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Garden Vegetables Meat Sauce Farfalle

Garden Vegetables Meat Sauce Farfalle
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I wish I published this recipe in the summer or early autumn, when the vegetables for this sauce were in season. However, in my area warm weather still hasn’t come, so I rushed it by preparing this simple, tasty, and bright dish that is reminiscent of summer.

There is no doubt that this bowl of pasta is a comfort food that is perfect for busy weekdays, but it is also excellent for a weekend dinner.

The amount of the sauce the recipe makes would be enough to feed 6-8 adults. In case that you have leftovers, next week I will share with you what to cook from the rest of the farfalle pasta and this exceptionally tasty sauce.

A meatless garden vegetable farfalle is a mouthwatering and very satisfying vegetarian meal – just omit the ground meat, add more vegetables if you wish, and enjoy.

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Garden Vegetables Meat Sauce Farfalle

 

6-8 servings

Ingredients

  • 1 lb ground meat (beef, turkey or chicken)
  • 1 small onion
  • 1 chili pepper
  • 4-6 cloves garlic, chopped
  • 2 medium carrots
  • 2 sticks of celery
  • 1 bell pepper
  • 1 zucchini
  • 1 yellow zucchini
  • 2 cans of whole or diced tomatoes (400-500 g each)
  • 2-3 tbsp tomato paste
  • 3-4 tbsp olive oil
  • ½ tsp each: dried thyme and oregano or 1 tablespoon pasta seasoning or Italian seasoning
  • Pinch of cayenne pepper
  • Salt
  • Black pepper
  • 1 package (1 lb) farfalle pasta (or any other to taste)
  • Parmesan cheese (or Pecorino Romano) for serving
  • Extra virgin olive oil, parsley and basil leaves for serving (optional)

 

 

Preparation

Cut all the vegetables into chunks.

In a deep pan heat the olive oil, add the meat and cook, breaking up lumps and stirring, for 5 minutes.

Add the onion, cook for 5 minutes.

Add the chili pepper and dried herbs, cook for 1 minute.

Add the garlic and cook for 1 minute.

Add the carrots, cook for 3-4 minutes.

Add the celery, bell pepper, tomato paste and tomatoes with their juice. Add salt, pepper and cayenne pepper. Bring to a boil, reduce the heat to low and cook, covered, for 15 minutes. Check for the liquid. If necessary, add some water or stock.

Add the zucchini and cook for 10-15 minutes. If necessary, add some water from the pasta to obtain the desired consistency of the sauce.

 

Cook the pasta al dente according to the package directions. Save 1 cup of water from the pasta for the sauce. Drain the pasta.

Serve the pasta with the sauce, sprinkle with Parmesan cheese and drizzle with a few drops of good olive oil and garnish with fresh basil or parsley.

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  • Tip:

If the sauce seems not thick enough, mix 1 tablespoon of flour with a little cold or warm liquid and stir into the sauce.

If you like vegetables in a sauce increase their quantity.

 

 

Cook with pleasure!



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