Featured

The Ziti alla Boscaiola

 

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

 

 

METHOD:

  1. 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.
  2. Place the olive oil in a sauté pan that is large enough to accommodate the cooked pasta.
  3. Heat the oil over medium heat and add the onions, carrots and celery. 
  4. 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. 
  5. Add the tomatoes and cook for about 10 minutes. 
  6. Add the cream and continue cooking for an additional 10 minutes
  7. In the meantime, cook the ziti in a pot of salted water. 
  8. Cook only until al dente. 
  9. Drain the pasta and place in the pan in the sauce. 
  10. Now add the butter, mushrooms and freshly grated Parmigiano cheese and peas. 
  11. Toss thoroughly and serve. Pass extra cheese for topping.

 

BUON MANGIATA! 

 

Facebook Comments
Print Friendly, PDF & Email

You Might Also Like

No Comments

    Leave a Reply