| 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>
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”