- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: Serves 4 - 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 624
- Total Fat
- 32 g
- Saturated Fat
- 13 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 4 g
- Sugar
- 10 g
- Protein
- 27 g
- Cholesterol
- 86 mg
- Sodium
- 821 mg
The name of this dish refers to the wagon wheel-shaped pasta Ree is using, known as rotelle in Italy, and the ground chuck beef. The sauce, however, was devised strictly with cowboys in mind and is not Italian at all.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: Serves 4 - 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 624
- Total Fat
- 32 g
- Saturated Fat
- 13 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 4 g
- Sugar
- 10 g
- Protein
- 27 g
- Cholesterol
- 86 mg
- Sodium
- 821 mg
Ingredients
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Directions
- Cook the pasta in a large pot of boiling salted water according to the package directions. Drain and set aside.
- Meanwhile, heat the butter and oil in a large skillet over medium heat. Add the ground beef, red onion, garlic and jalapeño. Season with a pinch of salt and the black pepper. Cook until the beef has browned, 6 to 8 minutes. Add the beef stock and scrape the bottom of the skillet to release any flavorful pieces, then add the tomato sauce, barbecue sauce and yellow mustard. Bring to a boil.
- Drain the pasta, then stir into the sauce and let the sauce reduce and thicken slightly, 2 to 3 minutes. Top the skillet with the Cheddar and garnish with the parsley before serving.
