I really don’t think the title of this dish gives it enough credit.
This is one really, really tasty pasta.
Man, I was late for class because I wanted to eat all of my pasta. I just could not stop!
Yes, it was THAT good.
To make the pasta sauce, I diced an onion and a red pepper and minced some garlic cloves.
Into a heated Dutch oven, I added some olive oil and sauteed the onions for about 2-3 minutes, until the onion had turned soft and translucent. I then added minced garlic and cooked a further 30 seconds.
The minced beef was added and sauteed until it had turned slightly brown. Be patient. This may take a while. Just keep on eye on the beef. And give it a stir once in a while.
I added the red pepper and once that had cooked down a little (about 3-4 minutes), I added white wine.
Using a wooden spoon, I scrapped the bottom of the pan to loosen the bits of flavour that were stuck.
Once the wine had reduced by about half, I added tomato puree, salt, pepper, and because I cannot stand the thought of a meal without any vegetables, I added some frozen peas.
I gave everything a good stir, lowered the heat right down, and let the sauce bubble and come together while I cooked the pasta in a pot of salted boiling water.
You can use any pasta, but I think a short pasta would work better here, so I used Tortiglioni.
I also chopped a bunch of spring onion.
When the pasta was ready, I reserved some of the pasta water before draining the pasta.
To the pasta, I added sour cream, cottage cheese and spring onion.
Everything was stirred until well-combined.
I dished some pasta into a casserole dish. I used small individual dishes, but you can also make this in a bigger casserole dish.
If the sauce is too thick, thin it with a little pasta water. The sauce was ladled over the pasta, followed by Parmesan and then topped with Mozzarella and ground black pepper.
About 10-15 minutes before I wanted to eat, I baked the pasta in a hot oven – 220C. If you are using a larger casserole, you may need to bake the pasta for 15-20 minutes. Just keep an eye on it.
It was so good, I finished the entire bowl.
IN. RECORD. TIME.
SIGH. I got to make this again.
- 1kg ground beef
- 1 can (15-ounces) tomato sauce
- 1 cup white wine - I used Chardonnay
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 500g pasta
- 400ml sour cream
- 500ml cottage cheese
- 1 red pepper, seeds removed and diced
- 1 cup frozen peas
- 1/4 cup chopped spring onions (or to taste)
- 1 cup grated sharp cheddar cheese - I used 1/2 cup Parmesan and 1/2 cup Mozzarella
- Preheat oven to 220C.
- Brown ground beef in a large skillet. Drain fat, then add white wine. Scrap of bits stuck at the bottom of the pan using a wooden spoon. Add red pepper and stir to mix. Cook for about 2-3 minutes for pepper to soften. Add tomato sauce, salt and plenty of freshly ground black pepper. Add peas and stir, then simmer while you prepare the other ingredients.
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. 5. Add to pasta and stir. Add green onions and stir.
- To assemble, add half of the pasta to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 15-20 minutes, or until all cheese is melted.