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1 ½ lbs lean ground beef
1 large onion, diced
1 green pepper, diced
¾ lb mushrooms, sliced
3 large garlic cloves, minced
Pinch chilli flakes
½ cup dry white wine (or chicken or beef stock, or water)
1 14oz can diced tomatoes
1 7oz can tomato sauce
Humble and Frank BIG DIPPER BBQ SAUCE AND MARINADE
2 tsp salt
Freshly ground black pepper
About 6 cups cooked pasta, such as rotini or macaroni
1 ½ cups grated sharp cheddar cheese
¼ cup minced chives
In a large pot, brown the ground beef over medium-high heat. Spoon off any excess fat. Add the onion, green pepper and mushrooms and cook, stirring, until vegetables have softened, about 15 minutes.
Add the garlic and chilli flakes and cook for another 2 minutes. Add the wine, and stir, scraping any bits off the bottom of the pan. Add the diced tomatoes and tomato sauce and about ½ cup of the BBQ SAUCE. Stir in the salt and pepper and taste to adjust seasonings as desired. Once the sauce has reached a light boil, lower the heat and simmer gently for at least 1 hour and up to 3 hours.
Heat the oven to 350°F.
Combine the cooked pasta with the prepared meat sauce. (you may have extra sauce – this freezes well!).
Stir in half of the grated cheese and transfer the mixture into a 2-quart casserole dish. Top the pasta with the remaining cheese.
Bake until heated through, about 30 minutes. Top with chives and serve with a crispy green salad.
It's hard to be humble when you taste this good…
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