Since I’m visiting home for my winter break, I take over dinner duties every now and then. That means I’m feeding a family of four, and a hungry one at that—I need to serve up some heavy-duty food.
My recipe for Ulimeat Pasta, therefore, was born from necessity (and quite a bit of craving). Boasting over two pounds of meat including ground beef, Italian sausage and pancetta/bacon, this pasta packs one hell of a meaty punch. You could even throw in some meatballs if you so desired (and you know you do).
Pair this Ultimeat Pasta with some hearty garlic bread and salad, and you’ve got yourself a hefty meal—even for a family of four.
1 lb penne pasta
3 tbsp olive oil
1 white onion
1 lb Italian sausage
2 cloves garlic
½ lb ground beef
1 28 oz. can crushed tomatoes
½ lb pancetta or bacon, cooked and crumbled
1 cup ricotta cheese
1 tsp salt
1 pinch pepper
Shredded mozzarella and chopped parsley to garnish
Boil the pasta according to the package’s directions, salting the water liberally. As the pasta cooks, bring the olive oil to low heat in a large pot. Chop the onion and sauté in the oil for about 20 minutes, or until semi-transparent.
While the onion sautés, cube the sausage. Coat a pan with cooking spray and cook the sausage on high heat until it is slightly golden around the edges. Take off the heat and set aside.
Mince the garlic and add it to the onions, stirring for a few minutes. Bring the pot to high heat and add the ground beef, allowing it to cook until completely browned. Stir in the tomatoes, sausage and bacon,
Take off the heat and fold in the ricotta cheese. Garnish with the shredded mozzarella and parsley.