Italian Style "Gulyás"

This dish is a take on American-style gulyás (goulash).  Gulyás is a traditional Hungarian dish and is typically a version of a thick stew; there are many versions of gulyás - most of them are beef-based and feature a rich, paprika-laden sauce.  This recipe is a combination of some Italian-inspired ingredients but is in the same spirit as a gulyás - it warms the body and the soul.

Italian Style "Gulyás"

1 lb. supreme lean ground beef or turkey

1 yellow onion, diced

1 green bell pepper, diced or sliced thinly

4 cloves of garlic, minced

1 large zucchini, cut in thin coins (about 1/8 - 1/4" thick)

1 tsp. Italian seasoning

1/2 tsp. basil

14 oz. diced tomatoes, with juice

8 oz. gemelli or elbow pasta**

2/3 cup Pecorino Romano or Parmesan cheese, grated, plus more for serving***

Olive oil, for sautéing

Kosher salt and fresh black pepper

In a large skillet, brown the meat over medium heat.  Remove the meat, set aside and drain away any grease.

Sauté the onion and bell pepper in 2 tbsp. olive oil over medium-low heat until tender.  Add the garlic and sauté until fragrant.  Add the zucchini, season with salt, pepper and the herbs.  Sauté until the zucchini starts to soften around the edges.  Add the meat back in and add the tomatoes.  Simmer for 15 - 20 minutes.

Cook the pasta until al dente according to the package directions in plenty of salted water.

In a large mixing bowl (or the pasta pot), toss the pasta, meat mixture and cheese together.  Serve immediately with crusty Italian bread and extra cheese for sprinkling over the top.

**Gemelli is a variant of spiral-shaped pastas.  It might be a little difficult to find, but Barilla (in the blue box) makes gemelli.  Personally, I feel that using the gemelli makes for a better presentation over simple elbow noodles because of its unusual shape.  However, if you can't find gemelli, by all means, use elbow macaroni or any other type of spiral noodle of your choice (like rotini or fusilli).

***You can use either Pecorino Romano or Parmesan cheese alone, but I highly recommend using a Romano/Parmesan blend for maximum flavor.  It really makes the dish something special.  You may also serve a side salad along with this dish and for a beverage, I recommend a light lager beer.  

This recipe makes a LOT of food, so it can easily serve 4 - 5 people with large portions.