Monday, May 19, 2008

Penne with Spicy Carrot Sauce

From Jill Barson

1 onion, chopped
3 garlic cloves
3 carrots
2 celery stalks
½ lb ground beef
1 ½ cup milk
½ can tomato paste
Basil to taste
Salt and pepper to taste
½ cup shredded parmasan
1 lb penne pasta, cooked

Saute onions and garlic in some olive oil. Add carrots and celery for a few minutes. Add ground beef and stir until cooked. *If the beef is not particularly lean, cook and drain it separately and then add to the carrots.

Mix in Milk, tomato paste, salt, pepper, and basil. Cook over medium heat until reduced or thickened.

Stir sauce and parmesan with cooked penne in a large serving bowl and serve.

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