Real Simple Dinners, Week 1, Day 1: Beef and Mushroom Ragu with Pappardelle

The October 2012 issue of RS offers 5 recipes a week for weekday (fast) meals. I shopped for week 1 yesterday and spent around $55.

Today was beef and mushroom ragu with pappardelle. This recipe was pretty easy, and the time listed, 25 minutes, was right on. I used two pans and a couple od measuring devices, so cleanup was pretty easy too.
Sadly, I wasn't that impressed with this dish. I made it exactly true to recipe, but didn't care much for it. Although I did not make a side dish, if you want to split this 4 ways, you would need a green veggie to go with it. It wasn't bad, but I probably won't make this particular version again.

Food: Prosciutto and asparagus pasta

THIS WAS SO GOOD.  And easy to make.

I found this recipe in Sunset Magazine (March 2012).  I didn't include the mushrooms, and it still turned out great.  Despite the fact the prosciutto is the most expensive meat at the deli, I'll definitely be making this one again.





Ingredients: 

• 8oz. angel hair pasta
• 1 tbsp. oil oil
• 1/2 large onion, sliced
• 2 garlic cloves, minced
• 2 cups sliced mushrooms
• 4 oz. thinly sliced prosciutto, cut in to strips
• 1 lb. asparagus, trimmed and cut into 1 inch pieces
• 1 1/4 cups heavy whipping cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp. pepper
• 1/2 tsp. chile flakes

Step 2

1.  Cook pasta according to package, drain and return to pot.
2.  While pasta is cooking, heat oil in a large frying pan on medium-high heat.  Cook onion, mushroom and garlic until fragrant, about 2 minutes.  Add prosciutto and asparagus and cook until aspragus is bright green for about 2 minutes.  Add cream, 1/4 cup cheesse, pepper and chile flakes.  Reduce heat and simmer.  Cook until sauce has thickened - about 4 minutes.
3.  Pour sauce and veggies over pasta and toss.  Serve with parm to top.
4. ENJOY!

Food: Chili-Pasta Skillet

A quick & easy dinner, which doesn't require using too many tools and dishes, since most of the ingredients are canned. It was super delicious, and I will definitely make it again!  Serves 3 to 4.
Here is the recipe, from the Better Homes & Gardens cookbook:

I ate some before I remembered to take a picture

Ingredients:

• 1lb ground beef
• 3/4 Chopped onion
• 15 1/2 oz can kidney or black beans, rinsed and drained (I used black)
• 14 1/2 oz can diced tomatoes, undrained
• 8 oz can tomato sauce
• 1/2 cup dried elbow macaroni
• 4 oz can diced green chile peppers, drained
• 2 to 3 tsp chili powder
  
• 1/2 tsp garlic salt
• 1/2 cup shredded Monterey Jack or cheddar cheese (I used Mexican mix)
• I also served mine with sour cream

Directions:
In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat.  Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, chile peppers, chili powder and garlic salt. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender. Remove skillet from heat; sprinkle mixture with cheese. Cover and let stand about 2 minutes or until cheese is melted.