Serves: 6 servings | Prep time: 15 minutes | Cooking time: 30 minutes
- Olive oil
- 1 pound well-marbled chuck roast, cut into very small cubes, or ground beef
- 1 pound sturdy pasta, such as rigatoni, penne, farfalle
- 3 garlic cloves, minced
- 2 cups beef stock (Cool Runnings beef flavour bouillon) or water
- 1 cup red wine
- 1 cup strained tomatoes
- 1 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 teaspoon Cool Runnings dried rosemary
- 1/2 teaspoon Cool Runnings dried thyme
- 1/2 teaspoon Cool Runnings oregano
- 1/2 teaspoon Cool Runnings basil
- 1 to 2 tablespoons milk or cream (optional)
- grated parmesan, for garnish
- fresh parsley, chopped, for garnish
- salt and pepper
1. Preheat oven to 350 degrees F.
2. Take a medium sized sauté pan with a lid and heat it over medium to high heat. Once it is hot, add the olive oil and swirl it all over the pan for an even coating before adding in the beef. Season the beef with some salt and pepper. Keep stirring until it is brown on all sides.
3. Add the onion, carrots, celery, garlic and herbs and stir.
4. Next, add the red wine and let it reduce to a tablespoon or so. Now you can add the tomatoes, 2 cups of water, and any dairy (if using). Stir the pan, take a taste and add salt and pepper to your taste. Bring the mixture to a boil and add the pasta.
5. Shake the pan to spread the pasta evenly and bring it back to a boil. Put a lid on the pan, and place it in the oven for 20 minutes.
6. Once the time is up, remove the pan from the oven and remove the lid. Stir and taste a piece of the pasta. If it is still crunchy, put the pan back into the oven for another 10 minutes. If it is ready, remove the pasta from the oven.
7. Top the pasta with lotsa of parmesan and parsley for garnish and serve while hot!