There’s No Rhyme or Reason..

There’s no rhyme or reason as to when or how often we post. You get what ya get, ya’ll! And does this writer take pictures? Nope. Because she’s horrendous at it.

But…

Let’s get right to it this week! No lollygagging. Now that I see that word spelled out, it’s kind of a creepy word. Was Lolly gagging once upon a time? I always adored that name for a little girl. Lolly.

What’s not creepy?
This recipe.
What needs help?
My segues.
Who has two thumbs and is currently stuffing her face with chips?
This girl.
Who is going to regret that?
This girl.
Okay. It’s off to the races we go with this recipe.
It’s another Pioneer Woman recipe. I copy recipes and give credit where credit is due. Suzi creates recipes and is a friggin’ genius and the best foodie photographer.
However, this recipe was too good not to share if you haven’t seen it before. This family could not get enough of these.
We stuffed ourselves silly. With plenty of leftovers left to still go around.
This sauce recipe is also the sauce she uses for her spaghetti, so do note why the high measurements! I halved this and then some! However, I LOVE giant recipes like this because it freezes so well or you can share with new mamas, new neighbors, or anyone you feel like!

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 1/2 pounds lean ground beef
  • Kosher salt and freshly ground black pepper
  • 1 red bell pepper, diced
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • One 6-ounce can tomato paste
  • One 28-ounce can crushed or diced tomatoes
  • 1 tablespoon sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 cup grated Parmesan cheese, plus extra for garnish
  • 2 tablespoons finely chopped fresh parsley, plus extra for garnish
  • Garlic Toast, recipe follows, for serving
Garlic Toast:
  • 8 slices French bread
  • 1 stick (8 tablespoons) butter, softened
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon finely chopped fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper
In a large skillet over medium-high heat, add a tablespoon of olive oil and the beef. Cook, breaking up the meat with a spoon, until it is well browned, 8 to 10 minutes. Season with salt and pepper, then remove the beef and drain off the fat.
To the same skillet, add the remaining tablespoon of olive oil and cook the peppers and onions until soft and lightly browned, about 5 minutes. Season with salt and pepper, then add the garlic and cook for another minute. Add the tomato paste and cook for a minute or 2. Add the tomatoes, sugar, oregano and basil and bring to a simmer. Return the beef to the pan and simmer until the mixture is nice and thick, about 10 minutes. If it gets too thick, thin it with a little water. Remove from the heat and stir in the Parmesan and parsley. Taste and adjust the seasoning with salt and pepper.
To serve: Spoon a nice portion of sauce over each of 4 slices of the Garlic Toast. Let the sauce cascade over the sides, then prop a second piece of Garlic Toast over to the side of each. Garnish with extra grated Parmesan and chopped parsley.

Garlic Toast:

Preheat the oven to 400 degrees F. Place the bread slices on a baking sheet.
In a bowl, mix together the butter, Parmesan, oil, parsley, garlic powder, paprika and oregano until it forms a paste. Season with salt and pepper, then spread the mixture on the bread.
Bake until golden brown, about 15 minutes.
S|S
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