"why be boring? Bar Nothing Ranch Goulash uses 3 distinct pastas to give a normal weeknight dish a bit of flair, as does a small amount of Bar Nothing HOT Breakfast Sausage"
Share
Yields1 ServingPrep Time30 minsCook Time50 minsTotal Time1 hr 20 mins
2lbsfresh ground chuck
1cupwhite onion, chopped on large
4cloves garlic, roasted and minced
6ozmushrooms, chopped on large1/2 Crimini, 1/2 Shiitake
2tbspunsalted butter
3 ½cupsgood water, heated
24ozGoya Tomato Sauce
28ozFire Roasted Tomatoes
2tbspWorcestershire Sauce
2tspKitchen Bouquet
1cupelbow macaroni
1cupCavatappi #87
½cupDialini
2tbspdried parsley
1tbspdried oregano
1tbspkosher salt
2tspBayou Sam's Triple Blast
2tspdried basil
2tspHungarian HOT Paprika
1 ½tspSpice Tribe Porcini Paradiso
2medium Bay Leaves
1tspblack pepper, ground medium
¼tspcayenne pepper
1
In a large pot, cook meat over medium high heat (light dusting of SPG or Counter Seasoning), breaking up the meat as it cooks into small pieces. Cook until the meat is cooked through. Drain a majority of the grease off.
OPTIONAL TECHNIQUE: Completely strain off all liquid into a small container. Place meat back in pot, place liquid in refrigerator for 10 minutes. In 10 minutes, resume cooking meat, remove separated fat from top of liquid, add small amount of gelled liquid back to pot.
2
Stir in the onions, mushrooms and garlic. Cook until the onions are translucent and mushrooms are soft.
3
Stir in water, tomato sauce, diced tomatoes, Worcestershire Sauce, Kitchen Bouquet and seasonings. Bring the mixture to a boil over medium heat.
4
Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
5
Stir in pasta.
6
Cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally.
7
Remove from heat, discard bay leaves, and refrigerate, if possible, overnight. If you must, you could serve then.
CONSIDERATION TIP: if serving immediately and still too much liquid, stir in small amounts of Zesty or Italian bread crumbs to thicken. It will thicken naturally over time. If too thick, scants amount of water until desired thickenss.
6ozmushrooms, chopped on large1/2 Crimini, 1/2 Shiitake
2tbspunsalted butter
3 ½cupsgood water, heated
24ozGoya Tomato Sauce
28ozFire Roasted Tomatoes
2tbspWorcestershire Sauce
2tspKitchen Bouquet
1cupelbow macaroni
1cupCavatappi #87
½cupDialini
2tbspdried parsley
1tbspdried oregano
1tbspkosher salt
2tspBayou Sam's Triple Blast
2tspdried basil
2tspHungarian HOT Paprika
1 ½tspSpice Tribe Porcini Paradiso
2medium Bay Leaves
1tspblack pepper, ground medium
¼tspcayenne pepper
Directions
1
In a large pot, cook meat over medium high heat (light dusting of SPG or Counter Seasoning), breaking up the meat as it cooks into small pieces. Cook until the meat is cooked through. Drain a majority of the grease off.
OPTIONAL TECHNIQUE: Completely strain off all liquid into a small container. Place meat back in pot, place liquid in refrigerator for 10 minutes. In 10 minutes, resume cooking meat, remove separated fat from top of liquid, add small amount of gelled liquid back to pot.
2
Stir in the onions, mushrooms and garlic. Cook until the onions are translucent and mushrooms are soft.
3
Stir in water, tomato sauce, diced tomatoes, Worcestershire Sauce, Kitchen Bouquet and seasonings. Bring the mixture to a boil over medium heat.
4
Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
5
Stir in pasta.
6
Cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally.
7
Remove from heat, discard bay leaves, and refrigerate, if possible, overnight. If you must, you could serve then.
CONSIDERATION TIP: if serving immediately and still too much liquid, stir in small amounts of Zesty or Italian bread crumbs to thicken. It will thicken naturally over time. If too thick, scants amount of water until desired thickenss.
AuthorDartagnan
