| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | April 1992 | 1 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | lb | Ground beef |
| 1 | Onion, chopped | |
| 4 | Garlic cloves, minced | |
| 1/4 | c | Chopped fresh parsley |
| 1 | t | Dried basil, crumbled |
| 1 | t | Dried oregano, crumbled |
| 1 | t | Paprika |
| 1 | Italian plum tomatoes | |
| drained chopped | ||
| 28-ounce | ||
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2120
Calories From Fat: 1383
Total Fat: 152.5g
Cholesterol: 428.2mg
Sodium: 3863.7mg
Potassium: 3289.5mg
Carbohydrates: 50g
Fiber: 17.1g
Sugar: 19.4g
Protein: 134.4g