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Meat Sauce With Shell Pasta And Green Peas

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CATEGORY CUISINE TAG YIELD
Dairy French 2bl 1 Servings

INGREDIENTS

1 Onion, peeled and sliced
2 T Virgin olive oil
2 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 t 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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