Tomato & Black Olive Meat Sauce with Rotini

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Well-known member
Aug 29, 2007
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The Briar Patch
Tomato & Black Olive Meat Sauce with Rotini


Kosher Salt
4 Tbs. olive oil
4 cloves garlic - minced
1/2 tsp. red pepper
2 pounds ground beef
2 Tbs. Cinnamon Sugar
Ground Pepper
2 pounds rotini
2 cans whole peeled tomatoes
1 can pitted black olives, halved lengthwise
4 Tbs. parsley


Bring large pot of salted water to a boil.

Heat the oil, garlic, and red pepper in a large saucepan over medium heat.
Cook for appx. 1 minute until garlic is fragrant, but not brown.
Add beef and cinnamon sugar and season with salt/pepper.
Cook the beef, breaking down into small pieces until it's evenly browned.
Pour tomatoes and their juices into the saucepan, lower heat to medium,
and cook for 5 more minutes, using the spoon to break them down into
smaller pieces. Stir in the olives and 2 Tbs. of parsley and keep warm over
low heat. Check taste for salt/pepper and add as needed.

Cook the rotini until it's tender, about 10 minutes. Drain and add to meat
sauce. Cook together, stirring well for 5 more minutes on low heat. Serve
with remaining 2 Tbs. of parsley sprinkled over the top.