Garden Pantry Meat Sauce

Winter is just around the corner, and the choice of fresh, seasonal vegetables is decreasing. Canned fruit and vegetables can be very healthy as long as the high sodium ones are avoided. Canned or frozen produce are picked and packaged at peak ripeness and can offer passable taste and while being nutritious. This recipe takes a few fresh ingredients that can be found in most kitchens (onions, tomato, garlic) and pairs it with  an ordinary can of mixed vegetables. The flavor will be a great surprise.

Ingredients:
1 lb - ground beef (80/20 or 85/15)
1/2 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1 12 oz package - Pastamore Gluten-free Plain Linguini
1 - medium onion
1 - large tomato
3 cloves - garlic
1 15 oz can - mixed vegetables, low sodium
1 tsp - vegetable oil
To taste - salt and black pepper

Directions:
1. Cut of top and bottom of onion, remove skin, and dice into 1/4" pieces. Rinse the tomato and chop into 1/2" pieces. Finely mince the garlic cloves.

2. Bring a large pot of water to a boil.

3. While the water is heating, place a second large pot on the stove over medium-high heat. Add the vegetable oil to the pot and add the onion. Cook until translucent, and then add the garlic and cook until it becomes fragrant. Add the tomato, ground beef, and Pastamore Traditional Barrel-Aged Balsamic Vinegar.

4. Add the Pastamore Gluten-free Plain Linguini to the pot of boiling water. Cook until al dente, draining using a colander. Rinse throughly with water.

5. Drain the canned vegetables, add to the pot of sauce, and heat until warm. Season to taste with salt and black pepper.

6. Plate the pasta and top with the sauce.