- 2 tablespoons olive oil, plus more if needed
- 1/2 pound ground beef
- 1 small Vidalia onion, diced
- 2 celery stalks, diced
- 1 carrot, diced
- 1/2 cup chicken broth
- 1 (8-ounce) can tomato puree
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 cup canned black beans, rinsed and drained
- 1/2 box dried spaghetti pasta (about 8 ounces)
- Red chile pepper flakes, for garnish
- Grated pecorino, for garnish
- Grated Cheddar cheese, for garnish
- Fresh basil, sage and parsley, chopped, for garnish
Heat a large saute pan over medium heat and add the olive oil. Brown the ground beef, using a wooden spoon to break it up, then remove the browned beef from the pan. In the same pan, add the onion, celery, and carrot. Add more olive oil, if needed. Add the ground beef back in the pan and add the broth. Stir to deglaze the pan. Add the tomato puree and let it simmer until reduced by 1/3. Add the cumin and cinnamon, and then the beans. Cook the mixture for 2 minutes.
While the sauce is cooking, bring a large pot of salted water to a boil and cook the pasta according to package directions, or until al dente. Drain the pasta and mix with the meat sauce. Top with the grated pecorino, Cheddar cheese, and a sprinkle of red pepper flakes, basil, sage, and parsley.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy of Serena Palumbo