Cooking Instructions
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Step 1
Heat the
Olive Oil (30 mL)
in a large Dutch oven over medium high heat. Brown the
Ground Beef (455 g)
in it completely while you break it up with a spoon. While the beef cooks season it with the
Salt (3 g)
,
Crushed Red Pepper Flakes (as needed)
,
Ground Turmeric (1 g)
,
Ground Coriander (as needed)
, and
Smoked Paprika (1 g)
.
Step 2
Once it is completely cooked add in the
Garlic (3 cloves)
,
Onion (1)
, and
Tomato Paste (35 g)
. Let them cook and get fragrant for just a minute while you stir them in. Lastly, pour in that lovely bottle of
Dry Red Wine (750 mL)
. Let the sauce gently boil for 10 minutes.
Step 3
While the sauce cooks, get a large pot of water on the stove and bring it to a boil. Cook the
Linguine (455 g)
in it for just 5 minutes to soften. When the linguine is ready, the sauce should also be ready. Use a slotted spoon or mesh strainer to scoop the pasta right into the pot of sauce.
Step 4
Let it finish cooking in the sauce for another 5 minutes. It will absorb the wine! When it is done cooking, stir in the
Butter (15 g)
and
Parmesan Cheese (20 g)
to finish the dish. Then take the pot off of the heat. Scoop the pasta into pretty bowls and top it off with a big sprinkle of the
Fresh Parsley (to taste)
. Enjoy!
