![]() ![]() I’m going to make this one in my IP, too. In case anyone else was confused when making this. I then add in the heavy cream, meat, and shredded cheese last. Then I pour the reduced sauce over the pasta that has been drained and put in a big pot. Then I put it on the stove in a pan and add seasonings. The meat is set aside so what are you supposed to “add” the onions and stuff to? Winging it for myself, I put the beef stock, tomato sauce, and flour all together in a bowl and whisk to prevent clumps. One recommendation- the instructions are not clear in steps 3, 4, and 5 what you are adding the stuff to. This recipe dirties lots of pots and pans to make but is worth it. ![]() Definitely season your meat well and it gives a more robust flavor. Tried this recipe with penne pasta which was fine but shells are best. Have considered adding spinach leaves but haven’t tried yet. I also put the garlic salt, italian seasoning, and a dash of pepper in the sauce. I do however use garlic powder, italian seasoning, and a touch of Lawry’s salt and some pepper in the meat to taste. I personally leave out the diced onion and garlic when I make this and have never tried it with it. Otherwise sometimes it can be a touch greasy, but taste is still great. If you don’t want to spend more on leaner meat then just drain it well to get all the fat out. A tip I have is to make sure to drain your meat well or get a leaner cut. I make this for myself and eat it basically all week (college student here!). Super filling and goes a LONG way! When both of us eat (he is a good eater), I still have plenty left over for myself to eat maybe another 2-3 times. It is a hearty meal that my fiance and I both love. I have made this recipe 3 times and love it, about to make it for the 4th time this week. ![]()
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