We had some friends over for a last minute dinner party, so I wanted to try making a baked brie. I threw a wedge into the oven at 300° until it started to get melty, and topped it with some dried figs that I simmered in red wine. I drizzled some fig balsamic and toasted, chopped walnuts on top, and we scooped it all up with some crackers. YUM!
I also made one of our favorites again – it always makes a lot of food, and is easy and delicious.
Tomato Beef Pasta
Adapted from Mom
1 pound ground beef, (I use ground sirloin)
1 pound pasta, (I use rotini, mom uses elbow macaroni)
1 large bottle (46 ounces) tomato juice
3 tablespoons ketchup
2 teaspoons brown sugar
2 tablespoons chili powder
1 onion, chopped
1 green bell pepper, chopped
to taste salt and pepper
parmesan cheese, grated (optional)
Brown meat and drain fat. Add onion and pepper and sauté for a few minutes, until veggies get tender. Sprinkle on chili powder, brown sugar, salt and pepper. Add ketchup and tomato juice and stir. Pour in pasta and stir to coat.
Simmer, covered, until al dente (about 20 minutes), stirring occasionally to make sure that the juice is cooking the noodles evenly.
Serve, topped with freshly grated Parmesan cheese if desired.
MacGourmet Rating: 5 Stars