Wednesday, February 23, 2011

from mom's kitchen - plan b pasta

i went to the store a couple of days ago with my grocery list in hand and a collection of dishes i planned to make, stored in my memory. long story short, i misplaced the list along the way somewhere between the veggie stands and the dairy department and i was left to rely solely on my memory. when i returned home and unpacked, i actually thought i did pretty well without the list. that is until last night. i went to make dinner and discovered that i forgot to get the buns. so i had to come up with plan b. i had hamburger meat, some mushrooms and a pretty well stocked pantry. the dinner plan quickly turned from hamburgers and oven fries to rigatoni with tomato mushroom meat sauce and a side of roasted asparagus. plan be turned out to be quite delicious. here is the recipe if you want to make plan b pasta for dinner tonight!

  • Ingredients

2 tablespoons extra virgin olive oil
1 pound ground beef
3 cups chopped wild mushrooms
1 large onion
4 cloves garlic cloves, minced
1/4 cup fresh flat parsley, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon paprika
*1 teaspoon sugar
1 28oz can Italian chopped tomatoes
1/2 cup dry white wine
salt and pepper to taste
1 pound box of rigatoni, freshly cooked
1 cup grated Parmesan cheese
2 tablespoons extra virgin olive oil
2 pounds asparagus spears
salt and pepper to taste


1. heat oil in a heavy large skillet over medium-high heat. add ground beef and cook until brown, breaking up with fork, about 4 minutes.
2. transfer cooked beef to a plate with slotted spoon. add mushrooms, onions and garlic to skillet and saute until onions are tender and mushrooms are browned.
3. stir in parsley, basil, oregano and paprika and continue cooking for another minute.
4. return beef to skillet. add tomatoes and wine. reduce heat to medium-low and simmer sauce until it is thick, about 30 minutes.
5. while sauce cooks, boil pasta and preheat oven to 400 F.
6. cut ends of asparagus to remove hard wooden stalk from bottom of each spear.
7. place asparagus on a cookie sheet and toss with olive oil, salt and pepper. spread spears in one layer and roast for 10-15 minutes depending on the thickness.
8. season sauce with salt and pepper to taste and allow to simmer another minute or two. taste the sauce. if the sauce is a bit sour and needs a touch of sweetness to balance it out, add the sugar and simmer for another minute.
9. toss cooked pasta with mushroom meat sauce and top with grated Parmesan to serve.
10. enjoy!

1 comment:

  1. Hi there,

    Stopping by from BloggyMoms to check out your blog. Love it! This recipe looks delicious. I'll have to give it a try. I think my daughters would chow down on it. :)

    I'm now one of your new followers.