Green Pasta Sauce

aka Ravioli Milanese filling gone wrong,
courtesy of Alvaro Hernan Diaz Montoya
circa 1986, Austin, TX, and morphed over the years
- removed a sausage from the beef

Ingredients:

- 2 lb lean ground beef
- 1 really large onion (Vidalia or sweet yellow) or 2 medium-large
- Coupla few garlic cloves, peeled, cut off hard part
- leaves from a large bunch beets, fresh-looking, with thick ribs torn out.
- 1 or 2 bunches spinach, or large packet (derib the worst if fibrous)
- 1 wine-glass red wine (heavy is good eg rhone or cab etc, not critical)
- 1/2 tsp nutmeg
- salt
- coarse-ground black pepper
- 1 cup grated Romano cheese

Brown meat in skillet, defat it (paper towels or run
hot water through it in a colander but without clogging your drain!)
Return meat to skillet, add wine + equal amount water
Cook till dry, almost granular, over medium flame, turning occasionally

Separately... boil leaves in covered pan with a very small amount of
water.

And separately still: saute' onions & garlic

Combine all cooked ingredients in large pan, blend
(hand blender works fine) until very smooth
(add water if it's too dry to blend easily)

Add nutmeg, parmesan, salt, pepper. Stir well

Served with e.g. tomato quarters and sliced radishes
over (olive-oiled) pasta (I like linguini but e.g. twirly
pasta might have better surface-to-volume ratio and colors)

This will make enough sauce for several meals.

Posted by: Megan