Thursday, February 5, 2009

macaroni & beef

  • 1 pound short pasta
  • 1 pound lean ground turkey
  • 1 14.5oz can of tomato paste
  • 2 14.5oz cans of diced tomatoes
  • 2 garlic cloves, chopped
  • assorted Italian herbs, fresh or dried

Boil water in large pot with a pinch of salt, cook pasta according to directions. Meanwhile, in large skillet, begin browning meat over medium high flame. After about 3 minutes add garlic and a tiny amount of olive oil, continue browning, stirring frequently. Once meat is browned (about 5 minutes) stir in can of tomato paste. Once paste is worked in, add other tomatoes and herbs and a pinch of Adobo, or just garlic powder if you don't have, cook over low flame until pasta is done (but just done!), then mix together with drained pasta. Add cheese to garnish if you feel there isn't quite enough plaque in your arteries.

The dish: Kim wasn't feeling so hot today, which worked out well for me because it meant I could take her shiny new car to the office. I offered to make or bring in whatever she felt like eating and while I would have expected won-ton or homemade chicken noodle soup, a homemade version of Stouffer's macaroni and beef threw me a curve. I haven't had the frozen dish in years, but took a good look at it while at the store and figured it out pretty well. I used dried oregano and basil, but fresh parsley. Had Kim not been sick this definitely would have some cheese on top, but we didn't really miss it as is.

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