Leftover Monday Single Pan Meal
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Author: Terry Status: published Published: May 22,2009 license cc-by-nc-nd tags: recipe, pasta, basil, garlic, onion, thyme, peas, tomatoes, jalapeno, salt, pepper, oregano, peanut oil, white wine, leftovers, Cheddar cheese, ground chuck, single pan,
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Share on TwitterMostly made from ingreidents left over from recipes I made this past weekend.
1 lb ground chuck
1 tsp peanut oil
1 onion, chopped
2 cloves of garlic, cut into several pieces
1 jalapeno pepper, deseeded and diced
1/2 can diced tomatoes
1/2 cup white wine (approximate)
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
Salt and pepper to taste
4 cooked lasagna noodles, cut into smaller pieces
8 oz frozen peas
3/4 cup shredded Cheddar
Brown the ground chuck over medium heat until all the pink is gone, about 10 minutes. Remove the meat into a bowl lined with paper towels and drain the fat from the pan.
Turn heat to low. Add the teaspoon of peanut oil, the onion, garlic and jalapeno to the pan. Add a pinch of salt and a couple grinds of pepper. Sweat the onion for 10 minutes.
Return the meat to the pan and stir in the tomatoes, thyme, basil, oregano, and white wine. Add another pinch of salt and a bit more pepper, if desired. Bring to a boil, reduce heat and simmer for about 10 minutes. Taste for seasoning. Add more if desired.
Stir in the peas and cut-up lasagna noddles. Cover and simmer for 10 minutes, stirring at least once.
Remove from heat, sprinkle the cheese on top. Let stand covered for 5 minutes and then serve.
This is pretty much made to suit my tastes, so of course I liked it quite a bit.
