Ingredients

The following ingredients have 6 Servings
  • 1 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 1/2 lb ground beef (aka “mince” meat)
  • 1/4 cup red wine
  • 3 cloves garlic, minced
  • 1/4 to 1/2 cup sliced mushrooms (optional)
  • 28 oz can diced tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil or 1 tbsp fresh basil
  • 14.5 oz can of chickpeas, drained and rinsed
  • handful of greens such as kale, chopped (optional)
  • 12 ozs elbow macaroni or other short pasta shape
  • shredded Parmesan cheese to pass at table

Instruction

  • Heat the olive oil in a large skillet on medium heat. Add the onion, sauté until it begins to soften, about 5 minutes.
  • Add the ground beef, breaking up with a heavy spoon. Cook until it begins to brown, about 5 minutes.
  • Stir in the red wine and garlic. Simmer on medium low for a few minutes until the wine has been mostly absorbed.
  • Add the diced tomatoes, stirring to combine with the beef. Add the oregano and dried basil. (if using fresh basil, save that until you are almost done cooking the sauce). Stir in greens at this time, too, if you are using them.
  • Start cooking the pasta according to package instructions as the tomatoes and beef simmer.
  • After the tomatoes have cooked for about 10 minutes, stir in the chickpeas. Break up a few against the side of the skillet with a heavy spoon, to thicken the sauce. Add the fresh basil at this time if using.
  • Drain the pasta when cooked to your liking. Gradually stir the pasta into the skillet, so that the pasta and sauce are well combined.
  • Plate the pasta, and top with grated Parmesan cheese. Enjoy!