Monday Gratin

We had a goodly amount of braised beef left over from Sunday's ravioli, so last night I used that to make a pasta gratin. I made the sauce by sauteeing diced onion and garlic slices, adding canned tomatoes, some coarsely chopped dandelion greens, and the leftover beef, and seasoning with a bit of crushed red pepper. I used penne as the pasta and topped the gratin with a mixture of grated gouda, bread crumbs, and a drizzle of good olive oil.

The result was excellent. Pre-mixing the grated cheese with the breadcrumbs leads to a nice topping with distinct crunchy pieces of cheese. mmmm, crunchy topping.

To go with the gratin, I sauteed some (briefly steamed) broccoli in butter and mixed in a bit of dijon mustard and martini. We also had the requisite green salad.