Sunday, May 15, 2011

Johnny Rigate (organic beef)

Another variation on one of our families’ favorite dishes referred to as Johnny Marzetti.  This one is much closer to the original Johnny Orecchiette utilizing locally produced “Missouri Legacy Beef” organic ground beef and uses a simple home style tomato sauce with a little touch of some special ground peppers. 
Ingredients 16  Oz. Ground Beef (85-15 Organic)
 12 Oz. Penne Rigate Macaroni
 6 Large Green Onions, diced
 1 ½ Tsp. Pasilla Ground Dried Chiles (Paul Prudhomme’s Magic all natural Pasilla Chile)
 1 Large Fresh Red Bell Pepper, diced
 1 Tbsp. Roasted Garlic (ground)
 1½ - 2 Cups, finely shredded Parmesan cheese
 EVOO
 Tomato sauce
     o 1 – 14.5 0z. Can, Petite Cut Diced Tomatoes
     o 1 - 22 Oz. Tomato Sauce (14 Oz and 8 Oz can)
     o 1 Tsp. Dried ground Basil
     o 1 Tsp. Paul Prudhomme’s Vegetable Magic Seasoning
Directions1. Fire up the Egg to Full Flame with Grid in place
2. Boil water in a medium sized Emily Henry Stew Pot and add macaroni (with a heaping tablespoon of coarse sea salt and a small drizzle of EVOO), stir frequently until tender (approximately 10 minutes); remove from heat and drain in colander then set aside.
3. Drizzle EVOO into a large Emile Henry Flame Top Cassoulet and add ground beef and brown while adding in all of the spices and vegetables stirring frequently.
4. When beef is done add in the tomato sauce and the cooked Penne Rigate and simmer for 10 minutes (covered).  Remove the lid, stir in the shredded parmesan cheese and serve hot.