This subtle blend of Ceylon Cinnamon with tomatoes makes for a fabulous pasta sauce. We have taken it one step further and blended in fresh green and red bell peppers. mushrooms, onions to create a refreshingly delightful pasta sauce. The perfect way to feed your children their vegetables or for an exotic yet simple and easy to make recipe when you have a party. Young children love large chunky size pieces of Pasta so it is best to use Penne Regatta Pasta, although you can use any type of Pasta.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: About 6-8 servings
- 3 lb. ground beef
- 16 oz Penne Regatta Pasta
- 2 tablespoons of garlic
- 1 onion
- 1 green bell pepper
- 1 red bell pepper
- 1 cup mushrooms
- 2 Ceylon Cinnamon sticks
- 1 big can of crushed tomatoes
- 1/2 small can of tomato paste
- 2 tsp. basil
- 2 tsp. oregano and about
- 1 half tsp. of fennel seed.
- Parsley for garnish
- Cook the ground beef with a dash of oil until well cooked. This takes about 15 minutes.
- Blend the Mushrooms, the red and green bell pepper, onions and chopped tomatoes in a blender into a puree.
- Add the Ceylon Cinnamon sticks, Oregano, fennel, oregano and pureed vegetables onto the cooked ground beef and let it simmer for about 20 minutes
- Serve over Penne Regatta pasta, garnish with parsley and parmesan cheese.
WHY CEYLON CINNAMON
Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin
levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It' is not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma.
Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.