| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | 2bl | 1 | servings |
INGREDIENTS
| 1 | lg | Onion; peeled and sliced |
| 2 | tb | Virgin olive oil |
| 2 | lg | Cloves garlic; peeled and crushed |
| 500 | g | Best quality minced steak |
| 1 | 600 ml bottle Italian-style tomato; Provista Sugo or | |
| ; cooking sauce such as Pomarola, Diavola | ||
| 1 1/2 | c | Water |
| 1/2 | ts | Salt |
| 250 | g | Medium pasta shells |
| 1 | c | Frozen peas |
| Freshly grated or shaved parmesan cheese |
INSTRUCTIONS
An easy all-in-one dish that freezes well and can be successfully reheated in the microwave. The flavour improves if made a day or two before serving. Fry sliced onion in virgin olive oil over a low heat until the onion is soft and glossy then add the garlic and minced steak and brown the meat lightly. Pour in the tomato cooking sauce then add 1 1/2 cups water and 1/2 level teaspoon salt. Cover loosely and simmer for about 20 minutes. Meanwhile, cook the shell pasta in a large pot of boiling salted water until al dente, about 15 minutes. Half-way through cooking the pasta add 1 cup frozen peas. Drain pasta and peas into a colander then add to the meat sauce and reheat gently. Serve sprinkled with grated or shaved parmesan cheese and accompany with a green salad drizzled with a garlicky French Dressing and some warm crusty bread or rosetta rolls. Serves 4 to 6 Converted by MC_Buster. Per serving: 400 Calories (kcal); 28g Total Fat; (60% calories from fat); 9g Protein; 31g Carbohydrate; 0mg Cholesterol; 1242mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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