| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Pasta |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 3/4 |
c |
Ground beef |
| 1 |
t |
Flour, all-purpose |
| 1/2 |
c |
Dry white wine, Dry white wine put thru |
|
|
processor |
|
|
Salt and pepper |
| 3/4 |
c |
Beef broth |
| 12 |
oz |
Pasta, Pasta grated |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: 1:00 Chop
garlic and rosemary. Heat butter in saucepanand add ground beef,
flour, garlic and rosemary. Brown 3 minutes over medium heat. Turn
heat to high, add wine and allow to evaporate, stirring continually.
Add tomatoes, salt and pepper. Stir in stock, cover and simmer 30
minutes. Boil pasta al dente, drain and arrange in layers with the
sauce and a sprinkling of parmesan in a buttered ovenproof dish. Cover
the final layer with a few pieces of butter and bake 20 minutes at
375. Recipe By : "The great Italian Cookbook" Italian Academy of
Cookery Source: The Great Italian Cookbook Posted to MM-Recipes Digest
V3 #343 From: Captain <captain@iquest.net> Date: Sun, 15 Dec 96 09:59
EST
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