Meat Sauce and Butterflies

Just your middle-of-the-week meat sauce served here with farfalle, Italian for butterflies. (No actual butterflies were harmed in the making of this meal 😃)

Ingredients:

1 lb ground beef

2 tbsps olive oil, divided

3 tsps minced garlic

1 onion, diced

3 stalks celery and their leaves, sliced

1 tbsp tomato paste

400 ml (14 oz) canned diced tomatoes

2 tbsps balsamic vinegar

1 tsp celery seed

1 tsp sage

1 bay leaf

284 ml (10 oz) can Rotel tomatoes and green chilies

salt and pepper to taste or Mrs Dash table blend

4 cups farfalle

1/2 cup reserved pasta water

Heat 1 tbsp olive oil in a large skillet and brown the beef on medium heat, then remove to a plate. Remove any fat from the pan and add 1 tbsp olive oil. Add the diced onion and cook 3 minutes then add the garlic for 1 minute longer. Add the celery, canned diced tomatoes and Rotel, tomato paste, balsamic, celery seed, sage, bay leaf, salt and pepper.

Bring to a boil and return the meat to the skillet. Reduce the heat, cover and simmer for 1 hour. Towards the end of the hour start boiling water for the pasta. 

Once the pasta is cooked reserve 1/2 cup of pasta water then drain the rest. Mix the pasta into the sauce along with the pasta water as needed. 

Serves 4 (Don't forget to remove the bayleaf!)

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