John Myers
Ingredients for 4 servings:
- 300 g pasta (maccheroncini) or other pasta with a short cooking time
- 500 g minced beef
- 250 g baby spinach, fresh
- 125 g cherry tomatoes
- 2 m.-sized onion(s)
- 3 garlic cloves
- 2 tsp tomato paste
- 125 g sweet Gorgonzola
- 800 ml beef broth
- 300 ml milk
- 2 tsp olive oil
- ½ tsp chili flakes
- e.g. nutmeg, grated
- e.g. salt and pepper
- 60 g pecans
- 2 tsp honey
- ½ tsp thyme, dried
- 1 pinch of salt
- 15 g butter
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Wash the spinach thoroughly and drain. Wash and quarter the cherry tomatoes. Peel and finely dice the onions. Peel and finely chop or press the garlic. Remove the rind from the Gorgonzola and cut into pieces. Heat olive oil in a large, deep frying pan and fry the minced meat over high heat for about 3-4 minutes until browned and crumbly. Reduce the heat to medium and add the onion and garlic. Sauté everything for another 3-4 minutes. Add the tomato paste, stir, and fry briefly. Deglaze with the beef stock. Then pour in the milk and heat through. Add the Gorgonzola and stir until melted. Sprinkle in the chili flakes. Bring everything to a boil and then add the raw pasta. Cover and cook over medium heat for about 5 minutes. Then remove the lid, add the spinach and tomatoes, and cook over medium heat, stirring constantly, for 2-3 minutes until the spinach has wilted, or until the pasta is al dente. Season to taste with nutmeg, salt, and pepper. While the pasta is cooking, melt the butter in a pan and toast the pecans for 3-4 minutes. Add the honey and, stirring constantly, cook over medium heat until the nuts caramelize. Towards the end, add the thyme and let it cook briefly. When serving, scatter the nuts over the pasta, vegetables, and ground beef. Note: If you don’t have pecans, you can use walnuts instead. However, pecans are more aromatic and less bitter.
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