Red Rosemary Sauce & Fettuccine

I've been cooking a lot lately, and I had a bunch of things in the fridge that needed to be used or I would have to throw them out.  It absolutely pains me when I have to throw out food!  Grrrr....so, I try to challenge myself to find ways to be resourceful and put every piece of produce or protein to good use.

I had roasted some grape tomatoes for a Turkish pita sandwich the night before, so I thought they would go perfectly into a red sauce.  I also had an onion, garlic, crushed tomatoes, and paste!  All I needed was a protein and some pasta!

I made Red Rosemary Sauce & Fettucine!

 

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Red Rosemary Sauce & Fettucine

 

1 lb. lean ground beef

1 tbsp. olive oil

3 garlic cloves

1 onion

1 package of sliced cremini mushrooms

4 stalks of fresh rosemary minced (about 4 tbsp.)

1 1/2 cups red wine

2 tbsp. red wine vinegar

1 32. oz can crushed tomatoes

1 package of roasted grape tomatoes (optional- you can used can of diced tomatoes)

1 tbsp. tomato paste

1/4 cup fresh parsley

salt and pepper

 

1.  In a large dutch oven over medium-high heat brown the ground beef in a little olive oil. When it is half way through browning, add the onions, cremini mushrooms, fresh minced rosemary and saute for 5 to 7 minutes.  If you are using fresh roasted tomatoes, you can add them now.  If they are from a can, wait to add them until you add the crushed tomatoes.  Then add the garlic and saute a minute longer.

2) Pour in 1 cup of the red wine and red wine vinegar and let it reduce by half.  This takes about 10 minutes.

3) Add the crushed tomatoes, (can diced tomatoes), tomato paste.  Let the sauce come to a boil, then reduce to a simmer.  Let the sauce simmer at least 30 minutes on the stove.  10 minutes before serving add the last 1/2 cup of red wine and the fresh parsley.

4) Serve with your favorite pasta.  I choose fettuccine for this dish!  Whatever you like best will work perfectly!

Like my Facebook page for more recipes==> DeAnna Lee