Avg. rating 5 from 3 votes.Recipe Information
Recipe Created By: Kathy P
Ingredients
1 lb ground meat
1/2 lb rice penne
1 Tbsp olive oil
1 small onion, diced
1 clove garlic, minced
1 Tbsp chili powder
1 tsp fresh thyme (or 1/2 tsp dried thyme)
1/2 tsp fresh oregano (or 1/4 tsp dried oregano)
1 Tbsp potato starch
1 cup water or stock or tomato sauce
Directions
Cook noodles according to package directions. Drain and run under cold water to stop cooking.
Meanwhile, heat oil in large heavy bottom skillet or dutch oven over med-high heat. Saute onion and garlic until translucent. Add meat, breaking into pieces. Brown meat stirring occasionally. Add spices and starch. Stir to blend evenly. Add water/stock/tomato sauce and bring to boil. Reduce heat and simmer for 10-15 minutes until thickened. Add noodles, stir gently and heat to serving temperature.
Notes
Copyright © 2005 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Substitutions
Flour, cornstarch or other safe starch can be used in place of potato starch.
Any safe pasta can be used – wheat, quinoa, lentil, etc. Be sure to rinse in cold water to stop the cooking process so they don’t get mushy.
Be sure to verify ingredients of stock or tomato sauce if using.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions [1].