Presto Pasta Nights starts year three and what is better than whipping up my favorite tomato-based pasta dish. I don't claim I cook the best pasta dish but in my own repertoire of pasta dishes, this pasta is one of those I do best.
Ever since I got used to using canned tomatoes (main ingredients: tomatoes, sea salt) for making my own pasta sauce, I have long forgotten Prego-alike sauces which is generally too high in sodium.
Pasta Marinara with Beef and Shitake Mushrooms
Ingredients: chopped garlic, fresh shitake mushrooms sliced thinly, ground beef, sliced onions, some butter, olive oil, 1 can of diced tomatoes, salt, freshly ground black pepper, dried oregano and basil, some stock/water if sauce is too dry
Directions:
1. Cook pasta accordingly to instructions. (Note: I like my pasta al-dente and do not like to overcook my pasta. I prefer to leave the remaining of the al-dente pasta cooked in a pan when I toss them with the sauce later)
2. In a lightly oil pan of olive oil, add in onions. Then add in some butter. Saute till onions are slightly soft, then add in garlic. Saute further.
3. Add in mushrooms and tomatoes, mix well. Let it simmer.
4. Add in ground beef and mix well with the ingredients (Note: I do not like to add in the ground beef too early. This is to prevent overcooking of beef and leading to rubbery texture). Add some stock/water if too dry.
5. At this time, the onions, garlic and other ingredients are cooked and soft. Add in seasoning and herbs and mix well.
6. When ready to serve, add in the pasta and toss well with the sauce in the pan. This will ensure the slightly uncooked pasta absorbs the sauce and complete the cooking in the pan. Then the texture of the pasta is just right.
Bon-Appetito! ^0^
This pasta goes to Ben of What's Cooking.
Tag: pasta, one dish,shitake mushrooms, bolognese
I prefer my pasta al-dente, too! :)
ReplyDeleteThat looks beautiful!
ReplyDeleteI never use ready-made pasta sauce, too! I prefer making my own...that's so interesting, adding shitake mushrooms for a touch of asian taste!
ReplyDeleteSame here.. somehow I felt that those bottled or canned ready-made sauce won't give you the freshness that would be required for great pasta. I make my own sauce too.
ReplyDeleteYour usage of shitake mushroom would be a great way to try out next. I would normally use canned or fresh mushroom for my pasta.
http://crizfood.com/
Looks divine. You are making my hands itching to whip up some pasta!
ReplyDeletei've never used prego and the like...cos they are so...un-indonesian hahaha. i love the addition of shitake here ^_^
ReplyDeleteLunch is coming...and i luv spaghetti...
ReplyDeleteWould be perfect for me if minced chicken is used. *slurp slurp* ;)
you never fail to participate PPN or any events ,so sporty!! me too like my pasta al dente not mushy!! look good man!!
ReplyDeleteIt looks so delicious!
ReplyDeleteGreat contribution to Presto Pasta Night. I'm drooling over your stunning photos.
ReplyDeleteha, I know what you mean about whole foods! singapore needs to get one, pronto! though I'll be leaving in 2 months.
ReplyDeleteI just wanted to let you know that I LOVE your blog. You have so many wonderful, tasty and healthy recipes here, and you know, healthy isn't always easy to do!
ReplyDeleteLooks delicious. I want some right now.
ReplyDeleteI love my pasta al dente...but the sauce nice and slurpy like this! ;)
ReplyDeletePasta with mushrooms is a favorite of mine. Your homemade sauce looks great!
ReplyDeleteI really like the combination of shiitakes and tomatoes. Looks great.
ReplyDeleteCan I have one plate pls? It is my all-time favourite. ;?
ReplyDeletelooks yummy !!!
ReplyDeleteThat pasta looks good! I like the use of the shiitake mushrooms.
ReplyDeleteI love all your east-meets-west pasta creations like this one ^o^
ReplyDeleteMy family loves pasta. This one will definitely be a hit. :D Thanks for sharing the recipe. :D
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