Gluten-Free Spaghetti w/Grass-Fed Beef, Rosemary, Mushrooms and Arugula
Pasta is so comforting. Whenever I am stressed out, I crave pasta. As you can tell, this one is super spiffy so that must mean I am über stressed. This is true. I have a lot going out, but that is life right? You learn to cope and manage your time (or not). As my good friend told me the other day, “Just keep swimming, you’ll be OK”. If I could swim in this bowl of pasta, I think I would be just fine. I would smell like garlic, but there isn’t anything wrong with that right? 😉 This dish features a local grass-fed beef with fresh rosemary and arugula. The baby portabellas give the pasta a wonderful, rich flavor that pairs nicely with the grass-fed beef, the spicyness of the arugula and the woodsy flavor of the rosemary.
Hope you enjoy this pasta dish as much as I did. It also makes plenty of leftovers.
1 lb. grass-fed beef
1 lb. gluten-free spaghetti, I used Tinkyada brand
4 cloves garlic, minced
2 large shallots, minced
1 lb. baby portabella mushrooms, sliced
1 bunch arugula, about 2 cups. Spinach would be nice here also.
1 jar spaghetti sauce, I used fire roasted.
1 sprig rosemary, minced
1 small bay leaf
1/4 cup good quality Cabernet wine
Bring a large pot of water to a boil, heavily salt and add gluten-free pasta. Stir pasta in, turn off the heat and cover. Let soak in hot water until al dente, normally 10 minutes. Drain pasta, add back to pot and drizzle olive oil over top. I feel this method works best for these types of gluten-free pastas.
Saute beef in olive oil with salt and pepper until browned, drain and set aside.
In the same pot, add more olive oil and saute garlic, shallots, mushrooms, arugula, bay leaf, rosemary and red wine. When the mushrooms are softer in appearance and arugula is slightly wilted, add back in ground beef and tomato sauce. Simmer for 10 minutes, or less if desired. Stir in spaghetti noodles and serve.