Rigatoni with Spicy Italian Style Grass-Fed Beef
We are almost finished with summer *sigh*. Days will be getting shorter and cooler before we know it. Today’s recipe for Rigatoni with Spicy Italian Style Grass-Fed Beef offers homemade flavor in much less time. We are using store bought pasta sauce, but amping up the flavor and health factor with grass-fed beef seasoned Italian style and fresh veggies; both of which will simmer in the sauce giving the impression of a made from scratch sauce.
This way of cooking saves the time and hassle of making a fresh sauce when you are in a pinch and also allows you to control the quality of meat and veggies going into the dish. By adding the meat and veggies to the sauce, it also stretches the dish and adds bulk so you have leftovers. This recipe is one to keep handy when the days start to cool down and you want comfort food that is quick and healthy.
Ingredients
- 1 16 oz. box of Rigatoni
- 1 lb. grass-fed ground beef
- 1 25 oz. jar of pasta sauce (I used Dave’s Gourmet Wild Mushroom)
- 1 zucchini quartered
- 1/2 white onion, finely chopped
- 1 packaged of sliced baby portobellos, coarsely chopped
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp fennel seed
- 1 tsp sea salt
- 1 tsp chili flakes
- 2 tbsp olive oil
- 1 tbsp fresh basil for garnish, finely chopped
Instructions
- Begin by heating a large pan over medium heat. Add ground beed and use a spatula to break up. cook for 5 minutes.
- Add all seasonings except fresh basil to ground beef. Stir well and continue to cook until ground beef begins to brown.
- Add vegetables to ground beef and allow to cook until tender, about 10 minutes.
- In the meantime, begin to boil a large pot of water and cook rigatoni according to package.
- Pour pasta sauce over veggie and meat mixture. Stir well and bring to a simmer.
- Strain pasta and add into pan with sauce, meat and veggies. Stir well. Serve and garnish with fresh basil.
