pantry raid ragu
(1 rating)
Some days you just gotta whip up a meal using the stuff you've got! Have you ever found bell peppers or celery that has a day or so life left? A lone can of beans or 1/4 box of dry pasta? I raided my fridge and pantry to make this quick and easy Ragu. It's a flavorful and satisfying main dish that no one would suspect you threw it together on the fly!
(1 rating)
yield
4 serving(s)
prep time
5 Min
cook time
30 Min
Ingredients For pantry raid ragu
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1 lbground beef (whatever is on hand)
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1 smchopped onion (i used the last of my yellow and white onions)
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2 mdchopped celery sticks ( literally only had 2)
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1 mdpeeled, chopped carrots (sub shredded salad carrots)
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2 cloveminced galic
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1 can15 oz seasoned tomato sauce (whatever is on hand)
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2 Tbsptomato paste
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2 cbeef stock, plus additional as needed
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1 cdry, quick cook pasta (ie: barilla piccolini) or sub canned beans
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salt and peper to taste
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1-2 dasholive oil for saute
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1-2 pinchparmesan cheese for topping
How To Make pantry raid ragu
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1Prep: Raid your pantry for any veggies, peppers, pasta or even canned beans - whatever you find will work. Roughly chop the onion, celery and carrots; mince garlic
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2In a large saute pan or dutch oven over medium-high heat, saute the veggies until softened about 5-8 minutes. Add the meat and cook additional 5-10 minutes, until cooked through. Add the tomato sauce, paste and stock; reduce heat and simmer for 5 minutes. Finally add the pasta and enough additional stock (or water) to cook the pasta until aldente about another 10 minutes (depending on the size of your quick cook pasta). If using canned beans, drain and rinse then add at the end of the cooking time.
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3Serve warm, topped with parmesan cheese, along side a tossed salad and crusty bread
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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