Spiced Beef Ragu

Adapted from Chef Aartie Sequiera

When my baby is napping I listen to the Nate Berkus show lots of days while I am cooking/cleaning/etc... the house.  This Chef was on showing how you can spice up normal recipes.  I was instantly intrigued with the use of garam masala in this recipe.  The flavor was unique and a great new way to serve pasta!

Ingredients:

• 2 Tbs olive oil
• ½ tsp cumin
• 1 cup chopped white onion
• 2 cloves garlic, minced
• 1 ½ Tbs of minced ginger
• ½ tsp garam masala
• 1 tsp paprika
• 1 lb lean ground beef
• 2 Tbs tomato paste
• 28 oz can diced tomatoes
• Hefty pinch of sugar
• 2-3 Tbs of heavy cream
• A few leaves of basil
• Penne pasta

 Directions:

• In a heavy skillet, warm olive oil over moderate heat until it’s shimmering.  Add cumin and sauté for 30 seconds to a minute, until they’re fragrant and darken in color.  Add onions, garlic, and ginger with a good pinch of salt; sauté until softened and translucent.
• Add the garam masala and paprika and cook, stirring often for 30 seconds.  Now add the beef with another pinch of salt and cook, breaking up lumps until no longer pink. Then stir in tomato paste and cook another 2 minutes.  Add tomatoes.  Stir, bring to a boil, then turn down to a simmer and cook, partially covered for 15 minutes, until tomatoes have broken down slightly.
• While the ragu is cooking, boil water for pasta and cook pasta until al dente.
• Finish ragu with sugar and heavy cream.  Taste for seasoning and adjust accordingly.  Serve over pasta and finish with ripped up basil leaves over the top.