My mother made her famous meat and carrots meal whenever she was running late, which happened a lot. It could have been one of those Rachel Ray under thirty minute meals – fast, easy, tasty. I loved it – still do…You’ll need:
- 1 lb. good quality ground meat (my mother would have the butcher – or the man behind the meat counter – grind up a filet – much to his dismay), but ground round will do.
- a bunch of carrots, some garlic, and fresh Italian parsley
- a sturdy iron skillet and some olive oil
Heat the skillet and then simmer sliced carrots with a little water to soften them. Drain the water and add extra virgin olive oil (EVOO) and 2 chopped cloves of garlic. Add beef and brown over medium heat. Add the chopped parsley last – after meat is mostly cooked. Salt and pepper to taste.
Potpourri with Rosemarie 