Pasta with Tomato Caraway Sauce
Servings
4Serving size
about 1 1/2 cups sauce with 2 ounces pastaThis recipe can easily be multiplied (or divided by 2) and makes very good leftovers. The sauce freezes well.
Serve with Caesar Salad or Green Bean and Mushroom Salad or Grilled Caesar Salad or Mushroom Salad
Ingredients
| 4 tsp. Caraway seed |
| 2 tsp. Olive oil |
| 2 medium White onions (finely diced) |
| 5 clove Garlic, raw (finely minced) |
| 8 ounces 90/10 Ground beef |
| 2 tsp. Paprika |
| 2 15 ounce can No salt added canned diced tomatoes |
| 2 Tbsp. No salt added tomato paste |
| 4 cup Water |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 3 quart Water |
| 8 ounce Whole Wheat Penne (or gluten-free pasta) |
Instructions
As the pan heats up, shake the pan frequently so that the seeds don't burn. Toss for about 10 minutes until the seeds are toasted. Remove and grind in a blender or a mortar and pestle.
Place the olive oil in a medium skillet over medium-high heat. Add the onion and garlic.
Reduce the heat to medium and cook, stirring frequently, until the onion has softened slightly. Add the ground beef and the ground caraway seed.
Cook until the beef is browned, then add the paprika, tomatoes, tomato paste, water, salt, and pepper.
Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the liquid has reduced to about 1/4 cup and the sauce is thickened: about 40 minutes.
When the sauce is nearly done, place the water in a large sauce pan over high heat. When it boils, add the fettuccine and cook until it is just tender. Drain the pasta and add it to the sauce. Cook over low heat, tossing frequently, for about 2 minutes.
Serve.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Green Bean and Mushroom Salad
Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…
Grilled Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth. Chill for at least 2 hours. Rinse the romaine lettuce well. Do not detach the leaves from the root. Cut the romaine lettuce lengthwise into two halves. Preheat a…
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a simple tomato sauce made so much better by the toasted caraway seeds. They bring a warm, savory flavor to the sauce and the key to this dish is in toasting the ground caraway first, then slow cooking the sauce so that it thickens. As the sauce reduces, the flavor of the caraway intensifies. You can serve this over any pasta you like: penne, shells, spaghetti…. Serve with a green salad on the side for a perfect meal.