Pasta with Meat and Spinach

Name: Pasta with Meat and Spinach
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 200 g short pasta (rigatoni, penne); 200 g spinach; 200 g mixed ground meat; 2 garlic cloves; 1 teaspoon hot pepper ground in oil; 1 tablespoon butter; 2 tablespoons grated parmesan; salt, black pepper

March 22, 2016

Quick Recipes Simple Recipes Budget Recipes Pasta Meat Dishes

The post-run pasta also has meat. I had leftover ground meat from a batch of meatballs made from mixed meat (1/3 milk-fed veal + 1/3 beef neck + 1/3 pork breast passed twice through the meat grinder) and I thought it was suitable to try a technique (patties broken up in the pan) from an Italian recipe book I received on March 8th from Radu (the most beautiful gift 😊 ).

I also want to tell you that pepper paste and hot pepper ground in oil were the homemade condiments I used most often and with the greatest pleasure this winter. I only have a little left of each!!!

Ingredients

200 g short pasta (rigatoni, penne)
200 g spinach
200 g mixed ground meat
2 garlic cloves
1 teaspoon hot pepper ground in oil
1 tablespoon butter
2 tablespoons grated parmesan
salt, black pepper

Servings: 2 (large)

How to prepare pasta with meat and spinach

Sort and wash the spinach. If it's not baby spinach and the leaves are larger, chop them.
Cook the pasta in plenty of salted water according to package instructions.
Season the ground meat with salt and black pepper. Divide into two and shape each piece into a hamburger patty (flattened meatball).
In a wide pot (about 25 cm) heat the oil and then reduce to low heat. Place the meat patties in the pan and fry on both sides until lightly browned (about 2 minutes per side).
Remove the pot from heat and break up the patties with a wooden spoon. When the oil stops sizzling, add the crushed garlic and hot pepper and mix well.
Put the pot back on low heat and stir quickly just until the meat pieces turn white on all sides.
Push the meat to the edge of the pot and in the center add the spinach in 4 batches, stirring after each until it "wilts". Sprinkle a little salt and pepper over each batch. When you've added it all, continue to sauté everything, stirring frequently for another 2 minutes. The spinach should release some juice at the bottom of the pan, don't let it all evaporate. If it didn't release juice or evaporated too quickly, reserve 30 ml of pasta cooking water.
Add the drained pasta, butter and parmesan. Add the pasta water if you don't have sauce at the bottom of the pan anymore. Stir until the butter and cheese melt and then another 1 minute to coat the pasta with sauce.
Serve immediately, but they're also good reheated.