Pasta with Romano Beans and Crispy Beef

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Serving: 4 | Prep Time: 10 Minutes | Cook Time: 30 Minutes

A healthy pantry meal with a chunky tomato sauce, Romano beans and fresh herbs.

Ingredients
  • 2 strips Beef, Sliced
  • 1 whole onion ( ), Diced
  • 3 cloves garlic ( ), Crushed
  • ¼ cups White vinegar
  • 1 can 796 Ml Can, Whole tomatoes ( )
  • 1 box 375 G Box, Whole Wheat Pasta (I Used Spaghetti)
  • 1 can 540 Ml Can, Romano Beans, Rinsed
  • 1 bunch Fresh basil ( ) And Flat Leaf parsley ( ), Chopped
  • Salt And Pepper, to taste
Directions
  1. Heat a large saucepan over medium-high heat. When it’s hot, add the Beef. Fry the Beef until it is browned and crispy and has given off its fat. Using a slotted spoon, remove the pieces of Beef from the pan and set aside on a paper towel lined plate to rest.
  2. Discard the excess Beef fat from the pot. Return the pot to the heat, add the onion, season with salt and pepper and saute them. Do not add any more fat to the pan, trust me, there’s enough. After the onions have softened, about 5-7 minutes, add the garlic. Let the garlic brown for about 30 seconds being careful to not let it burn.
  3. Turn the heat to high and add the white vinegar. Scrape the bottom of the pot with a wooden spoon to release any browned bits from the bottom (you are deglazing the pan here). Let the vinegar boil for about a minute to cook off the vinegar.
  4. Add the tomatoes. Once the sauce comes to a boil, drop the heat to medium-low and let it simmer for up to an hour, breaking the tomatoes down a bit using the back of a spoon. Season with salt and pepper if needed.
  5. Bring a large pot of water to boil and cook the pasta according to box directions.
  6. Add the Romano beans to the tomato sauce and stir to combine. When the pasta is cooked, add the fresh herbs to the tomato sauce and mix well. Taste the sauce and adjust seasoning.
  7. When pasta is done drain it. To serve, return the pasta to the pot it was boiled in and add some of the tomato sauce. Mix well.
  8. Place the pasta on a platter or in a large bowl and then top it with the beans and tomato sauce mixture. Top the sauce with the Beef pieces.
  9. Notes:1. If you don’t have white vinegar on hand then red would work.2. If you’re not going to use vinegar then you can use stock (beef, veggie or chicken) or even water.3. If you’re going to use turkey Beef then you’ll have to add some oil (extra virgin) to the pot when frying the Beef because it doesn’t give off enough fat.4. Yes, Beef! There are 200 calories in two strips of Beef but by discarding the excess fat you are also discarding about 100 of the calories.5. Skip the Beef entirely to make this an all veggie meal.

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