(WXOW) – Wisconsin beef features prominently in a pair of hearty pasta recipes for the avid chef and weeknight cook alike.
Angie Horkan with the Wisconsin Beef Council says these recipes satisfy the winter cravings for comfort food. One is quick and easy. The other takes a little more time.
Both recipes and more inspiration can be found on the WI Beef Council’s website, BeefTips.com.
- 1 pound Ground Beef (93% lean or leaner)
- 1 small green bell pepper, chopped (about 1 cup)
- 1/2 cup chopped onion
- 3/4 teaspoon salt, divided
- 1-1/4 cup unsalted beef broth
- 1 cup dry mini-wagon wheel pasta or similar shape
- 1/2 cup unsalted ketchup
- 1/4 cup packed brown sugar
- 1/4 cup apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup finely shredded reduced-fat Cheddar or Colby cheese
- Heat large nonstick skillet over medium heat until hot. Add Ground Beef, bell pepper and onion; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Season with 1/2 teaspoon salt.Stir in broth, pasta, ketchup, brown sugar, vinegar, garlic powder and onion powder; bring to a boil.
- Reduce heat to medium low; cover and simmer 10 to 15 minutes or until pasta is almost tender. Uncover; cook 3 to 5 minutes or until pasta is tender and sauce is thickened, stirring occasionally. Season with remaining 1/2 teaspoon salt. Garnish with cheese.
- 2 pounds Ground Beef (95% lean)
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 cup sliced cremini mushrooms
- 3 ounces Pancetta, finely chopped
- 2 ounces Posciutto, finely chopped
- 3 tablespoons minced garlic
- 1 cup dry red wine
- 2 cans (14 to 14-1/2 ounces each) ready-to-serve beef broth
- 3/4 cup dried porcini mushrooms, broken into small pieces (about 1 ounce)
- 3/4 cup chopped sun-dried tomatoes, not packed in oil
- 1/3 cup tomato paste
- 1 tablespoon sugar
- 1 tablespoon chopped fresh thyme
- 8 cups hot cooked pasta
- Heat stockpot over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from stockpot with slotted spoon; season with salt and pepper. Set aside. Pour off drippings.
- In same stockpot, heat oil over medium heat until hot. Add onion, cremini mushrooms, pancetta, prosciutto and garlic; cook 8 to 10 minutes or until onion is tender and most of the liquid has evaporated, stirring occasionally. Add wine; bring to a boil. Reduce heat; simmer 8 to 10 minutes or until liquid is reduced by half.
- Return beef crumbles to stockpot. Stir in broth, porcini mushrooms, sun-dried tomatoes, tomato paste, sugar and thyme; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 10 to 15 minutes or until sauce thickens. Stir in additional sugar, as desired. Serve over pasta.
Recipe adapted fromThe Healthy Beef Cookbook, published by Houghton Mifflin Harcourt