As I foraged the refrigerator, all I could find were bits and pieces of previous meals. Hmmm. . . it would take some imagination to make dinner from such a potpourri of leftovers. I thought to myself, “What would Ina Garten do?” I’m thinking she’d give her concoction a cute name, declare it yummy, and instantly it would gain Internet fame.
I Intensified My Search
During my refrigerator raid, I came upon a couple of zucchinis, that were past their prime, part of a green pepper, and lots of garlic, and onion. Whoopie! I spotted a jalapeno pepper, lurking in the back of the vegetable bin.
I did a dive into the freezer and came up with some homemade tomato sauce and a chunk of ground beef with only a little freezer burn. Terrific! With a few noodles, I’d have me a zucchini-tomato sauce in no time.
I chunked the veggies and tossed them into my cast iron skillet. I added the meat and anointed them all with a good olive oil. A bit of milk helps to soften raw beef, so I poured all I had from a near empty carton. Wine never hurts, nor do a few red pepper flakes. In they went. Because the pros tells us that any tomato sauce benefits from a splash of pasta water and a chunk of butter, I added those, too.
It Was Magnifico!
I checked to see if there was anything similar on the Internet and found a recipe that included eggplant cubes and cheese. All good additions to the chunky vegetable tomato sauce.
I think this is one that Ina Garten would approve. 🙂