Yummy Egg Noodles With Pasta Sauce!

There’s something utterly comforting about a bowl of egg noodles bathed in a rich, savory sauce. I remember being a little girl, standing on a stool next to my grandmother as she browned ground beef in her well-worn cast iron skillet. The aroma of garlic and Italian spices would fill the kitchen, a promise of the deliciousness to come. We’d then toss it all with a generous helping of egg noodles – a simple yet deeply satisfying meal that always felt like a warm hug. This recipe, born from a spontaneous craving, is a nod to those cherished memories.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6
• Yield: About 8 cups
• Dietary Type: Not Gluten-Free

Ingredients

• 1/2 small white onion
• 9 garlic cloves
• 2 tablespoons extra virgin olive oil
• 1 (4 ounce) can chopped Ortega chiles, undrained
• 1 (7 ounce) can mushroom stems and pieces, drained, liquid reserved
• 1 lb ground beef, 80/20
• 2 tablespoons Italian spices
• 1 tablespoon brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 teaspoon seasoning salt
• 1 teaspoon kosher salt
• 1 (14 ounce) can diced tomatoes, undrained
• 3/4 cup chicken stock or beef stock
• 1 (6 ounce) can tomato paste
• 12 ounces wide egg noodles

Equipment Needed

• 3-quart pot
• Small jar (for peeling garlic)
• Pasta pot
• Colander

Instructions

1. Prepare the garlic: For easy peeling, place the garlic cloves in a small jar and shake vigorously for a couple of minutes. The skins should come loose. Mince the peeled garlic cloves and place them directly into a 3-quart pot.

2. Prepare the onion: Slice the 1/2 small white onion in half lengthwise. Remove the skin, slice thinly, and then roughly chop. Add the chopped onion directly into the pot with the minced garlic.

3. Mix the spices: In a small container, combine the 2 tablespoons of Italian spices, 1 tablespoon brown sugar, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1/2 teaspoon seasoning salt, and 1 teaspoon kosher salt. Set aside.

4. Sauté the aromatics: Place the pot on the stove over medium heat. Add the 2 tablespoons of extra virgin olive oil. Stir occasionally until the onions soften and the garlic becomes fragrant, about 5-7 minutes. Be careful not to burn the garlic; lower the heat if necessary.

5. Add mushrooms and chiles: Drain the liquid from the 1 (7 ounce) can of mushroom stems and pieces directly into the pot. Add the undrained 1 (4 ounce) can of chopped Ortega chiles. The mixture will have a significant amount of liquid. Continue cooking, stirring occasionally, until the liquid has evaporated, about 8-10 minutes.

6. Brown the ground beef: Crumble the 1 lb ground beef into the pot, stirring occasionally until the meat is no longer pink.

7. Incorporate the spices: Add the prepared spice mixture to the pot and stir to coat the ground beef evenly.

8. Simmer the sauce: Add the 1 (14 ounce) can of diced tomatoes, 3/4 cup chicken stock or beef stock, the reserved liquid from the mushroom can, and 1 (6 ounce) can of tomato paste to the pot. Stir well to mix, ensuring the tomato paste is fully dissolved. Bring the sauce to a simmer, then cover the pot and cook for 25 minutes, stirring occasionally.

9. Cook the egg noodles: While the sauce is simmering, prepare the egg noodles. Fill a pasta pot halfway with water, add a generous pinch of kosher salt, and bring to a boil (about 15 minutes). Add the 12 ounces of wide egg noodles to the boiling water, stirring occasionally to prevent sticking. Cook for 10 minutes, or until the egg noodles are tender but still firm to the bite (al dente).

10. Combine and serve: Drain the egg noodles in a colander. Return the drained egg noodles to the pot. Pour the pasta sauce over the egg noodles and mix well to combine. Serve immediately and enjoy!

Expert Tips & Tricks

• Garlic Peeling Hack: The jar method for peeling garlic is a lifesaver, but for the stubborn cloves, try smashing them gently with the flat side of a knife before shaking. This helps loosen the skin further.
• Building Flavor: Don’t rush the sautéing of the onions and garlic. Allowing them to slowly caramelize builds a deeper, sweeter flavor base for the entire sauce.
• Deglaze the Pot: If you notice any browned bits stuck to the bottom of the pot after browning the beef, deglaze it with a splash of the chicken or beef stock. This will add extra flavor and prevent the sauce from sticking later.
• Spice Adjustment: Adjust the amount of Italian spices to your liking. For a spicier sauce, add a pinch of red pepper flakes.
• Simmering is Key: Letting the sauce simmer for the full 25 minutes allows the flavors to meld together beautifully. Don’t skip this step!

Serving & Storage Suggestions

Serve this dish hot, garnished with a sprinkle of fresh parsley or a dollop of ricotta cheese for added richness. For a complete meal, pair it with a side salad and some crusty bread for soaking up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. You can also microwave it, but be sure to stir occasionally to ensure even heating. This dish also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	515.7 kcal	N/A
Calories from Fat	173 g	34%
Total Fat	19.3 g	29%
Saturated Fat	5.9 g	29%
Cholesterol	100.2 mg	33%
Sodium	1090.4 mg	45%
Total Carbohydrate	60.4 g	20%
Dietary Fiber	6.4 g	25%
Sugars	11.2 g	44%
Protein	27 g	53%

Variations & Substitutions

• Vegetarian Option: Substitute the ground beef with plant-based ground meat alternatives or use a combination of lentils and chopped vegetables like zucchini, carrots, and bell peppers.
• Spicier Sauce: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce while it simmers.
• Different Noodles: Feel free to experiment with different types of noodles. Penne, rigatoni, or even rotini would work well.
• Cheese Lovers: Stir in some grated Parmesan or mozzarella cheese into the sauce just before serving for an extra cheesy dish.

FAQs (Frequently Asked Questions)

Q: Can I use ground turkey instead of ground beef?
A: Yes, ground turkey is a perfectly acceptable substitute for ground beef. Just be sure to choose a ground turkey blend with a higher fat content for better flavor and moisture.

Q: Can I make this sauce ahead of time?
A: Absolutely! In fact, the sauce often tastes even better the next day after the flavors have had a chance to meld together. Prepare the sauce up to 2 days in advance and store it in the refrigerator.

Q: Can I add other vegetables to the sauce?
A: Of course! Feel free to add your favorite vegetables, such as chopped bell peppers, zucchini, or carrots. Add them to the pot along with the onions and garlic.

Q: How do I prevent the egg noodles from sticking together?
A: Make sure to use plenty of water when cooking the noodles and stir them frequently while they’re cooking. Adding a tablespoon of oil to the cooking water can also help.

Q: Can I use dried Italian herbs instead of fresh?
A: Yes, you can substitute dried Italian herbs for fresh. Use about 1 tablespoon of dried herbs for every 2 tablespoons of fresh.

Final Thoughts

This recipe for Yummy Egg Noodles with Pasta Sauce is a blank canvas waiting for your personal touch. Don’t be afraid to experiment with different ingredients and flavors to create a dish that truly reflects your taste. Whether you’re cooking for a weeknight dinner or a special occasion, I hope this recipe brings you as much joy as it brings me. So, gather your ingredients, put on some music, and get cooking! I’d love to hear about your experience and any creative twists you add to the recipe. Happy cooking!