Roman Holiday

I don’t know who came up with this name, and I hardly think of Rome or a holiday when I think of this dish as it is the most American thing next to apple pie. But I love that name so much I can’t let it go.

As I was making this dish, the words that kept coming to mind were “lazy”, “weeknight” and “kids” because this dish is all of those things and more. It could not be easier.

Ingredients

• Olive oil

• 2 cloves garlic, minced

• 1/2 white onion, chopped

• pinch red pepper flakes

• 1 lb ground beef or turkey

• 2 tablespoons tomato paste

• 2 cups chopped tomatoes (from a can or jar)

• 2 teaspoons dried oregano

• 1 lb short pasta like penne, trenette, elbows, fusilli, etc

Directions

Heat the oil in a heavy bottomed pan on medium and add the onions and garlic. Sautee for a few minutes, but don’t burn. Add the pepper flakes and paste and stir it around to toast. Add in the chopped meat and brown all over. Season with salt and pepper.

While this is cooking, put a pot of salted water on to boil for the pasta. When it boils, add in the pasta and cook per the instructions on the package.

Once the meat is browned, add the tomatoes and stir. Add the oregano and any additional salt that may be needed. When the pasta is done, drain and add to the pan with the meat and sauce and stir to completely mix together.

Serve with grated cheese.