This dish serves 6-8 people so you likely may have a very good quantity of leftovers. while a few pasta dishes aren’t brilliant as leftovers this one tastes just as correct or perhaps even higher a day or two later! that could be a bonus in my e-book.
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INGREDIENTS
- 8 oz. medium sized pasta of your choice
- 1 cup Monterrey jack cheese, shredded
- 2 garlic cloves, minced
- 2 Tablespoons olive oil
- 1 lb. ground beef
- 2 – (14.5 ounce) cans diced tomatoes
- 1 cup sharp cheddar cheese, shredded
- 1/2 of a sweet onion, chopped
- 1 (8 ounce) can tomato sauce
- 2 cups chicken broth
GARNISHES:
- Fresh parsley, chopped
- 1 bunch of green onions, green parts chopped
- In a massive pot or dutch oven warmth olive oil over medium excessive heat.
- upload onion and garlic and sauté for two mins. upload the floor pork and hold cooking till the pork is cooked via. Drain excess fat.
- Stir in diced tomatoes, tomato sauce, bird broth and pasta. convey to a boil; cowl, lessen warmness to medium low and simmer until pasta is cooked through and soft, approximately 12-14 mins.
- put off from warmness, top with cheese and cover until the cheese melts.
- Sprinkle the inexperienced onions and parsley and serve heat.
NOTES :
some thing cheese you have reachable works brilliant in this especially any kind of cheddar.
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