Empty My Fridge
Leftover Meat Sauce - You Won't Believe This New Recipe!
Ingredients
- Pasta1 lb
- Meat sauce2 cups
- Red wine1 ½ cups
- Tomato paste3 oz
- Broccoli½ bunches
- Garlic · sliced5 cloves
- Olive oil¼ cups
- Salt
- Black pepper
- Extra virgin olive oil · for finishing
- Parmesan cheese · grated, for finishing½ cups
Instructions
- Sauté the sliced garlic in the olive oil over medium-low heat until golden, about 2–3 minutes.
- Add the tomato paste and cook for 5 minutes, stirring often.
- Add the red wine and bring to a boil. Simmer until reduced by about half.
- Lower the heat to medium-low. Add the meat sauce, 1 cup of water and the broccoli rabe, stir, then cover with the lid cracked slightly. Let it simmer.
- Meanwhile, cook the pasta until al dente, reserving at least 1 cup of pasta water.
- Set aside 2 cups of the ragù (or move it to a new pan). Add the pasta and toss to coat. If the sauce is too thick, loosen it with a little reserved pasta water and/or more ragù. Cook until the pasta is just done, then turn off the heat.
- Taste and adjust the salt and pepper if needed. Serve in bowls with a drizzle of extra virgin olive oil and grated Parmigiano Reggiano.
Summarized from Sip and Feast's video. Watch it for the details.
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GarlicCheeseParmesan cheeseTomato pastePastaBroccoli
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