| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Pasta, Simmered |
2 |
servings |
INGREDIENTS
| 1 |
tb |
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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