30 Minute Weeknight Pasta W/Semi-Homemade Meat Ragu Sauce |
|
 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I like this recipe because it's quick, authentic tasting and incoporates fresh veggies in the sauce; my picky 10 y/o scarfed this up and didn't bat an eye at the finely chopped veggies in sauce. A nice, quick sauce that doesn't have to cook for a long period of time which is perfect for weeknight dinners. I served this over Barilla pasta Linguine Fini, but any pasta will do. Ingredients:
1/2 onion, chopped fine |
1 stalk celery, chopped fine |
1 small carrots or 6 -8 baby carrots, chopped fine |
1 -2 garlic clove, chopped |
1/8 teaspoon dried rosemary |
3 tablespoons light olive oil |
1 lb lean ground beef |
1 (28 ounce) can crushed tomatoes, undrained or 1 (28 ounce) can canned san marzano whole tomatoes, crushed by hand, with juices |
1/2 cup whole milk |
1/2-3/4 cup water |
1 lb pasta, cooked and drained |
kosher salt, to taste |
ground pepper, to taste |
parmesan cheese, upon serving |
Directions:
1. In a large saucepan, boil water for pasta.
2. Finely chop onion, carrot, celery, garlic cloves.
3. In a large pan, heat olive oil over med heat and add the veggie/garlic mix and cook until soft and mildly browned; add rosemary to mix.
4. Add beef and cook w/veggies until no longer pink.
5. Salt and pepper the mix, to taste.
6. Add tomatoes, milk, water; stir to mix well and bring to a boil and reduce heat and simmer for about 20 minutes.
7. Add pasta to boiled water in large saucepan; cook and drain.
8. Season sauce w/more salt and pepper as needed; toss w/cooked pasta.
9. Offer parmesan cheese, upon serving.
|
|