Spaghetti with leftover beef, sweet onions, pesto, and red pepper sauce – 7 February 2011

D made a wonderful pasta sauce tonight!

He was using up the rest of the flatiron steak from Saturday, and also a frozen cube of our pesto, and another of a red pepper sauce R made quite awhile ago. He cooked the beef and some chopped Italian sweet red onion in olive oil, then added the flavoring sauces and salt and pepper. He served this all over spaghetti. It really was a wonderful taste. D thought it needed something to tie it together, like a hot pepper. I thought a hot pepper would add some brightness, but it didn’t need tying together at all, IMO.

Having no time to bake bread at this point, D picked up an Acme herb slab today. He split a piece flatwise (how DO you say that?) and oiled the cut side and toasted it in the toaster oven, sprinkling a fine dust of grated parmesan over the top slightly before it was done. It was a terrific taste!

The wines we brought home a week or so ago are still upstairs (meaning: in the kitchen, not in the cellar) in their bags, and D is chipping away at them rather than go into the cellar to choose something. He chose a Borsao this evening – a wine we used to have a lot. It’s a garnacha (2009) for $7.99 at the Bowl, and was very pleasant. I don’t recall being that enamored of Borsao before, but I did like this one, and it went well with the meal.

This entry was posted in Meat as a flavoring, Pasta and tagged , , , , . Bookmark the permalink.

Leave a Reply

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

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

Google photo

You are commenting using your Google 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 )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.