INGREDIENTS

INSTRUCTIONS

1. Bring 2-1/2 cups of unsalted water to boil in a covered 4-1/2 quart (or
larger) Dutch oven or soup pot. When the water reaches a rapid boil, add
the noodles and cook until firm-tender, about 9 minutes.
2. Meanwhile, heat the oil in an extra deep 12-inch nonstick skillet over
medium heat. Peel and coarsely chop the onion, adding it to the skillet as
you chop. Add the mushrooms and meat to the skillet and raise the heat to
medium-high, turning and breaking up the meat from time to time.
3. Cube the green pepper and zucchini, adding the vegetables to the skillet
as you chop. Add the carrots, Italian seasoning, garlic powder, sugar,
cinnamon, stewed tomatoes, tomato sauce and tomatyo paste. Stir well.
4. Add the water and stir until all of the tomato paste is well
incorporated. Mix the cornstarch with 1 tablespoon of cold water in a small
jar that has a lid. Shake well until the lumps disappear and then drizzle
the cornstarch over the sauce. Stir well, and season with salt and black
pepper if desired. Serve at once over hot drained noodles.
Contributor: Orange County Register Food Section Yield: 8 servings
Posted to MM-Recipes Digest  by Jack Elvis <jackelvis@moonlink.net> on Mar
25, 1998

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