I’m coming off a week of answering loads of interview questions for an upcoming blog tour, so I’m taking a break from talking about writing. Instead, I want to talk food.
Okay, I know it’s still summer, but this is a great, easy recipe for a rainy day. Especially if you have loads of tomatoes sitting around. And fall weather will be here soon enough so you can save it until then.
It’s around this time of year that I start getting sick of eating “summer” food because we don’t want to heat up the house. This is one of my older son’s favorite recipes. I don’t mind making it for him since it’s pretty easy and cooks up fast without me hovering over the stove too long.
I improvised this recipe for goulash. I know there are numerous versions of this, but it’s the basic American version with ground beef, sauce, and pasta.
Here’s what you need:
1 – 1.5 lbs of ground beef
1 box of shaped pasta (choose any shape that floats your boat)
1 onion sliced or chopped
1 can of diced tomatoes with basil & oregano (or if you have fresh tomatoes use those instead)
2 can of tomato sauce (the 14 oz size)
Grated Parmesan cheese
If have them, I also add in fresh oregano, basil and parsely. If not, dried is okay too.
Cook as follows:
1. Brown the ground beef with the onions in a large skillet until onions are soft or meat is no longer pink
2. Add tomatoes and tomato sauce, bring to a low bubble (not boil!), lower the heat, cover, and simmer for about 20 -25 minutes.
3. Boil water and cook pasta (use the al dente directions so it doesn’t get mushy). Drain pasta. I usually take out about a bowl full because and leave it plain. Older son snaps it up. I find that a whole box is too much and absorbs all the sauce. So use less and add more later if you want.
4. Add the pasta to the sauce/meat and blend. If you have fresh herbs, add them now. I let that simmer for about 10 minutes (or the time it takes for the pasta to soak up some sauce).
Right before serving, I add in the grated cheese to taste. Enjoy.
If you have a moment, please stop by the Scribes where I talk about using the 5 senses – Scents and Sensibility.
Who has a favorite go-to recipe? And anyone else ready for a change in season?