Lumberjack Pasta
INGREDIENTS:
1 LB ZITI | 2 TBS BUTTER |
1 SMALL ONION – chopped | 1 ½ CUPS GREEN PEAS |
1 SMALL CARROT – chopped | 14 OZ ITALIAN PLUM TOMATOES |
1 CELERY STALK – chopped | 8 OZ FRESH MUSHROOMS |
2 TBS EXTR VIRGIN OLIVE OIL 8 OZ GROUND BEEF 4 OZ WHITE WINE | 2 TSP GARLIC – chopped 1 PINT HEAVY CREAM 6 TBS PARMIGIANO RGIANO
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METHOD:
- Clean the mushrooms with a damp cloth or paper towel, slice and sauté in some olive oil with a sprinkle of salt and a few slices of garlic.
- Place the olive oil in a sauté pan that is large enough to accommodate the cooked pasta.
- Heat the oil over medium heat and add the onions, carrots and celery.
- Cook until they start to brown and then add the beef. As soon as the meat starts to brown add the wine and continue cooking until the wine has evaporated.
- Add the tomatoes and cook for about 10 minutes.
- Add the cream and continue cooking for an additional 10 minutes
- In the meantime, cook the ziti in a pot of salted water.
- Cook only until al dente.
- Drain the pasta and place in the pan in the sauce.
- Now add the butter, mushrooms and freshly grated Parmigiano cheese and peas.
- Toss thoroughly and serve. Pass extra cheese for topping.
BUON MANGIATA!
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