Ghoul-Ash

Ghoul-Ash

David Venable

Prep Time: 20 minutes

Serves: Serves 4–6

Ingredients

  • 1 Tbsp oil
  • 1 lb ground beef
  • 1 cup diced yellow onion
  • 1 cup butternut squash, small diced
  • 1/2 cup parsnips, peeled and small diced
  • 2 tsp minced garlic
  • 2 tsp fresh thyme
  • 1 Tbsp Worcestershire
  • 1 (14.5-oz) can petite diced tomatoes with garlic
  • 1 (15-oz) can beef broth
  • 1 (15-oz) can tomato sauce
  • 1 tsp seasoning salt
  • 1/2 tsp black pepper
  • 2 cups girelle pasta
  • 1/2 cup freshly grated parmesan, plus more for garnish
  • Fresh parsley, optional garnish

Preparation

Preheat the oil in a 6-qt Dutch oven over medium-high heat.

Add the ground beef and cook until browned, then breakup up with a wooden spoon, about 5 to 7 minutes.

Remove beef and set aside, reserving the fat in the pan.

Add the onion, squash, and parsnips. Cook for about 4 to 6 minutes until the vegetables begin to soften, stirring occasionally. Stir in the garlic and cook for one minute more.

Then, add the cooked beef, thyme, Worcestershire, tomatoes, beef broth, tomato sauce, salt and pepper, and dried pasta. Stir to combine and submerge the pasta.

Bring to a boil, then reduce to a simmer.
Cook for 12 to 15 minutes until the pasta and vegetables are tender.

Remove from the heat and stir in 1/2 cup of the fresh grated parmesan.

Garnish with additional cheese and fresh parsley, if using, and serve.

Cook's Notes

If you can’t find girelle pasta, you can substitute any short-cut pasta. Just cook for the time instructed on the package.

Print Recipe