| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Beef, Carrots, Main dishes, Mushrooms | 4 | Servings | |
INGREDIENTS
| 8 | oz | Mafalda (Mini Lasagne), Egg Noodles; or |
| md | Shells; uncooked | |
| 1 | lb | Lean beef in 1" cubes |
| 1/2 | lg | Onion; chopped |
| 2 | Carrots, scraped/sliced diagonally; in 3/4" thick oval | |
| 1/2 | Sweet red pepper; in 1/2" strips | |
| 8 | oz | Small fresh mushrooms; cleaned |
| 2 | Tomatoes; in wedges | |
| 1 | c | Red wine |
| 1 | Bay leaf | |
| 1/4 | c | Chopped fresh parsley |
| 1/4 | ts | Hot red pepper flakes |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1 | c | Frozen peas; thawed |
INSTRUCTIONS
In a large heavy pot, combine beef, onion, carrots, red pepper, mushrooms, tomatoes, wine, bay leaf, parsley and red pepper flakes. Cover and simmer over low heat for 1 1/2 hours, stirring occasionally. Stir in salt, black pepper and pasta. Cover and cook 10 minutes, stirring occasionally. Add peas and stir to mix. Serve hot. Serves 4-5. Each serving contains; 652 Calories; 48.2 g Protein; 60.7 g Carbohydrates; 20 g Fat; 172 mg Cholesterol; 451 mg Sodium. Calories from Fat: 28% MC formatting and posted by bobbi744@sojourn.com Recipe By : Pasta Home Page Posted to MC-Recipe Digest V1 #269 Date: Wed, 30 Oct 1996 13:56:02 -0500 From: Roberta Banghart <bobbi744@sojourn.com>
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