|12-13-2013, 10:15 AM||#61|
Senior LCF Member
Join Date: Jan 2011
Location: Philly, PA
WOE: South Beach
I like this recipe b/c it's substantial and more filling than 1/2 C of pasta n sauce.
originally from wholesomemommy but I thought there was too much pasta
1 lb. lean ground beef
1 small onion chopped
1 cup shredded carrots, (about 2 large preferably organic)
1 cups whole grain Ditalini or Elbo pasta
2 14.5oz cans organic beef broth
1 can diced tomatoes, unstrained (the cans are 15.5 or 16oz)
1 28 oz pasta sauce (recipe to follow)
1 small can dark red kidney beans, drained well (the cans are 15.5 or 16oz)
1 16oz navy beans or cannellini beans, drained well (the cans are 15.5 or 16oz)
1 tsp garlic powder
Bring water to boil for pasta.
Saute beef and onions in a large Dutch oven over medium high heat until browned and onions opaque. Drain and set aside.
Heat olive oil in the same pot and add carrots. Saute about 5 minutes until carrots are tender.
Return the beef to the pot and add remaining ingredients (NOT THE PASTA) and bring to a boil. Reduce heat and simmer for 20 minutes. Stir in the pasta. Serve!
This makes about 10 servings.
Note for freezing, cook the pasta 2 minute less.
(another modified wholesomemmommy recipe)
1 medium onion, finely diced or to your liking
4 cloves garlic, minced or a microplain
4 16oz cans of tomato sauce
1 bay leaf
1 tsp dry oregano or 1 TBL fresh
1 tsp dry basil or 1 TBL fresh
1 Tbsp olive oil
In a 4 quart sauce pan add oil, when hot add onions and saute until translucent. Add garlic and cook 1 min more.
Add tomato sauce, 1 bay leaf, 1 tsp dry oregano.
Add basil in the last 10 minutes of cooking.. adding it later as basil can be delicate. If subbing fresh, wait to put it in when you are ready to serve.
The longer your simmer, the longer it will develop flavor. Works well in a crockpot too.
This recipe makes enough for 8 servings.
Last edited by glitterific; 12-13-2013 at 10:17 AM..