With the cold weather here to stay for a while, I wanted a recipe that was hearty and satisfying, but also nutritious! This recipe is inspired by one that was frequent in my home as a kid, with a few extra goodies added! Double up the recipe to have extra’s to freeze and pull out as needed for those lazy Sunday nights.
Rigatoni is my favorite pasta with this sauce, but you can ultimately use any type of pasta you like. If you are sensitive to gluten, choose an organic, gluten free option. My favorite right now is one from Bionaturae (pictured below).
Ingredients: (Serves 6)
- 1 lb organic lean beef
- 4 ounces pancetta, chopped into pea size pieces (substitute bacon if cannot find pancetta)
- 1 tbsp olive oil
- 3 large cloves of garlic
- ½ white onion – finely diced
- ½ cup finely chopped carrots
- ½ cup chopped celery
- 1 can (15 oz) organic tomato sauce
- ½ cup water
- ½ cup cream (half and half)
- ½ cup white wine
- 3 bay leaves
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp salt
- 1/2 tsp pepper
- ½ tsp tyme
- ½ cup shredded Parmesean
- Optional* Fresh basil for garnish
- 12 oz pkg gluten free rigatoni pasta
- Brown the beef and pancetta together in large pot.
- While beef is browning, warm oil and garlic in frying pan, add onion. Cook for approx. 2 minutes or until onion is transparent. Add the carrot and celery. Cook for 5 minutes.
- Once the meat is browned, drain off fat if there is excess.
- Add the veggie mixture to the meat mixture in the pot, and add the tomato sauce, water, cream, wine, and spices. Stir, and bring to a boil.
- Once the sauce has reached a boil, turn temperature to medium low heat and simmer for 20 minutes. Place the lid loosely on top, so that some liquid can be evaporated. Stir every few minutes or so.
- Prepare rigatoni as per package directions.
- Remove the sauce from heat and let sit for 5 minutes before serving (if you can wait!).
- Mix in the shredded parmesan immediately before serving.
- Top with a few fresh basil leaves for garnish and a ‘lil extra flavor!