| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | April 1992 | 1 | servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | lb | Ground beef |
| 1 | lg | Onion; chopped |
| 4 | Garlic cloves; minced | |
| 1/4 | c | Chopped fresh parsley |
| 1 | ts | Dried basil; crumbled |
| 1 | ts | Dried oregano; crumbled |
| 1 | ts | Paprika |
| 1 | cn | Italian plum tomatoes; drained, chopped |
| ; (28-ounce) | ||
| 1 | cn | Tomato sauce; (8-ounce) |
| 1/2 | c | Dry red wine |
| 16 | oz | Fusilli or other short pasta; freshly cooked |
| 1 | c | Grated Parmesan |
INSTRUCTIONS
Heat oil in heavy large skillet over medium-high heat. Add ground beef and cook until brown, breaking up with fork, about 3 minutes. Using slotted spoon, transfer beef to plate. Add onion and garlic to skillet and saute until onion is tender, about 5 minutes. Stir in parsley, basil, oregano and paprika and continue cooking 1 minute. Return beef to skillet; add tomatoes, tomato sauce and wine. Reduce heat to medium-low. Simmer until sauce is thick, about 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to simmer before continuing.) Toss pasta with sauce and 3/4 cup grated Parmesan in large bowl. Sprinkle remaining Parmesan over pasta. Serves 6. Bon Appetit April 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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