A true comfort meal that you can continue to recreate by the winter hearth.

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Pasta with Roasted Tomato & Pepper Ragu, side of Mustard Greens




  • 4 large tomatoes of mixed varieties
  • 4 tomatillos
  • 2 hot wax peppers
  • 2 bell peppers
  • 1 yellow onion
  • 1 jalapeno, minced
  • 34 cloves of garlic, the more the merrier
  • 5 sprigs thyme, dried
  • 5 sprigs oregano, dried
  • 1 sprig rosemary, dried
  • sea salt & freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Pasta and Ground Beef Ragu

  • half a pack of spaghetti
  • 1 pound grass-fed, pasture-raised ground beef
  • grated romano or parmesan
  • 1 packet of pasta sauce!

Mustard Greens

  • 1 clove garlic, minced
  • 1 red onion, sliced
  • 1 big bunch mustard greens, separate leaves from stems, and chop both
  • equal proportions of sumac, thyme, sesame, & salt
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon extra virgin olive oil



  1. Preheat oven to broil on high. Quarter the tomatoes and tomatillos. Halve all peppers except for the jalapeno. Break up cloves individually. Place on a baking sheet and brush with olive oil. Broil for about 15 minutes, or until charred. Take out and let cool.
  2. Remove garlic and chop coarsely. Heat olive oil in a saucepan. Sautee onion, garlic and jalapeno. Remove charred skins from tomatillos, and addto the saucepan along with the tomatoes (skin on!) and mash with a slotted spoon or potato masher. Cover with a lid and simmer.
  3. Meanwhile, when cooled, remove charred skins from peppers and tomatoes, chop coarsely and add to saucepan. Add herbs and spices. Simmer for about 15 minutes, stirring frequently (and mashing).
  4. Blend the contents in small batches in a blender, or at once using an immersion blender. I like to blend in batches and pour into a separate bowl. When finished blending the contents of the pot, return to pot and continue to simmer for 15 more minutes.
  5. Now you have enough sauce to freeze for at least four more pasta meals! (I learned this trick from my Mamma).
  6. Let the sauce cool to room temperature. You speed the process by transferring out of the pot into a separate bowl.
  7. When cooled, fill sandwich bags halfway and remove all air before sealing. A good trick is to suck the air out of a small hole in the opening of the ziplock.
  8. Lay sandwich bags flat so the sauce takes up all the extra space. Store this way in your freezer. A space and time-saving solution!
  9. Next to the peaches and greens stocked up for Ithaca’s winter!

Pasta & Ground Beef Ragu

  1. Defrost your pasta sauce, or use fresh if you just made your batch. Prepare the pasta according to the packet’s instructions. In a pan or cast iron skillet, heat 1 tsp. olive oil, just enough to slicken the pan. The beef has enough (good) fat to cook itself! Add the beef and saute until browned and cooked through. Add the sauce and continue to simmer for a couple minutes. When the pasta is cooked al dente, drain and add to the pan. Mix together. Serve with grated cheese on top and a sprinkle of freshly ground pepper.

Mustard Greens

  1. Heat the olive oil in a pan. Saute the onion and garlic until translucent and add the stems, spices, and vinegar. Cover and simmer for about 5 minutes. Add the leaves and continue to simmer, covered, until leaves are wilted. A perfect side.

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