There is something rich and comforting about a pasta dish - whether humbly dressed with a few simple ingredients or tossed in an elaborate sauce, baked in a casserole or piled on a plate.
I have made these dishes for lunch with friends and for dinner with family - paired with a green salad, a loaf of rustic bread and a glass of wine for the adults, it is fine fulfillment indeed.
1 pound ground beef
1 cup diced onion
1 tablespoon minced garlic
1 carrot, shredded
1 tablespoon dried oregano
1 teaspoon garlic powder
1 bay leaf
salt and freshly ground black pepper to taste
42 ounces of canned crushed tomatoes
2 cups water
8 to 10 ounces dried or fresh pasta
1/2 cup grated parmesan cheese for serving
Heat a large skillet over high heat. Stir in the beef, onion, garlic and carrot. Cook and stir until the beef is crumbly, evenly browned and no longer pink. Drain and discard any excess grease. Stir in the oregano, garlic powder, bay leaf and salt and pepper. Add the tomatoes and water. Bring to a boil, then reduce heat to medium-low and continue to simmer for 1 to 1 1/2 hours.
Cook pasta according to package directions and drain.
Serve pasta in large bowls, top with desired amount of sauce and cheese.
Recipe adapted from All Recipes
allrecipes.com/video/...bolognese-sauce/detail.aspx Jan 19, 2012
CHICKEN AND SPINACH PASTA BAKE
8 ounces of uncooked rigatoni
1 tablespoon olive oil
1 cup finely chopped onion
1 (10 ounce) package frozen chopped spinach, thawed
3 cups cubed cooked chicken breasts
1 (14.5 ounce) can of Italian style diced tomatoes
1 (8 ounce) container chive and onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups of shredded mozzarella cheese
Prepare rigatoni according to package directions.
Meanwhile, spread oil on bottom of an 11 by 7 baking dish, add onion in a single layer.
Bake at 375F for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.
Drain chopped spinach well, pressing between layers of paper towels.
Stir rigatoni, spinach, chicken and next 4 ingredients into onion in bowl. Spoon mixture into baking dish and sprinkle evenly with shredded mozzarella cheese.
Bake, covered, at 375F for 30 minutes, uncover and bake 15 more minutes or until bubbly.
Recipe adapted from Southern Living, February 2007