Ingredients — Serves six
1 lb lean ground beef
1 large onion, finely chopped
4 garlic cloves, minced
2 tsps each of fresh (if you have it) or dried basil and oregano
2 tbsps all purpose flour
5 cups milk
3 tbsps Dijon mustard
1 cup water
3 cups broad noodles, uncooked
1 pkg (4 cups) frozen mixed vegetables or any cooked leftover vegetables you have in the fridge
1 cup old cheddar cheese, grated
1 1/2 tsp salt
1/2 tsp pepper
1/4 cup fresh parsley or 1 tsp dried parsley
Directions
In a large saucepan, over high heat, cook the beef and the onions for five minutes. Drain off the fat and add the garlic, basil and oregano. Reduce heat to medium high, sprinkle the beef mixture with the flour. Cook and stir for one minute. Gradually add the milk, water and dijon mustard. Cook and stir until the sauce comes to a boil. Add the broad noodles, stir and continue cooking for two minutes or so. Reduce heat to low, cover and let it simmer for 10 minutes, stirring occasionally. Add the vegetables, cover and simmer for another five minutes or so, stir often at this point until the noodles are fully cooked. Stir in the cheese, salt and pepper. Sprinkle the parsley on top of each plate at serving time. Note: For a spicier dish, add 1/4 tsp red pepper flakes.
Pairing
Seven Deadly Zins Zinfandel 2014
Michael David Winery — California
“Lodi’s quintessential Zinfandel is a tasty example of focused winemaking. Crushed berry, soft oak and cigar box notes create a fragrant appeal that leaves you wanting more. The 2012 vintage shows explosive, concentrated fruit in the mouth, with plenty of acidity to balance the ripeness. Offers wild berry, spice and black berry compote on the finish. “
— Winery notes
