To read the story behind how the recipe was named click here to go to The Entertaining House.
This hearty, soul satisfying dish was created on the heels of a terrible Nor'easter that swept through and left us chilled to the bone. That and the fact that Rebecca had a friend over and I need something that was quick and easy to make but didn't taste quick and easy!
1 can *Hunt's pasta sauce
2 cloves of garlic, crushed,
1/2 medium onion, finely chopped
1 - 11/2 lbs of lean ground beef
2 tbs of olive oil
1/2 tsp salt
1/4 cup red wine, whatever you've just poured into your glass... a cab, Merlot, anything will do!
1/2 cup of ricotta cheese
Grated Parmesan cheese for serving
1 lb box of pasta, any shape
In a large pot bring water to boil. When ready add pasta and cook per direction on box.
In a medium saute pan add a drop of olive oil (if you have purchased super lean beef, if not you will not need
it) and heat pan. Add beef and brown well, breaking it up into pieces as it browns. Add the salt.
In a medium sauce pan add the Hunt's tomato sauce and turn heat to medium high. If it starts to bubble turn down slightly. Add onion and garlic and mix well. Add red wine, stir and let sauce simmer on low heat.
As the meat turns a nice dark brown in color place in a bowl lined with paper towels to absorb unnecessary fats. The add meat to the sauce. Add ricotta to the sauce. Mix well and let sit for about 20 minutes so the flavors can blend.
When pasta is ready, drain and return to pan.
* Hunt's sauces are found with the spaghetti or the tomato sauces. Unsually on the bottom shelf and sell for $1 a piece. These are over-sized cans. Don't let the price tag or unfancy label fool you. Of all the pasta sauces out there, this is one has the most tomato flavor and is the most versatile. These are worth stockpiling.