Bet you took one look at the picture and assumed it was a simple pasta with meat sauce didn't ya? Well, simple it is but the flavors are totally unexpected. Curry, turmeric, garlic, dried hot red peppers all combine to give this tomato sauce a whole different dimension.
From one of my favorite books, Idaho a la cArte, I've been meaning to try it for a long time but was afraid my Big Guy no yikey so figured last night was the perfect opportunity. Only thing is, it does make a ton of the stuff so like it or not, he'll be eating it anyway.
I thought it was OK, not incredible but just OK maybe due to the fact that the only pasta I had in the house was spaghetti. It would be better with ziti or rigatoni because the heartier pasta would hold onto more sauce. Then again, maybe I'm just too conditioned to my favorite Italian flavored meat sauce on pasta and should have put this one on rice or Chinese noodles.
Whatever, I have a sneaking suspicion, as with most curries, it'll improve big time after 24 hours in the refrigerator, and then we'll see what song we're singing. By the way, don't scrimp on the little hot peppers and for heavens sake don't forget to take them out before you serve the dish. You sure wouldn't want to be surprised by one of those little hotties on your fork.
Curried Beef and Tomato Sauce with Pasta (adapted Idaho a la cArte)
3 tablespoons butter
1 large yellow onion, diced
1 16 ounce can crushed tomatoes
1 16 ounce can tomato sauce
1 cup halved mini plum tomatoes
1 cup water
2 dried whole hot red peppers
2-1/2 tablespoons curry powder, divided
1 tablespoon turmeric, divided
2 cloves garlic, crushed
Salt and pepper
1 pound lean ground beef
Pasta of your choice, cooked to al dente
Melt butter in a heavy saucepan and add onion. Sauté until onion is softened – about 5 minutes, and add 1-1/2 tablespoons curry powder, and 1/2 tablespoon turmeric and garlic. Sauté for another 2 minutes to bring out aroma of curry, then add crushed tomatoes, tomato sauce, fresh tomatoes, water and hot red peppers. Season with salt and pepper. Bring to a simmer, partially cover and cook for 1 hour, stirring occasionally. Remove and discard hot red peppers. Heat a no stick skillet over medium high heat and add ground beef along with remaining curry powder and turmeric. Brown beef, stirring constantly to break it up and incorporate spices. Add to tomato sauce and simmer for additional 10 minutes. Serve over pasta. Makes 6 servings.
A year ago - Indian Spiced Fried Chicken
Two years ago - Thai Chicken Pasta