Ciao Summer Pasta with Meatsauce
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Makes 4 servings Inspired by The New Classics by Donna Hay
INGREDIENTS
  • ½ 16-ounce box of Bucatini
  • ¼ cup olive oil
  • 1 tablespoon of minced garlic
  • 2 teaspoons dried chili flakes
  • 1 pound of ground sirloin
  • 1 tablespoon balsamic vinegar
  • 1 teaspoons granulated sugar
  • 2 tablespoons tarragon leaves, minced
  • ½ cup dry white wine
  • Salt and fresh pepper to taste
  • 1 tablespoon of lemon rind, finely grated
  • Juice of 1 lemon
  • 1 tablespoon red wine vinegar
  • 3 ears of corn, kernels cut off
  • 1 pound of mixed grape and cherry tomatoes
  • Basil minette or basil leaves (as much as you like)
  • Parmesan, grated (optional)
DIRECTIONS
  1. Get your mise en place completely ready before cooking your pasta since this recipe only requires a short amount of time to make. You’d be happy you did.
  2. Cook pasta in salted, boiling water, according to the box instruction or until al dente. Drain the pasta and set aside.
  3. In the meantime while the pasta cooking, heat 2 tablespoon of olive oil in a large frying pan at high heat. Add the ground sirloin, garlic, and chili flakes. Stir and break up any lumps of beef until browned.
  4. Add balsamic vinegar, sugar and tarragon and cook for about 3-4 minutes.
  5. Deglaze the pan with wine and cook for another 3-4 minutes until the liquid is slightly reduced.
  6. Toss the pasta you set aside earlier, with the remaining olive oil, lemon rind and juice, vinegar and tomatoes.
  7. Add the meat sauce and top with basil and Parmesan.
Recipe by Flavor and Friends at http://flavorandfriends.com/ciao-summer-pasta-with-meatsauce/