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Italian Beef Pasta

post #1 of 15
Thread Starter 
Made Italian beef the other night and I was going to use some to make an Italian beef pizza but I was out of yeast and wasn't going to run out to the store so instead I whipped up a pasta.

I started off by roasting a head of garlic.

Sliced of enough of the top to expose the cloves, drizzled with olive oil, sea salt and pepper. Wrapped in foil but left the top exposed and baked in the oven at 400 for 35 minutes.

The ingredients:

Heated a pot and sauteed about half an onion, some shrooms and the roasted garlic (love that smell!)
Cooked for about 5 minutes on medium, until the onions began to soften then added 1 cup of the Italian beef broth, 1 cup smoked chicken stock and about 3/4 cup tomato sauce.

Brought this mixture to a boil and stirred in half a box of pasta, covered and cooked 20 minutes, stir often so the pasta doesn't stick to the bottom of the pan.

I had intended to cook al dente and finish in the oven but ended up cooking the pasta all the way in the pot so I mixed in some mozzarella cheese then mixed in the beef and into an 8x8 baking dish. Topped with some pepperoncini's and more mozz and under the broiler just until the cheese begins to brown.

All plated up and time for dinner

It was delicious and something I will definitely be doing again.
Thanks for looking.
post #2 of 15
Mmmmmmmmmm looks good!!!! I gotta try this one and I got the beef already done and in the freezer....PDT_Armataz_01_34.gif
post #3 of 15
that looks damn good. added to my "to do" list. PDT_Armataz_01_37.gif
post #4 of 15
Very very nice looking grub there FiU! Hope you saved a bit of that roasted garlic to spread on your toasted bread.

PDT_Armataz_01_34.gifPDT_Armataz_01_34.gif 2 thumbs up from this guy.
post #5 of 15
Thread Starter 
You know I did icon_cool.gif
Forgot to mention that but some butter and roasted garlic makes for some tasty garlic bread...

Now I'm off to the store for tonights dinner, thinking either pork loin or beef ribs but I'll decide when I get there hell, might do both.
post #6 of 15
caspita! che bellezza.
post #7 of 15
Now thats a plate of food we would all be proud of there Jim. I like the homemade sauce the best everything always tasted better homemade. PDT_Armataz_01_37.gif
post #8 of 15
Jim, that's some beautiful stuff! Very well done, and I love the pepperoncini's at the end. Can't beat 'em. Ever try dicing them up and putting them into a drained pasta before you put the gravy over it? That is some nice kick to the dish.

You have a knack for the good, bud. Keep at it. Very nice finish with the mozz and the casserole bake.....looked perfect.

post #9 of 15
Very, very nice, I could use a plate of that right now.PDT_Armataz_01_37.gif
post #10 of 15
Nice work again Jim..

It may have been you who mentioned making pepperoncini like the good storebought.I grew the peppers like 15 years ago and never followed thru...

Ever make it??? Maybe a good project we can figure out next year??? I would love to have a bunch of it.I love it....
post #11 of 15
Thread Starter 
Thanks everyone.

Alex, I had mentioned that one time before, never made them myself but would love to because they are one of my favorite peppers.
I think it's a good idea to give 'em a try. I did try cherry peppers once I wanted to pickle and made pepper shooters out of them but I could never get the pepper solution to quite turn out, I do have a recipe I am going to give a try this coming year though.
post #12 of 15
Cool beans.I will do alot of research this winter and grow some of the peppers next yearPDT_Armataz_01_37.gifI think we can figure it out!!!!!!!
post #13 of 15
Looks Great, and would definitely be a great dish to have on a cold, rainy snowy day like we are having here...PDT_Armataz_01_37.gif
post #14 of 15
Looks great, wish I had smellavision!
post #15 of 15
Damn that looks good added to my to do list
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