And you might find this post useful if you don’t have any tomato juice on hand: How to Make Tomato Juice from Tomato Paste. Or you can make a Sangrita Cocktail! Chicken Tortilla Soup is a delicious option for dinner too. ![]() If you’re looking for more recipes to use up tomato juice, you might like to try my Easy Gazpacho Recipe. I’ve heard about the arctic blast hitting the midwest and east coast, and it sounds like a hot pasta dish is the ticket to filling bellies and helping everyone to feel toasty warm! This Tomato Beef Pasta recipe is a cozy recipe to make during the winter months. 1 cup of added water should be just about right. ![]() Just keep an eye on it and add 1/2 cup of water at a time until the pasta has the doneness that you prefer. Sometimes I find that I need to add a little water to the pot if it appears to be getting too thick– or if the liquid has simmered down. One whole pound of pasta is added to the pot, and then you’ll bring it to a boil and simmer for about 20 minutes until the pasta is al dente. Then the ketchup and tomato juice are mixed in. ![]() Chili powder, brown sugar, and salt/pepper are sprinkled in next. Then add onion and bell pepper to saute with the beef. The good news all around is that this recipe is made in just one pot! You’ll brown the ground beef first. I haven’t yet tried this recipe with gluten-free pasta. Barilla and Delallo brands make good whole wheat pasta. While I do like classic pasta, I also enjoy using whole wheat pasta (it usually takes a little longer to cook). All of those are just the right size for soaking up the tomato sauce and cooking evenly and quickly. I recommend going with rotini, penne or elbow pasta. You can choose your favorite pasta for this recipe. In this recipe, you’ll be giving the tomatoes their separate time in the oven- about 35 minutes roasted with fresh thyme, olive oil, garlic and salt. And chili powder is added in for a splash of interesting flavor as well. Ketchup and brown sugar add some sweetness to the recipe. There are a couple of other ingredients in this recipe that might have you questioning things too. The secret ingredient in this pasta recipe is… tomato juice! Yep, not tomato sauce but tomato juice- the kind found in your market’s juice aisle. It’s been a repeat recipe in my house for 12 years now! What’s the secret ingredient in this Tomato Beef Pasta? This Tomato Beef Pasta was a big hit with my guys, and I found that it was indeed very easy to make. Since pasta is frequently requested as a dinner choice in my house, it’s nice to have some new ideas. My son was just six years old (time flies as he’s 17 now!) I was a teacher back then, and I was always looking for things to make for dinner that didn’t take a lot of time or ingredients. I first made this recipe for my family back in 2007. Compared to its famous, chock-full-of-meats Campanian cousin, ragù Napoletano, la Genovese is remarkable for its simplicity.This Tomato Beef Pasta recipe is a super easy, family favorite dinner recipe… and it has a secret ingredient that you might not expect! Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make it at home. (It's not Ligurian, despite its name.) Carrots, celery, a ton of onions, and a "seconda scelta" (literally, "second choice") cut of beef, which we would call a "tough" cut, slowly cooked down with white wine to form a meaty gravy, perfect for dressing al dente ziti from nearby Gragnano, the dried pasta capital of Italy. ![]() That's "la Genovese," a classic Neapolitan sugo, in a nutshell. Braising the beef in large pieces keeps it from drying out, and cutting it into smaller pieces after it's tender, rather than shredding all of the meat, allows some of the meat to meld into the sauce while the rest makes it to the plate in distinct bite-size pieces.īraised beef and onions, but make it ragù.A small amount of tomato paste gives the sauce a savory backbone, while a handful of cherry tomatoes provides fresh acidity to balance the sweetness of the slow-cooked onions.Slowly cooking down a large amount of onions in a covered pot releases their natural moisture content, which then works as the braising liquid for the beef in the ragù.
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