Spaghetti with Meat
This unique Spaghetti with Meat recipe is made with a gourmet palette in mind. Not your basic meat sauce recipe with rich tomato sauce but a blend of Italian flavors that allow you to really taste the flavor of the meat.
Nor is it a Bolognese which is made with a mixture of sauteed vegetables mixed with a veal and beef stock and a touch of cream. Yes cream. That is the traditional why to make a real bolognese sauce recipe.
Italian pasta recipes are made with the freshest ingredients and using what is available to you at the seasons peak is the Italian way.
That is what I did here for my unique, gourmet spaghetti and meat creation after a visit to my local green market in Columbia Missouri.
Did I mention that I moved from Florida to Missouri?
Now going to the green market in Mid-Missouri is almost a redundant way to shop because surrounding me are little farms with free range chickens, farm fresh eggs, real grass fed cows, local tomato farmers to name a few.
So my visit to the green market I was exposed to a variety of heirloom tomatoes and just before the end of the season. Of course I was sold on the local grass fed beef as well and then there was the cheese lady where I picked up some homemade mozzarella.
Now I'd like to say that I made the pasta fresh but I didn't. I met a man who was selling his own homemade pasta recipe from what he claims is the traditional way with semolina flour and water but no eggs. I must say it was good. Not as good as mine homemade pasta recipe,
but it was good. Well it's true!
I took these beautiful and fresh ingredients and because I really wanted to taste the individual flavors and I didn't want to loose the freshness of the meat in a tomato base I came up with this Italian pasta recipe.
Spaghetti with Meat Ingredients:
- 1 lb of homemade pasta
- 1 lb of grass fed ground beef
- 1 lb of assorted heirloom tomatoes cut in half
- 1 ball of fresh mozzarella
- 3 cloves of garlic chopped corsely
- handful of chopped Italian parsley corsely chopped
- Olive Oil to coat the pan
- Corse salt and fresh cracked pepper to taste
Spaghetti with Meat Cooking Instructions:
Here is the trick to the tomatoes. I coat the pan with olive oil and then add the chopped garlic. Heat the pan slowly so you don't burn the garlic and then add the heirloom tomatoes some salt and cracked pepper. Once they become tender, remove the tomatoes and set aside on a plate.
Now begin sautéing the grass fed beef int he same pan. You can add more salt and pepper and break up the meat into chunks.
When the grass fed beef for the spaghetti with meat recipe is properly cooked you add the heirloom tomatoes back into the pan. Then toss in your Italian parsley and heat just for a minute or two. This will prevent the tomatoes from getting too mushy.
Because this Italian pasta recipe is made with fresh pasta you only need to cook it for a minute or two. Once it is ready I always like to rinse the pasta in cold water after I drain it. Then I add the pasta directly to the pan of the sauce I make. Like I did here. I mix all the ingredients together right in the saute pan.
Serve the spaghetti with meat portions on a plate and take the fresh mozzarella and decorate the pasta with little chunks of the rich, fresh mozzarella cheese.
I didn't use any parmigiano but I think that is a matter of taste and choice on your part. You can if you want to.
Now grab a chunk of fresh Italian bread, which I also bought at the local green market and enjoy.
Vivere, Amare, Ridere e Mangiare Bene
To Live, To Love, To Laugh and To Eat Well!
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