Beef Rigatoni in Tomato Sauce

-
 
My cheesy and creamy rigatoni beef pasta 
 
I love pasta and tomato-based sauces with lots of herbs. Lucky I am because I was able to harvest lots of parsley these days and for an extended period of time (they grow more new leaves). Weekends are usually reserved for no-rice menu so this is our staple. I don't heat oil anymore so I saute now using water
 
 
Ingredients:
Rigatoni pasta, cooked as package direction
Reserve pasta water
Garlic
Onions
Tomatoes
Chili pepper 
Ground Beef
Button Mushroom
Chunky Tomato Sauce
Red Cheese or Quickmelt cheese
Parmesan Cheese
Parsley
Salt and pepper
 
How to:
     In a casserole, add spoons of pasta water then add garlic and onions till brown.
    Add tomatoes and chili pepper plus mushrooms and ground beef. Add more spoons of pasta water if needed. Let simmer again.
    Add tomato sauce and red cheese as well as parmesan. Reserve Parmesan for garnish. Let boil in medium heat.
    Add parsley, salt and pepper. Reserve parsley for garnish.
    Serve piping hot in a pasta dish.

 
 
 
 
 
 
 
 

Comments

Post a Comment

Popular posts from this blog

Do you still remember how Sarali or Sirali taste?

-
Image
This "Sarali" is a childhood fruit for everyone who grew up in the Visayan area of the Philippines. Also known as  Flacourtia jangomas or Indian Plum or coffee plum, Sarali is best enjoyed by pressing one fruit between one's palm, move it in circular motion until tender, and pop the soft flesh quickly in one's mouth save the seeds. Just like apple, this fruit oxidizes quickly and thus, gets dark brown easily. It can give one's teeth a nasty brown shade. Sour with a hint of sweet, this is a must-try fruit. I believe, the fruit has an economic value just like sarguellas and lanzones. *** *** *** ***  Related readings:  Possible Treatment of Diabetes http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2959214/ Anti bacterial property:  http://www.ijplsjournal.com/issues%20PDF%20files/july2011/1.pdf
Read more

TIKUM KADLUM (The Enchanted Dog, The First of the Ten Epics of Panay Bukidnon)

-
Image
At the house. One day, Bulawanon engaged the help of Tikum Kadlum, a hunting dog with the gift of sensing the spirits, in cooking rice for his husband Paiburong and his brother Dumaraog who will be going hunting. When the rice was cooked, the brothers ate fast. Then, while Bulawanon packed the betel nut for her husband, Paiburong and Dumaraog dressed themselves, with Dumaraog suggesting they match their sashes and belts, since he is his brother's loyal protector. To complete their hunting preparations, the two brought out their long-bladed sharp knives, shields, spears, and lances from their gold chest and wall hanger. When everything is set, Paiburong bade goodbye to his wife, Bulawanon, who reminded her husband to be careful as he might meet in the forest one named Makabagting, who is accompanied by a man-eating woman called Muwa. Makabagting is a nobleman and a warrior who is widely known as having tasted human flesh. Paiburong went out of his house, and he heard a sound. It
Read more

The Legend of Isla Gigantes in Carles, Iloilo*

-
Image
The Legend of Isla Gigantes in Carles, Iloilo* In a place called Punta Bulakawe in the town of Carles, there was a childless couple who endlessly asked for a child. They were blessed with a son who grew up too fast. Too fast he grew that he can no longer enter thier house when he was one and all men were only as tall as his knees. The giant child grew up and spent his adolescence in a mountain known as the Beheya Hill. Everytime this giant walked, the surroundings shook. Each of his step meant earthquake for everyone. This made everyone fear him. Because of his steps, he was called Higante Tay-og -- literally means Giant Quake. Higante Tay-og decided to remain in Beheya Hill which he could access by two or three steps only. To entertain himself, he learned to smoke cigars. Each time he exhale smoke from his cigar, the surroundings dim. When he accidentally inhaled the smoke, he coughed; the folks feared it like thunder that shook the surro
Read more