Pasta with Ground Meat
Pasta and Pizza • Russian
Description
This recipe is the best thing that can happen to pasta when you need to prepare a nutritious meal in a hurry. In many ways, this pasta with ground meat slightly resembles traditional Italian Bolognese pasta – except that there, the meat sauce is simmered for a long time and wine is always added to the meat. Here, the processes are noticeably sped up, and the step with wine and hours of simmering the meat is conveniently skipped. The recipe mentions Italian herbs, which can be either a ready-made dry mix from the store or fresh herbs taken separately, such as rosemary, thyme, or basil.
Ingredients
- Onion 1 head
- Carrot 1 piece
- Celery stalk 1 piece
- Garlic 1 clove
- Ground meat 20 oz
- Pasta (corkscrew) 10 oz
- Passata Tomato Sauce 5 oz
- Italian chopped parsley to taste
- Salt to taste
- Ground Black Pepper to taste
- Sugar to taste
Step-by-Step Guide
Step 1
Dice the onion, carrot, and celery into small cubes.
Step 2
In a deep skillet, heat vegetable oil and sauté the onion until translucent.
Step 3
Add the carrot and celery to the onion, and sauté, stirring, for another 4–5 minutes.
Step 4
Add the crushed garlic and mix well.
Step 5
Add the ground meat to the vegetables and sauté, stirring, until it darkens.
Step 6
Pour in the passata, add Italian herbs, salt, pepper, and a little sugar. Stir well.
Step 7
Add your favorite pasta and pour in enough water so that the pasta is slightly submerged. Cover with a lid and simmer for 10–12 minutes until the pasta is cooked.
Step 8
Remove the lid and evaporate the remaining water while stirring the pasta.
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