Brodie’s Recipes

Brown 1lb ground beef. Season from the start with black pepper (0.5tsp), red pepper flakes(2tbsp), Kirkland no-salt seasoning(3-4tbsp), 1/2tsp oregano (finger ground/pulverized), 1/2tsp basil (finger ground/pulverized). Temp: 7-7.5 (of 9)

Add 1 jar Eucavani Pomodoro Sauce. Stir to mix. Add 1/2 (sauce) jar of half&half, 1/4 jar of 1% lactaid milk. Stir immediately to prevent milk/cream curdling. Stir regularly (every 3min; keep the stuff from settling). Drop in 1/4 small head of garlic, raw, sliced.
Temp: 5.5(10min), 5(5min), 4(5min), 3.5(5min), 2.5-3(10min) (times are estimates; just keep turning things down to keep it cooking, but not over cook or burn off too much water; trying to time it to match it with when the pasta is done)
Cook for at least 30min.

Wash 1lb fresh spinach.

Bring water up to a boil and keep at a rolling boil. Add rogatoni. Box cooktime to al dente is 14min. Cooked 10min, then drained. Just a thin white line left.

Add 1tbsp olive oil to the pasta pan, heat on 6. add the rest of the garlic to the oil; cook for 3min or till done (just sauteing here) (as soon as it starts to smell a little nutty or dark(er), add 3/4 can of mandarin oranges, no sauce. Then add the spinach, and toss. Once homogeneous, add pasta, toss again. Then add sauce and mix completely.

Done.
Probably doesn’t need it, but can be served with grated pecorino romano.

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This one got rave reviews from the fam.