| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Italian, Beef, Pasta | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Mushrooms; chopped |
| 1 | lb | Ripe tomatoes; 3-4 med., cut |
| 2 | tb | ;water |
| 1 | md | Onion; minced |
| 1 | cl | Garlic; minced |
| 6 | tb | Oil |
| 1/2 | Dried whole red pepper (try using pinch red pepper flakes) | |
| 1/2 | lb | Ground beef (scant) |
| Salt and pepper | ||
| 2 | Fresh basil leaves OR | |
| 1/8 | ts | Dried basil leaves |
| 1 | lb | Macaroni; cooked, hot |
| 1 | c | Parmesan cheese |
INSTRUCTIONS
Boil tomatoes 5 mins. Saute onion and garlic in oil and add red pepper. When barely colored, add meat, salt and pepper. Brown 5 mins. Add mushrooms, basil, and some water (about 2 tablespoons). Put tomatoes through food processor or chop finely. Simmer 35 mins until sauce is fairly thick. Mix sauce and macaroni. Top with cheese. Mix well. From the MM database of Judi M. Phelps. [email protected], [email protected], or [email protected] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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