Spinach and Ground Beef with Walnuts and Pasta

One weekend I decided to see what I could make with some ground beef I had in the fridge. I liked a recipe I found in my Back Pocket Pasta cookbook, but I didn’t really follow any of the ingredients…hers used escarole, sausage, pine nuts, and garlic. So, I was inspired and made my own pasta dish.

Of course serve with extra cheese on top!

I liked that this recipe allowed for me to add the non-baby friendly foods after pulling some out for baby Chiplet. He really enjoyed the pasta/beef/spinach combination.

Ready to puree for the baby

Directions for Spinach and Ground Beef with Walnuts and Pasta

  • 1/3 cup chopped walnuts
  • 1/3 cup raisins
  • 1/2 pound pasta (your choice of shape, I used farfalle)
  • Olive oil
  • 1 pound ground beef
  • Salt
  • Pepper
  • Italian seasoning/oregano/etc.
  • 1/2 cup chopped onion
  • 1 large bunch spinach
  • 1/4 cup grated Pecorino Romano cheese, plus extra for serving

Toast the walnuts in a skillet over medium low heat until fragrant and lightly golden, then set aside.

Meanwhile, take the raisins and soak them in warm water for 10 minutes, then drain them.

Pruney little things

Cook the pasta according to the package directions, but make sure to set aside 1 cup of pasta water before draining. While the water comes to a boil and the pasta cooks, you can continue. Heat 1-2 Tablespoons olive oil in a large skillet over medium-high heat. Add the ground beef, along with salt, pepper, and a bit of seasoning (Italian/oregano/similar). Cook until it is browned and cooked through.

Remove the meat and set aside. Add a bit more oil if necessary, then add the onion and saute until it is a pale golden color (5-7 minutes).

Begin adding the spinach, stirring until it wilts and cooks down.

You can add some pasta water at this time. Add some salt and pepper, and other seasoning, if desired. Add the beef back, as well as the drained pasta, raisins, and walnuts.

Add 1/4 cup of the pasta water, possibly adding more if needed. Stir to combine before adding the cheese and any additional seasoning. Serve.

Directions for Spinach and Ground Beef with Walnuts and Pasta (without pictures)

  • 1/3 cup chopped walnuts
  • 1/3 cup raisins
  • 1/2 pound pasta (your choice of shape, I used farfalle)
  • Olive oil
  • 1 pound ground beef
  • Salt
  • Pepper
  • Italian seasoning/oregano/etc.
  • 1/2 cup chopped onion
  • 1 large bunch spinach
  • 1/4 cup grated Pecorino Romano cheese, plus extra for serving

Toast the walnuts in a skillet over medium low heat until fragrant and lightly golden, then set aside. Meanwhile, take the raisins and soak them in warm water for 10 minutes, then drain them.

Cook the pasta according to the package directions, but make sure to set aside 1 cup of pasta water before draining. While the water comes to a boil and the pasta cooks, you can continue. Heat 1-2 Tablespoons olive oil in a large skillet over medium-high heat. Add the ground beef, along with salt, pepper, and a bit of seasoning (Italian/oregano/similar). Cook until it is browned and cooked through. Remove the meat and set aside. Add a bit more oil if necessary, then add the onion and saute until it is a pale golden color (5-7 minutes). Begin adding the spinach, stirring until it wilts and cooks down. You can add some pasta water at this time. Add some salt and pepper, and other seasoning, if desired. Add the beef back, as well as the drained pasta, raisins, and walnuts. Add 1/4 cup of the pasta water, possibly adding more if needed. Stir to combine before adding the cheese and any additional seasoning. Serve.

 

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