No, I didn't make both! Are you crazy?!? I haven't been able to eat leftovers lately so the last thing I need is an overabundance of spaghetti meals in my fridge. Gross. I went with the recipe, obviously, so that I could have something to share with you. Oh man, am I glad I did! It was exactly what I've been wanting today. Beef and tomatoes and pasta. Pretty sure the only thing that could make it better would have been some alfredo sauce (mmm, pink sauce). I also added some spicy Italian suasage because I wanted to.
And can I just say that I'm addicted to bread at the mo? I seriously need to get my lust checked out or learn how to make it myself before I go broke buying it from the store. It is seriously that good right now with some butter. I might actually need to go break off another piece before I finish this post up. Gotta keep my energy up to give you the recipe now don't I?
Penne with Hearty Beef Ragu
Recipe by Confections of a Foodie Bride, adapted by me
2 Tbsp olive oil
1 small yellow onion, finely chopped
3 large garlic cloves, minced
1 carrot, finely chopped
1 celery stalk, finely chopped
1 tsp minced fresh rosemary
12 oz ground beef, extra lean
2/3 cup red wine (I used beef stock cause the mell of wine does things to my insides that is not fun)
3 Tbsp tomato paste
2 1/2 cups canned crushed tomatoes
1 tsp salt
1/2 tsp freshly ground pepper
1 2-3 inch section of Parmesan rind (optional; I did not use this because I didn't remember to buy fresh Parm)
1 lb whole wheat penne (I actually debated on just using spaghetti but then I thought about and decided to do the whole wheat penne; I was good)
- Add the olive oil to a dutch oven over medium-low heat. Add the onion, garlic, carrot, celery and rosemary and cook until the vegetables are softened, 8-10 minutes. Add 1 to 2 Tbsp water, if needed, to keep the pan from drying out and the vegetables from browning.
- Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 10 minutes. Add the wine and tomato paste. Cook, stirring occasionally, until most of the alcohol has evaporated, about 4 minutes.
- Reduce the heat to low and add the tomatoes, salt and pepper. Cover partially and cook, stirring occasionally, until the sauce is thick and aromatic, about 40 minutes. Add the Parmesan rind and cook an additional 20 minutes, stirring occasionally.
- Before the sauce is finished, cook the pasta according to the package instructions. Drain the pasta. Remove the rind and add the pasta to the sauce, stirring to combine. Season with salt and pepper and serve immediately.