The key to this supper is roasting your garlic and tomatoes before you begin. If you’ve never roasted garlic or tomatoes before, no worries! It’s simple! A little roasting creates big flavor.
This recipe serves four.
2 garlic bulbs
about four cups of cherry tomatoes
1 pound of ground beef
1 pound of pasta (we used a whole wheat linguine)
1 (28 oz) can of peeled, whole tomatoes (preferably San Marzano)
1 (8 oz) can of tomato sauce
Grated Parmesan cheese to garnish
Chopped basil to garnish
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
Salt and Pepper
Preheat oven to 425 degrees.
Line a baking sheet with foil. Set aside.
Take each bulb of garlic and cut off the tops exposing the inside but keeping the bulb intact. Drizzle EVOO down over the tops along with a generous sprinkle of both salt and pepper. Wrap each bulb in foil and place it on your prepared baking sheet. Roast in the oven for 20 minutes. After 20 minutes, remove baking sheet from oven and pour cherry tomatoes down on top. Drizzle EVOO and a generous pinch of salt and pepper down over the tomatoes. Pop everything back in the oven (garlic too) and roast for 15 more minutes.
Meanwhile, brown your ground beef in a large skillet in a drizzle of EVOO. Once browned and crumbly, sprinkle in salt and pepper. While your ground beef is browning, bring your pasta water to a boil in a large pot of water over medium-high heat. Once boiling, add your pasta and cook to al dente (about 7 to 8 minutes).
Once your ground beef is browned and crumbly, stir in your canned tomatoes and tomato sauce. Using the back of your wooden spoon, lightly press on the canned tomatoes to break them up a bit in the skillet. Remove your cherry tomatoes and garlic from the oven. Add your cherry tomatoes straight to the ground beef mixture. Unwrap your garlic bulbs and using a fork, pull out the roasted garlic and add it straight into your skillet. The roasted garlic will be very soft and mushy as you pull it from the bulb.
Reduce heat to low and allow everything to simmer together about five minutes.
Drain your pasta water and add the hot pasta to your ground beef mixture. Toss everything to coat and serve. Garnish pasta with grated Parmesan and basil.
Dinner is fresh. Dinner is flavorful. Dinner is fantastic.