Creamy beef pasta
1 tbsp extra virigin olive oil
1 garlic clove, minced
1/2 yellow onion, finely chopped
1/2 tsp smoked paprika
1/4 tsp ground nutmeg
1/2 cup dry white wine
1 tbsp fresh thyme leaves
1/2 lb ground beef
1 cup tomato passata
1 cup beef stock
1/3 cup heavy cream
7 oz pasta (fusilli, penne, or other short pasta)
1/3 cup Grated parmesan
Salt and pepper
Fresh parsley leaves, chopped
In a large pot heat the olive oil, add the chopped onion and until it begins to soften and turn golden
Add the garlic and cook until fragrant
Add the spices, fresh thyme leaves and ground beef and cook for 2 minutes on mediun-high heat.
Deglaze with wine and cook and let it reduce.
Stir in the stock, passata and cream, then stir in the uncooked pasta.
Bring to a simmer, then cook for 15 minutes, stirring frequently (if necessary add a splash of water), especially towards the end, or until the pasta is cooked.
Season with salt and pepper and give it a good stir.
Serve with chopped parsley leaves and grated parmesan.
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