| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Beef, Italian | 6 | Servings |
INGREDIENTS
| 2 | cn | Beef broth — * see note |
| 1/2 | c | Macaroni — ** see note |
| 1 | lb | Ground round |
| 1 | cn | Red kidney beans |
| 1 | c | Spaghetti sauce — *** |
INSTRUCTIONS
1. Pour the beef broth and macaroni into saucepan. Bring to a boil over hi= gh heat and cook, stirring occasionally, until the macaroni is tender, abou= t 5 minutes. 2. Meanwhile, cook the ground beef in a frying pan, stirring to break up an= y large chunks, until the meat is brown; drain off the fat. 3. Drain the beans (reserve the liquid). Puree 1 cup of beans with all of = the reserved liquid in a blender. When the macaroni is tender, stir the pu= reed beans, whole beans, cooked meat and spaghetti sauce into the pot. Hea= t through and serve. =20 Recipe By : The 5 to 10 Cookbook From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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