dragoon811: (Mako-chan apron)

Well, obviously, we like pasta here lol.

And, thankfully we were down to 1 more giant can of -shudder- premade pasta sauce!
Once again, I had to meddle.

Katie’s fix-it! :-D

1 large can of Garlic/Herb pasta sauce.
1/5lb ground beef. (if sirlon, 1lb. I went with 1/5 for a small pan + price lol)
1 large clove of garlic (2 small ones will do.), minced
1 baby carrot, minced
olive oil
cranberry/pomegranate juice
1 container of mushroms, sliced
spices (sage, oregano, pepper, garlic+herb mrs dash)

Well, once the carrot and garlic are minced, toss them into a pan with some olive oil (just enough to lube the pan), along with a splash or two of cranberry/pomegranate juice. Once they’re just starting to brown, add in the mushrooms. Once those have browned, make room in the center, and brown the beef.
During this part, I added 4 grinds of pepper, and a few shakes of oregano.

Once the meat was browned, I poured the sauce in. (I really have a thing against canned sauces these days. They’re usually too sweet, and pretty flavorless.)

I let it simmer while water boiled for noodles, tasting occasionally. I wound up adding 2 shakes of sage, a few more of oregano, a few of Garlic & Herb Mrs. Dash, and a few more grinds of pepper.

Then it simmered while noodles cooked, and I spooned it over pasta!

Enjoy, for it came out really well!!

The juice acted like wine, giving it a bit of a bite. The carrots added sweetness, and the pepper hit just right. And fresh garlic… who can complain?! Actually, the juice was a last-minute idea lol. I’m so glad it came out!!!!

December 2016

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