| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | All newly t, Beef | 8 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1/2 | c | Chopped onion |
| 2 | c | Sliced mushrooms |
| 3/4 | lb | Lean ground beef |
| 1/2 | c | Dry white wine |
| 1 | cn | (28 oz.) Italian peled tomatoes |
| 1/2 | c | Water |
| 3/4 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | lb | Pappardelle or wide noodles |
INSTRUCTIONS
Heat oil in large nonstick skillet. Add onion; cook until softened, 4 minutes. Add mushrooms; cook until liquid evaporates, 5 minutes. Add beef; cook, breaking up clumps, until browned. Add wine; cook until wine evaporates. Add tomatoes with their liquid, water, salt and pepper; simmer uncovered, stirring occasionally until sauce thickens, about 15 minutes. Cook pasta according to package directions; drain. Ad to skillet, toss. Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #682 by L979@aol.com on Jul 21, 1997
A Message from our Provider:
“Jesus welcomes you back”