Sweet Meaty Toni
September 26th 2014
Sweet Meaty Toni
The creative side in me today came out in this dish. I wasn't sure what it was going to be when I started but I wanted to make something different with these huge rigatoni noodles I had and some fresh ground beef. So, here you are - and man it was a success.
Ingredients:
1 box of Rigatoni pasta
1 jar of basic tomato sauce (or a large can)
1/2 onion, chopped
2 TBSP garlic, minced
3 TBSP olive oil
3 TBSP butter
Salt and pepper throughout the process
1 lb of ground beef (I used 85/15 today)
1 tsp fresh basil
1 cup mozzarella cheese, shredded
1/2 cup asiago cheese, shredded
1/2 cup parmesan cheese, shredded
1/4 cup grated parmesan for topping
2 TBSP parsley for garnish
1 tsp smoked paprika
1.5 tsp fiery 5 pepper seasoning
1 tsp garlic powder
1 tsp Italian seasoning
1 TBSP sugar
Directions:
1. Boil pasta according to directions
2. While pasta is cooking, chop up your garlic, onion and parsley and shred your cheese.
3. Put 2 TBSP olive oil and 2 TBSP butter in large pan with onion and garlic and season with a little S&P. Heat over medium heat for about 10 minutes or until the onions are soft. You will want to stir this often.
4. After the onions have softened, add the ground beef to the pan and the seasonings. Break up and cook until the meat is brown.
5. Using a lid on the pan, drain some of the fat from the meat by tipping the pan sideways in the sink. If you don't drain some of the fat, you might have greasy sauce.
6. When the beef is browned, add you sauce into the pan. Stir to combine and let heat up. Taste for seasoning. You can add a dash more of something depending on the flavors you like.
7. Drain the pasta and toss it with the remaining TBSP of butter and olive oil. Reserve until sauce is ready and you have your cheese handy.
8. Prepare a baking dish with spray or butter and preheat your oven to about 375.
9. Layer the sauce, cheese and noodles in the baking dish. You will use all of everything if it fits and should layer a perfect amount of sauce.
~Don't forget to add some parsley on top for color! I mixed mine in with the cheese so that it would spread throughout
10. Put in the oven for about 10 minutes or until cheese is melted.
11. Let cool for a few minutes and then serve on a plate with a little more parmesan.
Today's wine pairing for this Italian meal is:
Il Papavero
2012
Primitivo
Puglia, Italy
This dark, rich wine has smooth tannins, hints of dark berries, and a long finish. It is robust and smooth and paired very well with this meaty sauce.
~Enjoy
Julianne
Sweet Meaty Toni
The creative side in me today came out in this dish. I wasn't sure what it was going to be when I started but I wanted to make something different with these huge rigatoni noodles I had and some fresh ground beef. So, here you are - and man it was a success.
Ingredients:
1 box of Rigatoni pasta
1 jar of basic tomato sauce (or a large can)
1/2 onion, chopped
2 TBSP garlic, minced
3 TBSP olive oil
3 TBSP butter
Salt and pepper throughout the process
1 lb of ground beef (I used 85/15 today)
1 tsp fresh basil
1 cup mozzarella cheese, shredded
1/2 cup asiago cheese, shredded
1/2 cup parmesan cheese, shredded
1/4 cup grated parmesan for topping
2 TBSP parsley for garnish
1 tsp smoked paprika
1.5 tsp fiery 5 pepper seasoning
1 tsp garlic powder
1 tsp Italian seasoning
1 TBSP sugar
Directions:
1. Boil pasta according to directions
2. While pasta is cooking, chop up your garlic, onion and parsley and shred your cheese.
3. Put 2 TBSP olive oil and 2 TBSP butter in large pan with onion and garlic and season with a little S&P. Heat over medium heat for about 10 minutes or until the onions are soft. You will want to stir this often.
4. After the onions have softened, add the ground beef to the pan and the seasonings. Break up and cook until the meat is brown.
5. Using a lid on the pan, drain some of the fat from the meat by tipping the pan sideways in the sink. If you don't drain some of the fat, you might have greasy sauce.
6. When the beef is browned, add you sauce into the pan. Stir to combine and let heat up. Taste for seasoning. You can add a dash more of something depending on the flavors you like.
7. Drain the pasta and toss it with the remaining TBSP of butter and olive oil. Reserve until sauce is ready and you have your cheese handy.
8. Prepare a baking dish with spray or butter and preheat your oven to about 375.
9. Layer the sauce, cheese and noodles in the baking dish. You will use all of everything if it fits and should layer a perfect amount of sauce.
~Don't forget to add some parsley on top for color! I mixed mine in with the cheese so that it would spread throughout
10. Put in the oven for about 10 minutes or until cheese is melted.
11. Let cool for a few minutes and then serve on a plate with a little more parmesan.
Today's wine pairing for this Italian meal is:
Il Papavero
2012
Primitivo
Puglia, Italy
This dark, rich wine has smooth tannins, hints of dark berries, and a long finish. It is robust and smooth and paired very well with this meaty sauce.
~Enjoy
Julianne
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