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We aren’t big pasta eaters, we would be but husband isn’t a fan unless it’s lasagna, the heaviest of the pastas. So if we get 2 pasta meals in in a month, it’s a big enough deal that comments may or may not be made. I say maybe made as one knows if they complain, they might be on dinner making duty for the next 3 days. I however could ,if not careful, get into a pasta rut and eat it 3 times a week. It’s good I have a husband, he provides balance.

So recently I was shopping and found Catelli’s Gluten Free Pasta. It is made from white rice flour, brown rice flour, corn flour, quinoa flour and monoglycerides (whatever that is). The calories per serving are comparable to regular pasta and the taste, the most important part, is pretty much the same. I say pretty much because if you don’t watch how long you cook it for, they kind of melt together and get mushy. So far this is the best gluten free pasta I have tried, just make sure you cook it only for 8 minutes.

We team it with Kelly Ripa’s mother-in-law’s sauce. It makes a lot and so I can freeze it into 3 servings. My family likes it and they get extra veggies. I haven’t used the bouillon cubes because I don’t ever have any in my pantry but I add a bit broth instead and try to reduce the sugar.

INGREDIENTS:
3 lbs. ground round beef meat

3 (28oz.), cans crushed tomatoes with puree

1 large sweet onion

5 celery ribs

1 lb. carrots

5 big cloves of garlic

2/3 cup virgin olive oil

2 beef bouillon cubes

a “pinch black ground pepper

1 cup fresh basil

2 teaspoons dried oregano

5 teaspoon sugar (or as needed depending on the acidity of the tomatoes)

DIRECTIONS:
-Brown, crumble and drain the meat. Set it aside.

-Peel onion, carrots and celery. Cut them in small pieces and finely chop them in food processor to a puree consistency.

-In a 10 qt. non-stick pot pour the olive oil and cook the pureed vegetables for 10 minutes, stirring frequently, at medium heat.

-To the cooked vegetables, add the meat, the tomatoes, the bouillon cubes, the garlic, the pepper and the sugar.

-Cook at low heat for 10 minutes, stirring frequently.

-Finely chop the basil and crush the oregano. Add them to the cooking sauce.

-Cook the sauce for an additional 1½ hours.

-Remove the garlic, put it on a small dish and crush it into a puree consistency using a fork. Put it back in the sauce, stirring thoroughly.

-Cook sauce for 5 more minutes.
Note: Generally, the sauce is done when the garlic is soft.

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