All those days of warm summer sunshine and gentle rain are finally paying off with a bumper crop of the big beefsteaks and roma tomatoes.
Perfect time to pair sweet cherry tomatoes from our garden with an ORGANIC wine, and a pasta dish.
The organic wine we picked – Luzon Verde 2015 – comes out of Jumilla, in the southeastern part of Spain. It is a yummy red wine that doesn’t overpower. It is smooth and supple, and ready to drink. And reasonably priced under $9 for a bottle (750ml) – perfect for any weekday dinner.
Luzon Verde is from certified organically grown grapes (meaning no synthetic pesticides or additives). And this fits perfectly with our garden-themed blog, right?
Below is the recipe we found on www.TheSpruce.com.
We had to change the dish a bit – we were missing an ingredient so we had to substitute. Hopefully the chefs at the Spruce won’t mind. Here’s the recipe with our additions noted. Give it a try.
Spicy Pasta With Ground Beef and Tomatoes
- 8 oz of pasta (we had rotini on hand, so that’s what we used —we actually used the whole box, 16 oz., because we wanted some leftovers)
- 1 pound of ground beef
- 1 cup onion chopped
- 3 gloves of garlic minced
- ¼ cup of green bell pepper (diced)
- 15 oz. can of tomatoes diced
- 15 oz of zesty chili-style tomatoes diced (we didn’t have this on hand, so we just used 12 to 14 oz of plain tomato sauce)
- ¼ teaspoon of dried leaf oregano
- 3 tablespoons tomato paste
- 2 tablespoons of water
- 1 teaspoon of Cajun seasoning blend – visit this website for Taste of Home for the recipe – you’re going to need a clean container/jar. https://www.tasteofhome.com/recipes/cajun-seasoning-mix
Here’s how we made this dish. Our changes are noted in CAPS.
OPEN THE WINE (it needs to breathe right – make sure you have a clean glass nearby when it’s ready to be poured!)
- Cook the ground beef and chopped onion in a skillet until the meat is browned. Drain and add back to skillet.
- Then add the minced garlic and bell pepper to skillet until tender.
- Then add all the rest of the ingredients from the list above into the skillet.
- SIMMER 20 MINUTES. While the original recipe called for cooking it for five minutes, we decided to do something different. We simmered it for 20 minutes so it really blended the flavors together.
- We added plain tomato sauce instead of the zesty diced tomatoes. We like it saucier!
- The pasta should be done by now so drain that.
- Looked like it was all ready right? But no one was ready to eat yet. So decided to keep it WARM IN THE CROCK POT.
- INTO THE CROCKPOT, PUT THE PASTA AND MEAT SAUCE, THEN MIX. Put crockpot on warm.
- HERE’S WHERE WE ADDED A BUNCH OF FRESH CHERRY TOMATOES FROM THE GARDEN (SO TOSS IN SOME TOMATOES YOU HAVE IN YOUR GARDEN. CUT OR CHOP THE TOMATOES IF YOU NEED TO.)
- POUR YOURSELF A GLASS OF WINE (and see if everyone is ready for dinner yet.)
- Spoon onto plates or into bowls. Top with your favorite cheese.
Makes four servings, but we made extra so we had some leftovers. Absolutely delicious.
Let us know if you try the recipe!