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Pasta with a Vodka SauceCategory: ocollomdoug > Breakfast This pasta sauce is easy to make, very thick and filling. Using whole wheat pasta gives it quite a bit more flavour. Servings: 4 adultsUser Rating: No user votes submitted You must be logged in to vote. Ingredients:Recipe StatisticsThis recipe has been viewed 1072 timesRecipe copied from Amy - click to view original 0 users have copied this recipe to their recipe box
Directions:Step 1 Cook the ground beef in a frying pan until brown with the onion and garlic. Set it aside.
Step 2 Boil water in a pot for the pasta. Add the pasta to the pot when the water is boiling. Let it cook for about 10-15 minutes while you make the sauce.
Step 3 Cut the carrots and celery into slices. Cook them in a sauce pan on the stove with the oil. When the carrots are getting soft, add the other veggies (chopped zucchini/eggplant/peppers/broccoli). Cook until veggies are soft, about 10 mins. If the eggplant/zucchini are diced very finely, they will start to disintegrate when the sauce is added and make it extra flavorful.
Step 4 Add the tomato sauce, tomato paste, milk, vodka, and ground beef. Let sit until the sauce is bubbling. Optionally add a half cup of grated parmesan at this step. You can also optionally mix in the pasta (when it's about 90% cooked) and let it finish cooking in the tomato sauce.
Step 5 Serve the pasta with the sauce poured ontop and sprinkle each place with about a tablespoon of parmesean cheese.
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