| 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
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