Here's A One-Pot Pasta With Meat And Tomato Sauce

Weeknight magic.

Merle O'Neal / Christine Byrne / BuzzFeed

Makes 4 servings

Estimated active time: 10 minutes
Estimated total time: 30 minutes

INGREDIENTS
1 tablespoon canola oil
1 pound ground pork
Kosher salt and freshly ground pepper
1 medium onion, chopped
4 cloves garlic, chopped
2 tablespoons tomato paste
1 tablespoon dried oregano
1 14-ounce can crushed tomatoes
1 14-ounce can chopped tomatoes
2 cups low-sodium chicken stock
8 ounces dry bucatini pasta
1 5-ounce bag baby spinach
4 ounces Parmesan cheese, grated, plus more for serving

PREPARATION
Heat the oil in a large Dutch oven over medium-high heat. Add the ground pork and use a wooden spoon to break it up and spread it over the bottom of the pan, then season with salt and pepper. Cook, stirring occasionally, until the pork is lightly browned on all sides. Add the onion and garlic and cook, stirring often, just until the garlic is fragrant, about a minute. Add the tomato paste and oregano and stir to coat the pork and vegetables with the paste. Add the crushed tomatoes, chopped tomatoes, chicken stock, and ½ cup water. Season with more salt and pepper and stir everything together.

Add the bucatini and make sure it’s submerged in the liquid. Bring the mixture to a boil, then reduce it to a simmer. Cover the pot and cook for 10 minutes. Uncover the pot and stir the bucatini, then cover and cook for an additional 5 to 8 minutes, until the pasta is cooked al dente. When the pasta is cooked, add the spinach and Parmesan cheese and cook, stirring constantly, just until the spinach is wilted and the cheese is melted.

Serve immediately, with more Parmesan cheese.

Recipe by Christine Byrne

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Germans Tweeting About Eating Cheese With Nutella So We Actually Tried It

An investigation.

So much so, that BuzzFeed’s German team tried making a Nutella and cheese sandwich to find out what all the fuss was about.

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A Dad Made A Groundbreaking Revelation About Canadian Ketchup That's Blowing Up

From a family taste test to 90,000 shares.

Brian Fernandez has always bought Heinz ketchup. But after spotting a bottle of French’s ketchup in an Ontario store, he did some serious ketchup research. That birthed a surprisingly viral Facebook post linking ketchup and Canadian economic nationalism.

Brian Fernandez / Via facebook.com

Fernandez discovered that as of January French’s uses the very same Leamington, Ontario tomatoes that Heinz stopped buying when it closed its ketchup plant there. “Bye. Bye. Heinz,” Fernandez wrote. His post has now been shared over 90,000 times.

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“The only reason I posted that Facebook post was to inform people that Canadian jobs were lost because Heinz decided to pack up leaving 700-plus hard working Canadian farmers and plant workers without an income,” he said.

As for the number of Facebook shares, he calls it “mind boggling.”

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Many commenters had no idea about the Canadian backstory of French’s and Heinz ketchup. Some were now ready to give French’s a shot.

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Fernandez loved that French’s uses Canadian tomatoes and donates to food banks in the country. But in the end it still came down to taste. “We did a family taste test,” he said.

“Our teenage kids, Julien and Chanelle, like most teens are fussy,” he said. “After the blind taste test, they preferred French’s, as did my wife and I.”

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Gordon Ramsay Tried Girl Scout Cookies For The First Time And Was Not Impressed

Rude.

Gordon Ramsay stopped by Jimmy Kimmel Live! last night and tried Girl Scout cookies for the first time ever.

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Jimmy was kind enough to warn Gordon about the sacredness of Girl Scout cookies.

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And then presented him with three of the most popular flavors: Tagalongs, Thin Mints, and Samoas.

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Right off the bat, he wasn’t impressed.

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This Salad Is Going To Make You Feel So Good About Life After You Eat It

PERFECTO!

Now this is how you SALAD.

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Cucumber, Tomato, And Avocado Salad

• 1 English cucumber
• 4 Roma tomatoes
• 3 ripe avocados
• ½ red onion
• ¼ cup cilantro
• Juice of 1 lemon
• Salt and black pepper to taste
• 2 Tbsp. extra virgin olive oil

1. Place sliced cucumber, tomatoes, avocados, onion and cilantro in a large salad bowl.
2. Toss with olive oil, lemon juice, salt, and pepper.

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This Chicken Pot Pie Made By Chef Wolfgang Shut The Tasty Kitchen Down

What’s there not to love?

Chicken Pot Pie As Made By Chef Wolfgang Puck

• 2 pounds cooked boneless, skinless chicken, shredded
• Salt
• Freshly ground black pepper
• 4 Tablespoons vegetable oil
• 4 Tablespoons unsalted butter, at room temperature
• 4 Tablespoons all purpose flour
• ½ pound red-skinned potatoes, cut into ½-inch pieces
• ½ pound carrots, peeled and cut into ½-inch pieces
• 1 medium yellow onion, peeled and diced
• 2 garlic cloves, minced
• Pinch cayenne (optional)
• 2 cups good-quality canned chicken broth
• 1-2 Tablespoons heavy cream
• ½ cup shelled fresh peas or frozen peas
• Approximately ½ pound frozen puff pastry, defrosted following package instructions
• 1 large egg

Melt the butter in a large, tall saucepan. Add flour and whisk to ensure there are no lumps before adding the chicken stock. Cook out this mixture for 5-10 minutes while continuously stirring. Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.

Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning. Next, add the cream and stir to combine. Then, add the shredded chicken potatoes, carrots, onion, and garlic to the sauce. Cook the vegetables in the sauce for two to three minutes. Transfer the filling into a clean bowl and chill in the fridge for one hour, or until cool.

Preheat the oven to 400˚F / 200 ˚C.

Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn’t stick to your work surface. Use a bowl or plate about an inch larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.

Carefully spoon in your chilled filling into your dish.

Break the egg in a small dish and add a tablespoon of water or cream. Whisk with a fork and brush this egg wash on the edges of your dish. Brush a little of your egg wash on the rim of your dish. Lay your pastry over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure. Then brush the top and sides with more egg wash. Place your pot pies on a large baking sheet and bake for 25-35 minutes. Bake until your pastry is a nice golden, dark brown and there are no more grayish raw patches.

Let cool for five minutes before serving.

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How Well Do You Know The Food Emojis?

This is basically a Japanese snack food test.

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