| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian, Pasta, Simmered | 2 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 1/2 | Yellow onion, chopped | |
| 1/2 | lb | Lean ground beef, ground |
| chuck or top round | ||
| 4 | Fresh parsley sprigs | |
| chopped no stems | ||
| 2 | Tomatoes, ripe and unpeeled | |
| 1/2 | c | Dry red wine |
| Sea salt | ||
| Fresh ground black pepper |
INSTRUCTIONS
Heat oil in a sautT pan or skillet; add onion and cook 1 minute. Stir in meat and parsley and cook 2- 3 minutes, until meat is browned. Slice tomatoes into pan, mashing them with a fork as they cook. Add wine and season to taste. Cover pan and cook over medium heat 10 minutes. NOTES : The food and cuisine of Bologna are superb; spaghettis and macaronis in all shapes are among Bologna's glories. Recipe by: =AC Cole Publishing Posted to MM-Recipes Digest V4 #4 by Kyle & Elisabetta <Nacheroo@firenze.**> on Feb 01, 99, converted by MM_Buster v2.0l.
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