Mag Blog Radio Expressions Volume 1 Issue 3 | Page 28

Recipes

27

You will need:
1 pound pasta
1⁄2 - 3 pounds chop meat
1 large sweet onion chopped
3 garlic cloves chopped
2 cans diced tomatoes
1 fresh tomato
2 cups beef broth
2 Bay leaf
Basil
Cumin
Paprika
Olive oil
Salt
Pepper
Fill a pasta pot with water and set to boil.
Coat a large skillet with olive oil and heat on medium low,
brown the chop meat and drain the excess
fat. Add the onion and garlic.
Chop meat can be bland so sprinkle in 1 1⁄2 teaspoons of
paprika, pepper and cumin. Add your two bay
leaves and some fresh or dry basil about three leaves
worth. Toss in your diced tomatoes and continue
to cook. Pour the beef broth in the beef and mix well.
Add salt to the boiling water. Cook your ‘roni’ as per
instructions. Reserve 1 cup of pasta water, just in
case it is needed.
Using a slotted spoon, carefully transfer hot pasta to the
meat skillet one ladle at a time. If needed, add
the pasta water a little at a time.
Garnish with fresh tomato and of course some grated
cheese. Make sure you eat it with a spoon
because you don’t want to miss a single drop.

$5 Dining
with
Donna Caravella-Colucci:
Miss Donna’s Beef-a-Roni
Listen to our interview with her on the
episode, titled “The Holidays,”
at blogtalkradio.com/magblogradio