| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Dutch |
Pasta |
1 |
Servings |
INGREDIENTS
| 3 |
ts |
Olive or other vegetable oil |
| 3 |
c |
Garlic, finely chopped |
| 2 |
|
Onions, finely chopped |
| 2 |
|
Celery |
| 2 |
|
Carrots, finely chopped |
| 1 1/2 |
lb |
Ground beef |
| 1 |
c |
Milk |
| 2 |
c |
Tomatoes with juice |
| 1/4 |
ts |
Chili peppers, dried, hot re |
| 1/2 |
ts |
Basil, dried |
| 1/2 |
ts |
Oregano, dried |
| 1 |
ts |
Parsley, fresh or |
| 1 |
ts |
Parsely, dried |
| 1 |
ts |
Salt, or more to taste |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: 1:30 Heat oil in
a deep large skillet or dutch oven. Add garlic, onions, celery and carrots.
Cook until vegetables are tender. (about 8 minutes). Add meat and brown,
discard excess fat, if any. Add milk, cook covered 20 minutes over medium
low heat. Break up tomatoes. Add to meat mixture with juices. Add remaining
ingedients. Cook uncovered 1 hour. Taste and add seasoning if necessary.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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