Wednesday, June 24, 2020

Tuesday, Pasta

     There was a pound of ground sirloin in the fridge that needed eating, and a jar of Michael's of Brooklyn "home style gravy" on the shelf.

     Presumably, that's what his grandmother called it.  Out here in flyover country (unless your grandparents hearken from the regions where they invented the stuff and darned well know their own gravy when they see it), we call it pasta sauce -- and a darned good version, too.  In single-jar lots, it is neither the most nor least expensive on the shelf at our corner market, but it's worlds above the usual  thing.  It is just one of their varieties -- I have been nerving myself up to try the hotter Arrabbiata style.

     Of course, I can't leave well enough alone, so in short order, I diced half an onion and a stalk of celery, sliced up a few big mushrooms and added some shishito peppers* cut into rounds to the drained, mostly-done beef, then poured the sauce over and let it all get better acquainted.

     It turned out to want a little salt, and why use the shaker when there's a jar of Castelvetrano olives in the fridge?  I sliced up several and added them, and we had more on the side at dinner, essentially as a condiment.

     There was half a box of rigatoni to use up, too.  It takes a little longer to cook than most pasta but paired well with the thick sauce.
* Shishito peppers are sold in a big bag.  When I buy them, they show up in dinner for several days.  They get along well in many dishes.

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