Not a wonderful looking dish, but don’t be fooled! I am lucky to have gotten any kind of photo at all (this is the leftovers), because later the same evening I made this… the leftovers disappeared! Verdict: Hayden: nom nom nom (ate a big bowl) The Husband: there’s more, right? Kylee: wow, that was unexpected… All that said, simplicity is key during the week. This meets all the major food groups, and manages to be delicious at the same time. Next time, I might add more tomatoes, and more spinach. It’s a one pot dish, and is ready fast. I think the major flavour punch is that the pasta is cooked in the tomato-y (that’s a word), beef broth. And the addition of cheese can never be wrong.
- 1/2 tsp salt
- 1 lb ground beef
- 1 onion finely chopped
- 4 cloves garlic minced
- 1 can diced tomatoes 14.5 ounce
- 1 1/2 - 2 cups beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp pepper
- 8 ounces small pasta dried (1 cup) – we used ditalini (soup pasta), because we were out of orzo/rissoni
- 12 oz frozen chopped spinach thawed and squeezed as much as possible
- 3/4 cup grated Parmesan cheese
- Sprinkle salt into a 10 to 12 inch frying pan over medium-high heat. Crumble beef into pan and cook, stirring often, until meat begins to brown, 3 to 5 minutes.
- Reduce heat to medium, stir in onion, and continue to cook, stirring, until onion is soft but not brown, about 5 minutes. Spoon off and discard excess fat.
- Add garlic, tomatoes (break them up with a spoon) and their liquid, broth, oregano, and pepper. Bring mixture to a boil then stir in pasta.
- Reduce heat, cover and simmer gently until pasta is tender to bite, 10 to 12 minutes.
- Stir spinach into pasta mixture just until heated through. Serve with cheese to add to taste.