1.10.2010

Meaty Pasta, with side salad

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I wanted to make a nice meaty sauce, something hearty, with vegetables. I had some chorizo in my freezer, and I have just received the latest issue of the Rachel Ray magazine. A recipe caught my eye because it mentioned wild boar. I got excited, then read, "Wild boar is not readily available in my upstate New Year supermarket, so here's an unusual fake-out." Sigh. But I fell for it. Since I also did not have wild boar around.

I knew looking at the ingredients, I would need to:
1) Add more spices and tomato paste.
2) Add tomato sauce, and peas.

So below is my recipe with several alterations. Now I have to try this with wild boar.

Take note of the salads that are appearing with dinner. I haven't really transitioned to just salads, but that sounds a little too drastic. This salad had endive, radish sprouts, and watercress and arugula from our garden.




Modified RR Pasta with Meat Sauce
Serves 4 to 6
1 lb rigatoni pasta (anything tubular would work here)
2 chorizo links, casings removed
1  1/5 lbs of ground beef
1 carrot, finely chopped
1/2 cup peas, I always use frozen instead of canned
2 shallots, finely chopped
4 garlic cloves, minced
4 sprigs of fresh thyme
1 tsp dry thyme
1 bay leaf
1 tsp allspice
1 tbsp unsweetened cocoa powder
1/2 tsp cayenne pepper
1/2 tsp paprika
pinch or two of cumin
5-6 tbsp tomato paste
8 oz can tomato sauce
2 cups chicken stock
1/2 dry white wine
1/4 heavy cream
salt and pepper
olive oil
grates Parmesan cheese
fresh parsley

1) Cook your pasta, al dente.
2) Meanwhile, heat pan and brown beef and chorizo. (I drained most of the fat.) Then add onion, garlic, bay leaf and carrots. Cook for a few minutes and add the rest of the spices, and cocoa.
3) Stir and cook for a couple of more minutes before adding the tomato paste and sauce. Then stir in the wine, stock, milk and peas. Lower the heat and let the sauce thicken for 10 minutes or so. Discard the bay leaf.
4) Taste and adjust seasoning.
5) Add pasta to sauce and cook for a couple of minutes. Serve with cheese and parsley on top.

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