Totally Tubular
May. 11th, 2020 02:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Beef Ragu with Broccoli Ziti.
1 Tbsp olive oil
8 oz ground beef
1 medium onion, chopped
1 medium carrot, ditto
1 medium celery rib, ditto ditto
2 cloves garlic, minced (Ha! I used... more.)
1 28-oz can crushed tomatoes
2 tspItalian seasoning combination basil and fines herbes, along with a bay leaf
1/4 tsp crushed red pepper
1 Tbsp olive oil
1 clove garlic, minced (Ha! You know the drill.)
1 head broccoli (about 14 oz) (I used broccoli rabe)
1 1/2 cups ziti or other tubular pasta
Parmesan for sprinkling
Heat the oil in a medium saucepan over medium-high heat. Add the beef and cook, breaking it up, until it loses its raw look. Stir in the onion, carrot, celery, and garlic. Reduce the heat to medium and simmer covered for 5 minutes. Stir in the tomatoes and spices, and bring to a boil. Reduce the heat to medium-low and simmer, stirring often, until the sauce has reduced slightly, about 45 minutes.
Bring a large pot of water to a boil. Heat the oil and garlic in a small skillet until the garlic is softened and fragrant, about 2 minutes. Remove from heat and set aside. Trim the broccoli and cut the florets into bite-size pieces. Add to the boiling water and cook until crisp-tender, about 5 minutes. Using a skimmer, transfer the broccoli to a bowl - leave the water boiling. Add the pasta and cook until al dente. During the last minute, return the broccoli to the water. Drain and stir in the garlic-oil mixture along with salt and pepper.
Stir the broccoli ziti into the sauce, then serve in bowls. Sprinkle with Parm and serve hot.
What worked: It was easy, tasted okay, and made lots of leftovers.
What didn't: It wasn't that inspiring. It could have used more broccoli rabe. And also, well, more flavor.
Will I make it again? Probably - it's a way of using meat for flavor rather than main dish, and it was easy. I suspect it would also work with cauliflower - either in place of the broccoli or the meat.
1 Tbsp olive oil
8 oz ground beef
1 medium onion, chopped
1 medium carrot, ditto
1 medium celery rib, ditto ditto
2 cloves garlic, minced (Ha! I used... more.)
1 28-oz can crushed tomatoes
2 tsp
1/4 tsp crushed red pepper
1 Tbsp olive oil
1 clove garlic, minced (Ha! You know the drill.)
1 head broccoli (about 14 oz) (I used broccoli rabe)
1 1/2 cups ziti or other tubular pasta
Parmesan for sprinkling
Heat the oil in a medium saucepan over medium-high heat. Add the beef and cook, breaking it up, until it loses its raw look. Stir in the onion, carrot, celery, and garlic. Reduce the heat to medium and simmer covered for 5 minutes. Stir in the tomatoes and spices, and bring to a boil. Reduce the heat to medium-low and simmer, stirring often, until the sauce has reduced slightly, about 45 minutes.
Bring a large pot of water to a boil. Heat the oil and garlic in a small skillet until the garlic is softened and fragrant, about 2 minutes. Remove from heat and set aside. Trim the broccoli and cut the florets into bite-size pieces. Add to the boiling water and cook until crisp-tender, about 5 minutes. Using a skimmer, transfer the broccoli to a bowl - leave the water boiling. Add the pasta and cook until al dente. During the last minute, return the broccoli to the water. Drain and stir in the garlic-oil mixture along with salt and pepper.
Stir the broccoli ziti into the sauce, then serve in bowls. Sprinkle with Parm and serve hot.
What worked: It was easy, tasted okay, and made lots of leftovers.
What didn't: It wasn't that inspiring. It could have used more broccoli rabe. And also, well, more flavor.
Will I make it again? Probably - it's a way of using meat for flavor rather than main dish, and it was easy. I suspect it would also work with cauliflower - either in place of the broccoli or the meat.
