FUSILLI WITH GROUND BEEF, SUN-DRIED
TOMATOES & SAUTEED ONIONS

Recipe courtesy of G. Garvin, from his new book Dining In

Ingredients

1-lb dried fusilli pasta
1/2 -lb ground beef (chuck)
1 small Spanish onion or other sweet yellow onion, diced
1 tsp shaved garlic
1 cup white wine
1/3 cup port wine
1 cup oil-packed sun-dried tomatoes, drained
2 tablespoons butter
Kosher salt and ground black pepper

Method

1. Cook the pasta according to package directions

2. While the pasta is cooking, in a large saute pan, cook beef, onion, and garlic until meat is brown and onion is tender; drain fat. Add both the wines. Bring to boiling. Reduce heat and simmer, uncovered, for 3 minutes.

3. Add the drained cooked pasta and the sun-dried tomatoes; mix well.

4. Fold in the butter. Season to taste with salt and pepper.

Serves 4