Cooking with Chef Andrew

Pasta Stain Recipe

Yield: About 4 cups


2 tbsp.       Bacon fat

½               Yellow onion, small dice

½               Yellow pepper, small dice

3                  Garlic cloves, minced

12 oz.          Ground beef

1                  Whole tomato, diced

1 tsp.          Cayenne pepper

1 tsp.          Paprika

2 tsp.          Garlic powder

2 tsp.          Onion Powder

8 oz.           Tomato Puree

To taste      Salt

* Adjust seasoning if using dried ingredients

Method of Preparation

1) Gather all ingredients and equipment needed.

2) Heat up the bacon fat, or butter (oil). Add diced onions and peppers and cook until translucent. Then add the minced garlic.

3) Once the garlic is browning, add the diced tomatoes followed by the ground beef. 4) Add the dried seasonings and tomato puree. Adjust to your level of spice.

4) Season with salt and toss in the desired choice of pasta.

Chef’s Notes:

This pasta sauce is fantastic. Full bodied, meaty and hearty. The cayenne pepper leaves you wanting more; diners never quite get enough but the sauce never leaves them hungry. The caramelization of the onion in the bacon fat gives the sauce its deep, naturally sweet flavor. Too much caramelization and the sauce is too sweet. Not enough and it’s missing something sweet. The fresh tomatoes bring it all together onto the palate. The ground beef adds the heartiness of the overall pasta experience.

Feel free to add some fresh herbs, such as basil, parsley, or oregano. Enjoy and bon appetit!

~Chef Andrew Goldsworthy

Chef Andrew