Brainy Gourmet

Brainy Gourmet
The Doctor is into Delicious!

Saturday, February 28, 2015

Farfalle in a Roasted Red Tomato and Onion sauce with Fresh Cabbage Slaw

Price per serving for two: $ 3.15

You will need to buy 1 pound of ground pork and1pound of ground breakfast sausage - from the deli/meat counter- not a packaged brand.  When I buy these two amounts of ground meat, I mix them together (giving me 2 lbs.) and use half for this recipe and half for two weekend breakfast meals. Or, you can freeze the other portion for another time. I have yet not made my juicy fresh creamy cabbage slaw for this blog. You will need to buy one whole head of green (some call it white) cabbage. A few carrots or just two med. if you buy in singles. Fresh green parsley, one lemon and a bottle of creamy Sriracha sauce. And, of course if you don't have on hand in your pantry: farfalle pasta, 1 small can (14.5oz)  roasted diced red tomatoes or two fresh, and parmesan cheese.

Take one whole onion and chop as well as one large clove of garlic. In a covered skillet, drizzle in 3 tbs of olive oil, turn the flame to med. and add your onion and garlic. Saute til edges are brown. Add your ground meat ~ 1 pound of the mixture saving the other pound. I also had a few slices of left over bacon that I diced and added. My nonna would do that, whatever was leftover and she thought could be added so as not to waste, she just put it in. Stir, breaking up the ground meat. Now add your can of roasted diced tomatoes and stir, cover and simmer for 20 min. If you like it extra juicy, you may want to add another can of tomatoes. And, don't forget any amount of dried herb seasoning *rosemary, mint, oregano or basil.

Start the water to boil your pasta in. Once its rolling, add the farfalle, stirring occasionally. Take this time to halve your head of cabbage, shred/grate into a glass bowl, do the same with at least two med. sized carrots or one large. Chop finely your fresh parsley and add that as well. Drizzle olive oil over the top, squeeze in the juice of one small lemon, sprinkle in 1/2 tsp. sea salt, and finally add 3-4 tbs of creamy Sriracha sauce and for me there is never enough. I keep it on the table in case I want more. Stir your salad and set aside.

When the pasta is finished, drain and pour the farfalle onto a large low lipped serving dish. Pour over the top your juicy roasted red tomato sauce and grate some fresh parmesan.  Gather everyone to the table, say the blessing and get busy eating.




Juicy food is good food!


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