But before fall slips between our fingertips, I want to make sure you have access to this amazing dish that is just perfect for the cool temps we get to enjoy this time of year.
Ingredients:
- 2 tbsp. EVOO
- 1/4 lb. bacon, chopped
- 1/4 lb. mushrooms, chopped
- 2 tbsp. chopped fresh thyme
- 1 bay leaf
- 1 lb. ground beef
- 1 medium white onion, minced
- 2-3 large cloves of garlic, minced
- Salt & Pepper
- 3 tbsp. tomato paste
- 2 cups beef stock
- 1 lb. ziti or mastacholi noodles
- 2 tbsp. butter
- Freshly grated Parmesan cheese
Instructions:
- Bring a large pot of water to a boil.
- In a deep skillet, heat the EVOO over medium-high heat. Add bacon and cook until it starts turning crisp, about 4 minutes. Add the mushrooms, thyme, and bay leaf. Cook together until the mushrooms brown, about 3-5 minutes.
- Add the ground beef and cook until browned. Add the onion, garlic, and season with salt & pepper.
- Partially cover the skillet and cook, stirring occasionally until the onion softens, 5-6 minutes.
- Add the tomato paste and stir until you can smell it, about 1 minutes.
- Stir in the beef stock, and reduce heat to low and let it simmer while you cook your pasta.
- Reserve about 1/4 cup of the pasta water, then drain the pasta.
- Put the reserved water back in the pasta pot, with the drained pasta.
- Add the butter and ragu and stir completely.
- Serve in shallow bowls, topped with freshly grated cheese.
Of course I had to pick out all the mushrooms before serving it to my guys (more for me!), but it was still a huge hit!
I hope you'll make this the next time you're in the mood for a warm, comforting meal that satisfies the entire family. Bon Appetite!
No comments:
Post a Comment