Sunday, January 13, 2013

Baked Beef & Portobella Ragu

This recipe involves store-bought sauce and unprofessional photos. If that offends you, feel free to move along to a different blog. Thank you kindly. :)

 Organic lean ground beef: 1-1.5lbs
Salt & Pepper: Sprinkle

Brown until done, then add:

Baby Port Mushrooms: 1 package
Medium Yellow Onion, Chopped: 1
Italian Seasoning: Sprinkle

Minced Garlic: 1 Teaspoon, approximately
Grated Parmesan/Romano/Asiago blend: 2 Tablespoons
42 oz jar Ragu Traditional Sauce
(I use Ragu Traditional because it has less sugar than the rest)

Cover and simmer however long you like.

 I found these aluminum bowls at my little grocery store.
There's a good chance your store has them too.

 While all of this yumminess was going on, I boiled some whole wheat Amish noodles until Al Dente (not pictured).

 Layer the sauce and noodles until the bowl is nearly full.

Shredded Mozzerella: 1/3-1/2 Cup (in each bowl)
(I prefer fresh mozz but I didn't have any at the time)

Bake at 400 until melted.

Makes 4 to 6 hearty servings.