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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 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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