Verdict: TFFC: nom nom nom (ate a big bowl)
TFC: there's more, right?
Kylee: wow, that was unexpected...
All that said, simplicity is key during the week. This meets all the major food groups, and manages to be delicious at the same time. Next time, I might add more tomatoes, and more spinach.
It's a one pot dish, and is ready fast. I think the major flavour punch is that the pasta is cooked in the tomato-y (that's a word), beef broth. And the addition of cheese can never be wrong.
Slightly adapted from www.cozi.com
· ½ teaspoon salt
· 1 lb ground beef
· 1 onion, finely chopped
· 4 cloves garlic, minced
· 1 can (14.5 ounce) diced tomatoes
· 1½ - 2 cups beef broth
· 1 teaspoon dried oregano
· 1 teaspoon dried basil
· ¼ teaspoon pepper
· 8 ounces small pasta, dried (1 cup) – we used ditalini (soup pasta), because we were out of orzo/rissoni
· 12 oz frozen chopped spinach, thawed and squeezed as much as possible
· ¾ cup grated Parmesan cheese
Sprinkle salt into a 10 to 12 inch frying pan over medium-high heat. Crumble beef into pan and cook, stirring often, until meat begins to brown, 3 to 5 minutes.
- Reduce heat to medium, stir in onion, and continue to cook, stirring, until onion is soft but not brown, about 5 minutes. Spoon off and discard excess fat.
- Add garlic, tomatoes (break them up with a spoon) and their liquid, broth, oregano, and pepper. Bring mixture to a boil then stir in pasta.
- Reduce heat, cover and simmer gently until pasta is tender to bite, 10 to 12 minutes.
- Stir spinach into pasta mixture just until heated through. Serve with cheese to add to taste.