| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Beef, Italian, Pasta |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Mushrooms, chopped |
| 1 |
lb |
Ripe tomatoes, 3-4 med. cut |
| 2 |
T |
water |
| 1 |
|
Onion, minced |
| 1 |
|
Garlic, minced |
| 6 |
T |
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 |
t |
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.
jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: Everything else will fade”