June 7, 2005 - Joanne

Recipe: Pasta with
Ground Beef &
Buffalo Mozzarella

1 pkg Pasta Shop Egg Pasta Sheets cut into 1/2'inch lengths while still folded

1 lb Prather Ranch Ground Beef
1 cup 2% Milk
1 tbsp Good quality Tomato Paste
2 large carrots
1 medium white onion
2 small cloves of garlic
1 btl Dean and Deluca Vodka Sauce
1/4c good quality Olive Oil
¼ water (optional)

1 package of Bufala Mozzarella (Buffalo Mozzarella) sliced
½ pound of Asiago Stravecchio (extra aged asiago) thinly sliced or crumbled
1 Large bunch of spinach trimmed of stalks and well rinsed
Saute chopped onion and carrot in olive oil. When starting to soften add garlic and after 1 minute add Ground Beef. Brown beef and pour off excess fat. When meat is browned add vodka sauce, tomato paste, olive oil and milk (if sauce seems too thick add some of the water or some more milk). Simmer.

Meanwhile bring a large stockpot of salted water to a boil. Drop spinach in and cook until it is bright green and limp about 2 minutes – don’t over cook. Remove spinach and drain it well. When water boils again add the cut pasta and cook for about 3 mins. Meanwhile add the drained spinach and cheese to pasta sauce and combine well. When the pasta is done add it to the sauce and combine. Serve Hot.



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