I’m moving in three weeks. Ack. My kitchen is definitely not ready for this. For a few months, I’ll be sharing a two-person flat with two other people before moving into more spacious terrain. This doesn’t leave me much space for my rather healthy supply of frozen meat and veg, nor my well-stocked starch cupboard.
The next few weeks are going to be pretty busy, but whenever I can squeeze one in, I’ll be making kitchen-cleaning meals. I’m excited for the move, but daunted about what? Exactly I’m going tondo with all of my stuff. (Finding room for all my shoes and dresses should be an interesting challenge.
This meal definitely helped in the quest to reduce my cupboard’s inventory. Hopefully if you’re ever in need of a quick, easy and hearty meal (or if you’re moving out soon), this will help you, too. I have a stock of whole wheat mafalda corta, which look like tiny versions of the curly lasagne sheets from back home in the States and they work perfectly for this. If that’s not an option, fusilli or farfalle would do.
On The Counter
1 400g can plum tomatoes
1/2 pound (250 g) lean ground beef
1/2 pound (250 g) pasta (I used mafalda corta)
2 tablespoons cream cheese
1 tsp dried basil
1 tsp dried oregano
2 garlic cloves, sliced
2 tbsp tomato puree/paste
1 tsp salt
optional: freshly grated parmesan, fresh parsley, basil or chives, chopped
What To Do
In large sautee pan, brown ground beef on medium heat. When nearly cooked, add sliced garlic, and cook until beef is browned. Add in canned tomatoes, squashing them with a wooden spoon. I try to get the rest of the tomato out with about 3-4 teaspoons of water.
Add in tomato paste, basil, oregano and salt and drop heat to low.
Cook until sauce thickens and flavors infuse, about 15 minutes.
Meanwhile, cook pasta in a pot of salted, boiling water. Drain.
Lower heat to nearly off, and add in cream cheese. Stir until fully combined. Taste for seasoning. Add in cooked pasta and toss.
Optionally, top with freshly grated parmesan and fresh parsley, chives or basil.