In my opinion, comfort food takes two form: Unpretentious, piping broth and pasta.
Pasta of penne (for only needing a fork and less clean up’s after!) or tagliatalle (for al dente goodness) with fuss-free, childhood-like tomato based of any kinds or the little more sophisticated white-wine alle vongole.
We have been making this pasta and indulging in the wine in between, which the recipe calls for anyways.
Comfort food after a long week and well-deserved winding down with loved ones.
Ingredients: (Serves approx. 3)
1/2 cup medium sized onion – chopped to pieces
1 cup of fresh, white button mushrooms – chopped to pieces
1.5 cups of cherry tomatoes (ones with stalks are sweeter) – halved/ quartered
200g fresh, ground beef
1 can of tomato puree
1/2 glass of wine (Chianti here for drinking purposes too :D)
(You gauge and consult the tummies involved) Pasta of your choice
Seasoning to taste
On high heat, add a little olive oil and your onions – wait till slightly discoloured
Add mushrooms (they will sweat, so do not add water)
Cook thoroughly till mushrooms soft and onions transparent.
Add tomatoes and ground beef – Mix!
Season with salt/ pepper/ herbs to taste. (We like parsley and oregano and sometimes fresh basil; store-bought italian mix herbs works well too)
Once beef looses its red and tomatoes slightly mushy, add puree and stew on small/ medium heat till bubbling, stirring occasionally.
Mix with your pasta of choice and serve hot with some (or a lot!) fresh, grated parmesan.
So simple and can even be a 1-pan-does-all dish if you cook the pasta first.
We gobbled this so quickly, the end-state was not pictured – sorry!