Happy Monday, ladies and gentleman. Apologies that this is coming to you late. Been a busy little bee last week and I forgot to write. With summer feeling like it’s in full swing, I’m more apt to be outside than inside writing recipes. Oh well.
This is a quick throwback recipe from my days living with Mr. Herdt in Rhode Island. In those days, we made about three meals — shrimpies, pasta carbonara, and meat sauce. Here’s the recipe for the pasta with meat sauce, which is kinda like a Bolognese. When making it in Providence, we skipped the veggies for the most part, but I’ve started adding them in lately for, ya know, nutrients.
Dice up pretty finely a pepper, an onion, some garlic, and a carrot, and toss that into a skillet with olive oil and salt and pepper. Let the veggies get soft, but not super browned, over medium heat. Meanwhile, season liberally with salt and pepper about a pound of ground beef (or pork, or veal, or whatever you have on hand), and once your veggies are nearly done, add the meat to the pan and turn up the heat, until the meat is almost all the way cooked through, stirring fairly frequently. When it’s done, add an ample amount of either canned pasta sauce (easy route) or diced tomatoes, and let everything get back nice and hot. Reduce to a simmer.
While that’s going, bring a pot of water (heavily salted) to boil and cook a pound of pasta until it’s al dente. Drain it, and then either add the pasta to your sauce mixture, or add the sauce to the pasta pot — whichever has more room. Bring the heat back up and stir things around until the sauce starts to adhere to the pasta. Turn off the heat, plate your meal, and douse heartily with parm cheese.
There you go. a nice 15 minute meal for the week nights, and this serves well reheated the next day for lunch. Yum!
No links today, but expect extras on Friday!