If you are craving pasta and looking for a way to shake things up, here you go. I had to many ripe tomatoes from the harvest. Looking for creative ways to use them without doing more canning, I thought about a lovely meal we had when we traveled to the Napa Valley. I certainly have my own twist on this traditional Italian dish but I think you will appreciate the simplicity and heartiness of it.
Prep time: 20 minutes
Cook time: 1 hr
Servings: 8
Ingredients
1 ½ - 2 lbs ground meat
1/4 cup olive oil
1 large onion, chopped
3 garlic cloves, chopped
3 celery stalks, chopped.
3 carrots, chopped
8 medium fresh tomatoes, chopped (no need to peel them)
1 6 oz can tomato paste
½ cup red wine
1 bay leaf
1 Tbsp dried oregano
1 Tbsp dried basil
1 Tbsp dried marjoram
1 tsp crushed red pepper flakes
8 fresh basil leaves, chopped
Garlic salt and freshly ground black pepper
1/4 cup grated Italian cheese blend
1 package rigatoni pasta
Instructions
-In large skillet heat ½ of the olive oil on medium heat
-Add ½ of the chopped onion, garlic, celery and carrots, and dry seasonings, stirring frequently
-In a separate skillet heat the remaining olive oil on medium
-Add ground meat and remaining onion
-Stir until meat is browned
-Add meat to vegetable mixture
-Stir in tomatoes, tomato paste and red wine
-Salt and pepper sparingly (keep taste testing and add more if needed)
-Once mixture is completely blended, cover and reduce to low heat
-Let simmer 30-45 minutes
-Prepare pasta according to directions approximately 20 minutes before your sauce will be done
-Top with fresh grated cheese and basil
Pairs well with garlic bread