This is actually a recipe I posted years ago, but I felt it needed a serious update. It is a favorite recipe in my family, one that my oldest requests all year long. I try to save it for the colder, winter months because it is an ideal comfort food. It also makes excellent leftovers. Over the years, I have tweaked the recipe nearly every time I make it. I finally found the perfect changes that result in a super flavorful meal the first night. Generally, I found it to be a little too tasteless the first night. But, after it sat for a day or two, it was excellent. I wanted something that had lots of flavor the first night. Between amping up the spices, some red wine and more vegetables, this dish transformed into exactly what I was looking for.
This makes an excellent comfort food dish for the colder fall/winter months. And this can feed a crowd if necessary. So, get into the kitchen, cook this up, perhaps drink a little red wine, watch the snow fall and enjoy the warmth inside.
Island Bakes Original
Comfort food at its finest. This dish is creamy, filling and incredibly satisfying thanks to ground beef and pasta.
- 3 Tablespoons grapeseed oil or vegetable oil
- 1 medium onion, diced
- 1 green bell pepper, cored, seeded and diced
- 1 red bell pepper, cored, seeded and diced
- 5 garlic cloves, minced
- 2 pounds ground beef
- 2 (15 oz) cans fire roasted tomatoes
- 3 Tablespoons tomato paste
- 3/4 cup red wine
- 3/4 cup water
- 3/4 teaspoon crushed red pepper
- 2 teaspoons granulated garlic
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 pound whole wheat macaroni or shell pasta
- 1/4 cup fresh parsley, chopped
- freshly grated parmesan cheese for serving
- In a large pot, heat the oil over medium heat until shimmering. Stir in the onions and peppers, cooking until softened, 8-10 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds. Stir in the ground beef. Cook, breaking into small pieces, until completely cooked through. Drain any remaining fat.
- Pour in the tomatoes, tomato paste, red wine, water, crushed red pepper, granulated garlic, oregano, Italian seasoning, salt and pepper. Stir until well combined. Bring to a boil, cover and reduce heat to a simmer. Simmer, stirring occasionally, for 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain the pasta and stir into the sauce mixture until well coated. Sprinkle the fresh parsley over the top and dish into serving bowls. Sprinkle with fresh parmesan and devour.
- Refrigerate any leftovers up to 5 days.