Pasta with “Homemade” Irish Sauce

Here is #3 in the installment of recipes I would like to share with you that are my favorites. In case you missed the other two, here’s #1 and here’s #2.

I call this “Pasta with Homemade Irish Sauce.” I say “Irish Sauce” because I am irish and I do not make homemade homemade sauce so don’t get all excited and think that there is some cabbage or mashed potatoes in there.

I make it out of a jar. It’s very hard actually. Unless you have one of those jar gripper things that help you open the lid. Then it is easy.

Pasta with “Homemade” Irish Sauce

  • 1-16oz box of pasta of your choice (I choose something hardy like ziti or rigatoni or cavatappi (so the meat sticks to it I think)
  • 1 pound of ground beef (or turkey or chicken if you prefer to make it healthy)
  • 2 cloves of garlic, sliced
  • Some chopped onion (I do not use an entire onion because I am cheap and can use the other half or 3/4 to make something else and also too much onion is too much onion. But do what you want. The great thing about my recipes is there are no rules!)
  • 1 big jar of whatever the heck marinara sauce you like. This time I used this and it was delish, and on sale:photo 3
  • Black pepper and basil to taste (again, I don’t measure because ain’t nobody got time for that. And I use the dried basil in a plastic container that you get in the spice aisle of the grocery store because, hello? Have you met me?)

Directions:

  1. Put on a big pot of water to boil and then add the pasta (after it boils, because if you are like me and no one tells you otherwise, you won’t exactly know). Cook to al dente, blah blah.
  2. In the meantime, brown your meat with the onion. Have you ever seen one of these things? photo 2It’s Pampered Chef. No, I am not getting paid to say this. I just love their crap. This number really breaks up the meat good. You can certainly live without it though. I did for about 20 years.
  3. Drain out the fat because, eww.
  4. Add in the sauce, garlic, black pepper and basil.
  5. Let it simmer for a little bit so the flavors all mix in together. I let it simmer for at least until the pasta is done. Because I’m always in a rush and if I’m not, I’m just impatient.

I would have shown you a pic of the finished product, but my family is such a big pig that it’s all gone already and I only made it yesterday. A whole entire pound of pasta for three people? Geez.

 

Mo
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