No nonsense: meat, mushroom and macaroni. WARNING: Watch the new hairs on your chest!
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 large servings |
Ingredients
- 1 tablespoon extra-virgin olive oil, 1 turn around the pan in a slow stream
- 1/2 teaspoon crushed red pepper flakes
- 1 pound ground sirloin (90 percent lean ground beef)
- 1 small onion, chopped
- 4 cloves garlic, crushed under the flat of your knife with the heal if your hand
- 1 /2 teaspoon allspice, a sprinkle or 2 pinches (secret ingredient)
- Coarse salt and black pepper
- 1 medium portobello mushroom cap, finely chopped
- 1 /2 cup (a couple of glugs) red wine
- 3 /4 cup beef broth or stock, see cook’s notes
- 1 (28 to 32 ounce) can crushed tomatoes, see cook’s notes
- A handful chopped flat-leaf parsley
- 1 pound rigatoni, cooked to al dente
- Parmesan or Romano, grated, for garnish
- Warm crusty bread, as an accompaniment
Instructions
- Heat a deep skillet or heavy-bottomed pot over medium high heat. Go once around the pan with a slow stream of extra virgin olive oil. Add crushed pepper flakes and infuse oil 10 seconds. Add beef, onions, garlic, and seasonings. Brown meat for 5 minutes; add mushrooms and cook 5 minutes more. Add wine and reduce 1 minute. Add broth and tomatoes to sauce and reduce heat to low. Simmer 5 to 10 minutes to combine flavors. Toss pasta with half of the sauce and serve with extra sauce for topping. Pass grated Parmesan or Romano and warm crusty bread at the table.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 811 |
| Total Fat | 22 g |
| Saturated Fat | 7 g |
| Carbohydrates | 106 g |
| Dietary Fiber | 9 g |
| Sugar | 14 g |
| Protein | 42 g |
| Cholesterol | 88 mg |
| Sodium | 1268 mg |
Reviews
Definitely needs major doctoring and a lot of simmering. Like other reviewers suggested, I added Italian spices at the beginning (thyme, oregano, basil). Also, the sauce was watery so after simmering for an hour or so, I added a 6 oz can of tomato paste – major flavor boost! FInally, I added a small parmesan rind abou 1 hour after simmering. Also, note the recipe does not say when to add the parsley, I did it about 1 hour into a 2 hour simmer. So basically, follow Ree Drummond’s recipe instead!
Would give it 5 stars if I thought the cook time was right. I let this simmer for 30 minutes with a lid on, and 30 minutes with the lid off, at least. It’s crucial for the flavors to marry and the longer it simmers, the better. Add some Italian herbs if desired, but the simplicity of it was enough for me. My house loved it, very little leftovers. I will double the recipe next time.
Definitely needs more of a kick in its seasonings and much longer to simmer then her recommendation.
This is my favorite meat sauce recipe, hands down!
This was good but not knock-your-socks-off like other reviews indicated. I even let it simmer for 45 minutes to help the flavors meld begter. But, in the middle of dinner, both my husband and I ended up adding more red pepper flakes, salt & pepper and still felt like it was missing something. I was quite disappointed, actually. It wasn’t until after dinner we realized it needed oregano & basil, so I added it into the leftovers. I’ll make this again with a few modifications.
This is really good, but it does need to simmer. I let it simmer for about an hour and the flavors realy meld and sauce gets thicker. Super easy to make. This has become a Sunday dinner favorite.
Very tasty! Very easy and quick to make. Definitely, I will use this recipe again and again..
definitely will make again. I did have to cook it a little longer to thicken it up like some other posts suggested. P.S. dont over do it on the allspice or you’ll ruin it
Made this tonight. The whole family enjoyed. I will make it again.
I personally thought this recipe was light and tasty. I added extra parsley to my plate. However my husband did not think so. He prefers the jar sauce over this.