ADVERTISEMENT
Serving: Serve immediately with a side of crusty bread or a fresh green salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed to loosen the sauce.
Variations:
Cheesy Twist: Stir a handful of shredded mozzarella or provolone into the pasta before serving for a cheesy, melty upgrade.
Vegetarian Option: Substitute the ground beef with plant-based ground meat or finely chopped mushrooms for a hearty vegetarian version.
Spicy Version: Add extra red pepper flakes or a diced jalapeño for a spicier kick.
FAQ:
Can I use a different type of bean?
Absolutely! Black beans, cannellini beans, or even chickpeas work great in this recipe.
What type of red wine should I use?
A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir enhances the sauce without making it too sweet.
Can I freeze this dish?
Yes! Freeze the beef and bean sauce separately from the pasta for best results. Thaw overnight in the fridge before reheating.
Would you also like me to make a shorter social post version if you’re planning to share this recipe somewhere?
ADVERTISEMENT
