Love it.
1 lb grass fed ground beef
1 onion diced
2 cloves garlic, minced
2 tsp Herbes do Provence, or Italian herbs
2 Tbsp tomato paste
1 28-oz can diced tomatoes
1 cup white wine
2 Tbsp Worcestershire sauce
1 large jar marinated artichoke quarters, drained
1/2 cup frozen peas
1 lb rigatoni
grated Parmesan cheese
fresh parsley leaves, minced
Sauté ground beef over high heat in a large skillet until beginning to brown, about 5-8 minutes.
Add onion and cook another 5-8 minutes to soften onions and allow them to begin to color. Add the garlic and herbs and cook another 2-3 minutes. Add the tomato paste and cook for another 3-5 minutes to color the paste and develop its flavor.
Add the tomatoes, wine and Worcestershire sauce and bring to a gentle bubble. Add the artichokes and simmer for about 20-30 minutes.
Meanwhile, set about 3 quarts salted water in a pot to a boil. Cook pasta until just al dente. Drain and keep warm.
Add the peas to the Bolognese sauce and heat through.
Plate the hot pasta and top with some Bolognese sauce. Garnish with Parmesan and parsley.
Serves 6-8.
1 lb grass fed ground beef
No comments:
Post a Comment