Does anyone else remember beefaroni? That Chef Boyardee had the right idea…the execution on the other hand, not so much.
When all is said and done, beefaroni is just a meat sauce with pasta. If you start by cooking the sauce down for 3-4 hours you will definitely have something to make Chef B happy.
It wasn’t the can I was looking to replicate anyway. Still inspired by recipes in the current Bon Appetit from Porsena in New York City, I ran out to get sausage and ground pork. Unfortunately I missed several other ingredients on the list and wouldn’t hit a third grocery in a day for love or money. I grew up on braised meats dangit, Italian and Jewish.
Here’s what I did.
I took the casings off a pound of sweet Italian sausage, browned it and a pound of ground pork in a dollop of olive oil. That comes out of the pan.
Processed 1 medium onion, a carrot, 3 garlic cloves with 2 small stalks of celery and added it to the pan with some salt, pepper, dried oregano (2 teaspoons?)and red pepper flake (caution!). When the veggies were soft, I reduced a cup of red wine in them till it just about disappeare
Sausage and pork head back into the pan, adding a processed 28 ounce can of whole tomatoes and a cup of water. Brought to a boil, reduce to simmer partially covered and cooked till tender. Season and taste at hour 3. Watch the liquids – you can always add more water.
Here’s the sequence:
Great for freezer or fridge or that night’s dining with a pound of pasta.
Enjoy – B
2 thoughts on “We’re Having Beefaroni”
Whaaaat? Beefaroni that doesn’t taste like the can? Lol! This Northeast Ohio girl never could get why Chef Boiardi put his face on the can! But my husband with the Sicilian mother grew up loving it. Go figure! Yours looks and sounds infinitely better!
I’m really enjoying your writing. Best written recipes I’ve seen! I feel like you’re right in front of me showing me what to do!