Recipe: baked penne with beef.
Oct. 20th, 2005 07:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
allanaAs I'm far too lazy to go get my credit card and restore bandwidth to my food blog, I'm sticking this recipe request here. Potential hunger-inducting photo under the cut!
Baked Penne with Beef.
Adapted from Cooking Light.
Serves 2 greedy dieters at 10WW (UK) points each. Or 3 not-so-hungry people with a side of some sort.
Sauce
2 tsp extra-virgin olive oil
3/4 cup finely chopped onion (half a medium-large onion, roughly)
1/2 cup chopped orange pepper (half a large pepper, roughly)
2 cloves garlic, crushed.
1 teaspoon dried oregano
1/4 cup (60ml) red wine
1 14oz can chopped tomatoes
approx 400ml passata (sieved/puréed tomatoes--thicker than tomato juice but not as thick as paste)
2 cups (500ml) water
3 tbsp sun-dried (or regular) tomato pure (paste in the US)
1 tablespoon dried basil
(optional: 1 tablespoon of dried oregano, half added close to the end).
1 bay leaf
1 tsp salt
good grinding of pepper
pinch of crushed chilli flakes (I used closer to a heaped teaspoon--be careful!)
Heat oil. Add onion, pepper, garlic and oregano and sauté for five minutes until vegetables are softened.
Add remainder of ingredients and bring to a simmer. It should be thin and soupy.
Cook at a low simmer for at least two hours. The sauce will reduce by half and darken in colour. Check seasoning. It should be sweet, smooth--in flavour, not texture--with a good herby flavour. Adjust seasoning if necessary.
Beef
1/2 pound extra-lean beef mince (ground beef)
pinch crushed chilli flakes
1/2 teaspoon oregano
pinch salt
good grind pepper.
Heat pan to medium-hot. Add the beef and stir well--you don't want large chunks of meat. Throw in the seasonings and cook, stirring, until the beef is no longer pink.
Assembly
150g tube pasta--I used penne as that's what was in the cupboards. No idea of the cup measurement here
28g (1 oz) freshly grated parmesan cheese
Preheat oven to 180C/450F/Gas Mark 4.
Cook pasta, shortening cooking time by approx 2 minutes. The pasta will continue to cook in the oven.
Combine drained pasta with 2 cups sauce (approx 2/3 of sauce quantity), beef and about a quarter of the cheese. Turn into a suitable dish prepared with cooking spray. Sprinkle remaining parmesan on top. Bake for 20 minutes until cheese is bubbly.
Notes:
* The original sauce recipe called for 28oz tinned tomatoes, and 3oz tomato paste, with a cooking time of... 30 minutes. I threw a fit and lengthened the cooking time to two hours. If I'd had time, I would have cooked the sauce for four hours. I don't think you can make a good marinara in anything less than two hours.
*The recipe also included part-skim mozzarella. I would have used this if I'd had any. I'm sure it would have been really gooey and lovely.
*You get a lot of meat/sauce to pasta with this recipe. If I wasn't dieting, I'd have upped the pasta to 200g.
Baked Penne with Beef.
Adapted from Cooking Light.
Serves 2 greedy dieters at 10WW (UK) points each. Or 3 not-so-hungry people with a side of some sort.
Sauce
2 tsp extra-virgin olive oil
3/4 cup finely chopped onion (half a medium-large onion, roughly)
1/2 cup chopped orange pepper (half a large pepper, roughly)
2 cloves garlic, crushed.
1 teaspoon dried oregano
1/4 cup (60ml) red wine
1 14oz can chopped tomatoes
approx 400ml passata (sieved/puréed tomatoes--thicker than tomato juice but not as thick as paste)
2 cups (500ml) water
3 tbsp sun-dried (or regular) tomato pure (paste in the US)
1 tablespoon dried basil
(optional: 1 tablespoon of dried oregano, half added close to the end).
1 bay leaf
1 tsp salt
good grinding of pepper
pinch of crushed chilli flakes (I used closer to a heaped teaspoon--be careful!)
Heat oil. Add onion, pepper, garlic and oregano and sauté for five minutes until vegetables are softened.
Add remainder of ingredients and bring to a simmer. It should be thin and soupy.
Cook at a low simmer for at least two hours. The sauce will reduce by half and darken in colour. Check seasoning. It should be sweet, smooth--in flavour, not texture--with a good herby flavour. Adjust seasoning if necessary.
Beef
1/2 pound extra-lean beef mince (ground beef)
pinch crushed chilli flakes
1/2 teaspoon oregano
pinch salt
good grind pepper.
Heat pan to medium-hot. Add the beef and stir well--you don't want large chunks of meat. Throw in the seasonings and cook, stirring, until the beef is no longer pink.
Assembly
150g tube pasta--I used penne as that's what was in the cupboards. No idea of the cup measurement here
28g (1 oz) freshly grated parmesan cheese
Preheat oven to 180C/450F/Gas Mark 4.
Cook pasta, shortening cooking time by approx 2 minutes. The pasta will continue to cook in the oven.
Combine drained pasta with 2 cups sauce (approx 2/3 of sauce quantity), beef and about a quarter of the cheese. Turn into a suitable dish prepared with cooking spray. Sprinkle remaining parmesan on top. Bake for 20 minutes until cheese is bubbly.
Notes:
* The original sauce recipe called for 28oz tinned tomatoes, and 3oz tomato paste, with a cooking time of... 30 minutes. I threw a fit and lengthened the cooking time to two hours. If I'd had time, I would have cooked the sauce for four hours. I don't think you can make a good marinara in anything less than two hours.
*The recipe also included part-skim mozzarella. I would have used this if I'd had any. I'm sure it would have been really gooey and lovely.
*You get a lot of meat/sauce to pasta with this recipe. If I wasn't dieting, I'd have upped the pasta to 200g.
