Tomatoes and Beef Spaghetti

I had some leftover (cooked) beef from my ramen. And i know that after that one huge meal of ramen, it will take a while before we eat that again. So I decided that with our plentiful tomatoes, might as well make some of the pasta I have been watching on Good Eats Season 13/14. The recipe is found here, and too complicated for me to make on such a short notice. 🙂 I merely used the recipe like a guide. Nothing else. 🙂

I sauteed my vegetables for a long, long while. Much longer than I usually would. But I only had garlic and onion 😛 Then after about 30 minutes, I added the tomatoes to stew since I was using fresh, peeled and diced tomatoes. I also put the ketchup and tomato paste.  I then added the cooked meat. After it was thick and “roasted”, I added the wine, which I rarely do. And I let this stew for a long, long while 🙂 Adjust seasoning. Then toss generously with the pasta.

Verdict? Using leftover meat (with ginger and sugar and soy sauce) became a bit weird. Really. But then it seemed good enough. But I would rather have done this not using leftovers 😛

Pasta :)
Pasta 🙂

Tomatoes and Beef Spaghetti Recipe

2 onion, diced
1 head garlic, diced
1/2 kilo of ground beef
10 tomatoes, peeled,  seeded, and diced
2 tablespoons of tomato paste
2 tablespoons of ketchup
1/2 cup wine

cooked spaghetti noodles 🙂

Saute the onion and garlic and allow to brown over low fire for a while, like at least 30 minutes. Add the ground beef (if you are using raw) and deglaze with the wine once cooked. Then add all the tomato ingredients and allow to simmer over low fire again for at least 30 minutes. 🙂 Adjust seasoning. 🙂


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