Meat Pasta – GEORY KAVKAZ

1. 🥩 INGREDIENTS (Serves 4–6)

• 500 g ground meat (beef, lamb, or a mix)
• 400 g pasta (penne, rigatoni, or shell pasta—something hearty)
• 1 large onion, finely chopped
• 3–4 garlic cloves, minced
• 2–3 tbsp animal fat (lard, tallow) or olive/vegetable oil
• 1 tsp coarse salt, ½ tsp cracked black pepper
• 1 tsp paprika or red chili flakes (optional)
• 400 g canned tomatoes, crushed or diced
• 100–150 ml water or broth, as needed
• Optional: fresh parsley or cilantro, chopped
• Optional: grated cheese (like hard cheese or local variety)

2. 🍳 BROWN THE MEAT & BUILD BASE FLAVOR

1. Heat fat or oil in a heavy pot or skillet over medium-high flame.
2. Add the ground meat—let it sit without stirring for 2 minutes to develop crust.
3. Break and stir; continue browning until fully cooked and deeply golden (~5–7 minutes).
4. Remove the meat into a bowl and leave behind the fat and fond—this is where flavor lives.

3. 🌶️ COOK AROMATICS & TOMATO SAUCE

1. In the same pot, add onions and sauté for ~5 minutes, scraping the meat bits from the bottom until soft and golden.
2. Stir in garlic and paprika (if using), cooking 1 more minute to release aroma.
3. Return the browned meat, then add crushed tomatoes.
4. Mix thoroughly, season with salt and pepper.
5. Pour in water or broth until the sauce just covers the meat.
6. Bring to a simmer, then reduce heat to low, cover, and cook 10–15 minutes until flavors marry.

4. 🍝 COMBINE WITH PASTA

1. Cook pasta in salted boiling water according to package directions until al dente.
2. Reserve about ½ cup of pasta water.
3. Drain pasta and add it directly into the sauce pot.
4. Stir to combine, adding pasta water as needed to help sauce adhere.
5. Taste and adjust for salt, pepper, or acidity (a splash of broth or a pinch of chili).

5. 🥄 REST, GARNISH & SERVE

1. Remove from heat and let it sit for a few minutes—it deepens the taste.
2. Serve family-style in shallow bowls or on a large platter.
3. Optionally sprinkle with fresh herbs and grated cheese.
4. Pair with crusty bread or a simple salad for a complete, comforting meal.

🔥 NOTES

• Crust on the meat matters—don’t stir it too early; let it brown.
• Use pasta water to bring everything together—it’s culinary glue.
• Slow simmer intensifies flavor—don’t rush that step.
• Serve hot and informal—your hands should be a part of the experience.