Hey ya’ll it’s Mountain Man here, got something good today. My ridiculously filling, but not terribly bad for you, One Pan Mountain Man Sandwich. Merica’.
I use half a pound of 90/10 grass fed beef in this and it makes two BIG sammichs.
When you brown the meat just add a bit of your favorite olive oil. I’ve used unsalted butter and bacon grease leftover from breakfast too. The 80/20 range usually doesn’t need extra oil.
Before the meat is browned, in a medium bowl combine the chopped onions, thyme, winter savory, minced garlic, little bit of black pepper, some paprika, and a light pinch of sea salt. Just stick your hands in there and mix it all up! Squeeze it in between your fingers; feels like playdoh. Haha.
Once the ingredients are mixed well, dump the bowl into your hot pan. When the meat is browned (use a higher heat to get a delicious Maillard reaction) remove it from the pan and set aside.
In that same pan, add about ½ the amount of water your box of pasta calls for. Spaghetti is really good with it but feel free to use bow ties, elbows, or shells! Half the package of pasta should do the trick. Once the pasta is cooked al dente, you should be running a bit short on water, remove the pasta from the skillet or pot and set them aside in the bowl containing your browned meat. To that remaining water, add 1 jar tomato paste(7oz), 1 half pint jar crushed tomatoes, you may have to reduce the sauce to get it nice and thick. Get your sauce to the right consistency then add the meat/pasta. Stir that in gently until well combined on low heat.
Now, if you’d like a little softer pasta you can add a little chicken stock and simmer until pasta is the texture you desire.
While that is staying warm or cooking longer, take a bun, cut it in half and place whatever cheese you desire on each side, two slices of cheese per side rotated 45° from each other. Munster, Colby, Sharp Cheddar, Cream Cheese…my fav is a nice pepper or habanero jack. Be still my quivering heart. At any rate…Stick these on the top shelf of your oven and kick your broiler to Hi.
Tap your foot until the cheese just starts to bubble or is making a serious run for it. Don’t want gooey cheese everywhere except in your mouth.
Spoon a BIG helping of the pasta concoction on one bun, top with the other, rub a little butter on the top, and…..drool.
Winter Savory isn’t normally on store shelves. We buy ours here from Mountain Rose Herbs.
- ½ lb grass fed beef
- 2 tablespoons oil
- 1 small yellow onion
- 1 garlic clove minced
- 7 ounces tomato paste
- 1 ½ pints canned crushed or diced tomatoes
- 1 teaspoon thyme
- 1 teaspoon winter savory
- 1 teaspoon paprika
- salt and pepper to taste
- ½ package/box of pasta
- 8 slices of cheese
- 2 buns
- In a medium bowl combine beef, chopped onions, thyme, winter savory, minced garlic, little bit of black pepper, some paprika, and sea salt.
- Add oil if needed to your hot pan. Dump meat mixture in and brown.
- Once browned, remove mixture into a large bowl and set aside.
- Add half the amount of water the pasta package calls for and bring to a rolling boil.
- Add pasta and cook until al dente.
- Remove pasta with tongs and place in the cooked meat bowl. Set aside. Do not drain water.
- Add tomato paste and crushed tomatoes to the remaining pasta water. Stir until mixed.
- Pour pasta and meat into the sauce. Fold gently until coated.
- Cut buns in half and place two slices of cheese on each bun half.
- Set oven to broil, HI, and place buns directly under broiler on top shelf.
- Broil until cheese is melted.
- Place mixture on buns and create your sandwich.