Spaghetti with Italian Meat Sauce and Pecorino Romano

Serves: 4 to 6

Your rating: None (1 vote)

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When you have great ingredients like sweet onions, juicy ripe tomatoes and aged Pecorino cheese, the simplest preparation becomes something really special. This is an easy to prepare, budget-stretching meal for a family dinner or a group of fun-loving friends. Serve with Garlic and Herb Seared Green Beans.

Ingredients

Preparation

Bring a large pot of salted water to a boil and add pasta. Cook, according to package directions, until al dente. Drain, reserving 1/4 cup pasta water. Toss pasta with a little bit of olive oil.

While pasta is cooking, heat oil in a heavy bottomed sauté pan over medium heat. Add onions and cook, stirring, until they begin to turn golden, about 4 minutes. Stir in garlic and Italian seasoning; cook for 1 minute more. Add pork, breaking it into bite-sized pieces, and cook until it is done through. Stir in tomatoes and cook for about 2 minutes.

To give the sauce a smoother consistency, add about 1/4 cup reserved pasta water and simmer until sauce thickens and becomes silky, 3 to 4 minutes. Remove from the heat, stir in parsley or basil and season with salt and pepper.

Serve sauce over hot pasta and sprinkle with grated Pecorino.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Evening Magazine" show, which aired August 28, 2014.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: meat, pasta, tomatoes

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