Beef Sauce with Red Wine, Sage and Parsley over Cavatappi

AnotherDish.com

Meat_Sauce_with_Sage1 (1 of 1)Once again, it was my overflowing herb garden that inspired me to make this dish — I used to think of sage as an herb you cook with only in winter. I’ve always grown it, but by the time I wanted to use it, it was gone with the first frost. Luckily, I’ve discovered that sage is wonderful year-round. In this simple meat sauce,  the sage (together with the meat browned in butter!) provides for a nice depth of flavor! I hope you’ll try this recipe tonight with your fresh herbs!

2 Tbsp butter
1 1/2 lbs lean ground beef
3 medium onions, finely chopped
1 garlic clove, peeled and very finely grated or minced
8 large sage leaves, chopped
1 Tbsp flour
1 1/2 cups red wine
3/4 cup beef stock
2 tsp salt
1/2 tsp ground black pepper
3 Tbsp tomato paste
1/2 cup finely chopped parsley
1…

View original post 104 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s