| 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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