When I was growing up, there was a constant male role-model in my life besides my father. He lived across the street from us in my infancy and eventually moved to my adolescent neighborhood as I continued to grow. He was my Mom’s go-to guy. A handyman groomed in New York, Ned made the perfect childhood pal and has become one of my dearest and wisest friends in adulthood. He ended up marrying my childhood best friend’s mother and on the nights that she worked, he would make this for us. It was always such a treat! I came from a household of homemade granola bars, wild rice, and tofu … so simple pasta and red meat dishes were few and far between.
This has been modified from my childhood memory but packs the same hole-filling punch as the meal I will always remember as “Ned’s Dish.” With only four steps, you can’t go wrong with this simple plate after a long day’s work.
8 oz — Mini Shells
1 T. — Olive Oil
1/2 lb. — Grass Fed Ground Beef (80/20)
2 T. — Salted Butter
2 T. — Minced Garlic
1/4 — Large Yellow Onion
1/2 C — Peas
Blue Cheese to Taste
1. Thinly slice onion; sautee onion, garlic, and butter until browned.
2. Cook ground beef on medium heat until browned. Season with freshly ground salt and pepper to taste.
3. Cook pasta and peas.
4. You can toss or layer your final product, then top with as much blue cheese as your heart can handle. Go nuts!
**With dishes like the one above, I really like to invest in local ingredients and fresh spices. Fresh cracked pepper and ground salt really makes an impactful difference in the flavor of my meals. I like to purchase from Polyface Farms (Swoope, VA) whenever it is available; check out your local markets!
**This dish really only makes enough food for two; in my case it’s the perfect proportion for dinner and a packed lunch.