Everyday Pasta Sauce With Ground Beef And Chickpeas Food

SPAGHETTI WITH CHICKPEA RED SAUCE

Steps:

• Heat the EVOO in a Dutch oven or large skillet over medium to medium-high heat. Add the rosemary, garlic, chiles, onions and some salt and pepper. Stir and cook for 5 to 7 minutes. Add the tomato paste, stir 1 minute, and then add the wine. To a food processor, add half of the chickpeas and the stock, and pulse into a fine chop but not a puree. Add the chickpea mixture to the sauce. Add in the tomatoes, breaking them up a little and add the remaining whole chickpeas. Reduce the heat to a simmer, and cook to thicken the sauce, about 20 minutes. Turn off and cool, then store for a make-ahead meal.
• Reheat the sauce over medium heat, partially covered, adding a little stock or pasta water to thin, if necessary.
• To serve, bring a pot of water to a boil for the pasta. Salt the water, and cook the pasta to al dente. Remove 1/2 cup of the starchy cooking water and add to the sauce, if necessary. Strain the pasta and add to the sauce. Toss to combine for 1 full minute. Serve the pasta in shallow bowls topped with cheese and parsley.

WORLD'S BEST PASTA SAUCE!

Steps:

• In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

BROTHY PASTA WITH CHICKPEAS

Steps:

• Heat 3 Tbsp. oil in a large saucepan over medium. Add onion and season with salt. Cook, stirring occasionally, until onion is beginning to soften, about 5 minutes. Add garlic and cook, stirring occasionally, until onion and garlic are very tender and just beginning to brown around the edges, about 5 minutes. Add rosemary and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and tomatoes and cook, stirring occasionally, until tomatoes are slightly thickened, 6-8 minutes.
• Add pasta and 4 cups water to saucepan. Increase heat to medium-high, bring to a simmer, and cook, stirring occasionally to prevent pasta from sticking, until pasta is al dente, 13-16 minutes, depending on shape. Stir in parsley and 3 Tbsp. Parmesan; season with salt. Pluck out and discard rosemary sprig.
• Ladle pasta and broth into bowls. Drizzle with more oil, season with lots of black pepper, and top with more Parmesan.

PASTA WITH CHICKPEA-TOMATO SAUCE

Steps:

• In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.
• While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.
• Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.