"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Lasagna Pasta Toss Recipe

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This recipe for Lasagna Pasta Toss, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeremy Rajter
Added: Sunday, November 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Grated Parmesan-reggiano cheese in bowl
1 lb. ground sirloin
1 medium onion
4 cloves garlic
extra virgin olive oil
Worcestershire sauce
All spice (pinch)
1 lb favorite pasta (cavatappi)
Small amount of red wine
1/2 cup beef broth
28 oz. can sweet crushed tomatoes
Shredded mozzarella cheese

Directions:
Directions:
In a large pasta pot, boil water. In a big deep skillet (we use a wok), brown the burger. When meat is done, move meat to the outside of the skillet and put the onions and chopped garlic in the middle and drizzle the extra virgin olive oil onto them. Sprinkle just a touch of Worcestershire sauce on the meat. Add the all spice. When onion is cooked, mix all together with the meat. Put pasta in boiling water to start cooking. Add a couple of glugs of red wine (we use a good merlot) to the meat mixture. Add the beef broth and the tomatoes. Turn on low heat until thickened. Drain pasta when done into a big bowl and save a small amount of the water. Keep the small amount of water in the pot. Take grated cheese and mix with the small amount of pasta water. Toss pasta back into the pot. Add one big scoop of the meat sauce and toss again. Put portion of pasta mixture on plate to serve and then top with desired amount of meat sauce. Then sprinkle mozzarella cheese over top. Its like eating meaty lasagna but its a pasta dish.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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