
  2. Meanwhile, wash spinach and pat dry. Divide evenly between 4 pasta bowls.
  3. Brown meat over medium heat in a wok or large frypan. Drain excess fat.
  4. Add onion and garlic and fry for 2 minutes.
  5. Add tomato sauce, tomato paste, water and spices. Stir to combine.
  6. Coarsely chop asparagus and add to meat/tomato mixture. Bring mix to a boil, then simmer 10 minutes while pasta cooks.
  7. Cook pasta according to directions on package. Drain, rinse briefly under cold water, and add to meat/tomato mixture.
  8. Stir gently and let everything heat together 1-2 minutes.
  9. Serve pasta mixture over fresh spinach in prepared bowls.

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