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Tuesday, January 8, 2013

Celebrating Van’s Birthday 2013: Penne Pasta in Drunken Red Wine Meat Sauce

So soon after the holidays come mine and Van’s birthdays – only a day apart. I know, bad news for any diet-related resolutions. We wanted to avoid another all-out party that will most likely wreck our already bedraggled finances and so decided to spend a quiet celebration by ourselves this year. But a birthday is not really complete without pasta and wine – or any intoxicating liquid for that matter! Since another resolution is to swear off alcoholic drinks for a while, the only recourse is to make the pasta – or sauce – drunk. Nice solution, right? So without further ado, my Penne Pasta in Drunken Red Wine Meat Sauce was born.

 

 

I have always been fascinated with using wine for cooking but have never had a chance to try it. Most likely it stems from being afraid to cook something that’ll be inedible. Though the only time that happened was a pancit canton fiasco that me and Van ate a bowlful each of. But that’s another story that will never see the light of day. LOL! Okay, back to the recipe. With only red wine and pasta to go with, I had to just make the rest up along the way. The result was one darn good pasta, if I say so myself! The dry red wine added depth and complex layer of flavors to the meat sauce that worked perfectly with the penne pasta. But enough self-flattery and adulation… Try it and taste for yourself!

 

 

Happy Birthday, Van! From me, Tu’sha, Kuki, Ashké, Li’l Laguum, Poporps (formerly Skorpi) and Zavi with lotsa love and purrs…

 

Penne-Pasta-in-Drunken-Meaty-Red-Sauce

 

Penne Pasta in Drunken Red Wine Meat Sauce

  • 1 pound or 500 grams Penne Pasta
  • 2/3 pound or 300 grams beef, ground
  • 4 cloves garlic, minced
  • 1 large-sized onion, minced
  • 1 medium-sized red bell pepper, diced
  • 2 packs (225grams) tomato sauce
  • 1 can (400grams) diced tomato, with liquid
  • 1/2 cup grated cheddar cheese
  • 1/2 teaspoon basil leaves, finely chopped
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon Italian seasoning
  • 3 tablespoon soy sauce
  • 1 cup dry red wine
  • 1 beef bouillon cube 
  • Salt, to taste
  • 3 tablespoon oil

1. Cook penne pasta according to package directions.

2. Heat oil in a large pan. Sauté garlic until golden brown. Add the onion and bell pepper and cook until the onions become translucent.

3. Add the ground meat and stir fry for 3-5 minutes until the meat is brown then pour in soy sauce. Cook for another 3 minutes or so.

4. Stir in the tomato sauce and diced tomato and bring to a boil. Add the beef bouillon cube and simmer for 2-3 minutes.

5. Add in the red wine, grated cheese, black pepper and cayenne pepper. Mix well and simmer for 15-20 minutes.

6. Stir in the basil leaves and Italian seasoning. Simmer for another 2-3 minutes and adjust the taste with salt. When satisfied, remove from heat.

7. Pour sauce on top of cooked penne pasta and garnish with parsley. As with the spaghetti, for a party style serving, mix the cooked pasta and sauce in the pan where the sauce was cooked and transfer to a large serving dish.

8. Enjoy!

 

 

 

 

 


Zane-Sig

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