Late Harvest Tomato Spaghetti
As September rolled into the mountains and with it chillier evenings and brisk mornings, harvesting the rest of our summer veggies became a real priority. We didn’t want to lose anything in a frost so we rushed in and started plucking everything even remotely ready. I ended up with more tomatoes than I knew what to do with and had I been thinking I would have gotten out the canning instructions and preserved them that way. Instead we ate tomatoes for like four days straight! One evening I decided to try my hand at improvising a light tomato meat sauce for spaghetti. I think it turned out pretty great and the family seemed to really enjoy it as well. I thought I’d share what I did and what I’d change with you just in case you’ve got some tomatoes that need eating!
- 6 small carrots or 3 large ones minced
- 3 small onions or 1 large one minced
- 4 garlic cloves minced
- 1 lb cherry tomatoes halved
- 2 lbs ground beef
- ¼ cup dry white wine
- 1 TBS fresh rosemary chopped
- 1 package spaghetti noodles
- Olive Oil
- Salt and pepper
- Bring a large pot of water to a boil. Cook the spaghetti according to the package directions.
- While the noodles are cooking heat 1 TBS of olive oil in a large sauté pan over medium heat.
- Add the carrots, onions and garlic sautéing until the carrots have softened, the onion is translucent and the garlic fragrant.
- Add the ground beef breaking it up with a spoon sauté until all the meat is browned. (Next time I would only do 1 lb and let the tomatoes be the real star of the dish. With two pounds of beef their flavor got a bit buried)
- Add the white wine and rosemary and bring to a low simmer. Continue simmer until the flavors meld for about 5 minutes.
- Turn the heat off and add the tomatoes, stirring them into the meat sauce until well combined.
- Drain the pasta, reserving 1 cup of pasta water.
- Add the pasta and the reserved water to the sauce, toss to combine.
- Serve warm, and enjoy!