| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Spanish | All newly t, Soups & ste | 2 | Servings |
INGREDIENTS
| 1/4 | lb | Ground beef |
| 1/4 | ts | Salt |
| 1 | ds | Pepper |
| 1 | cn | (8 oz.) tomato sauce |
| 1 | md | Carrot, sliced |
| 1 | cn | (2 oz.) mushroom stems and pieces |
| 2 | tb | Chopped onion |
| 2 | tb | Sliced pimento stuffed olives |
| 1/2 | ts | Sugar |
| 1/2 | c | Water |
| 1/4 | c | Dry red wine |
| Grated parmesan cheese, optional |
INSTRUCTIONS
In saucepan cook ground beef till browned; drain off fat. Stir in salt and pepper. Add tomato sauce, carrot, mushrooms, onion, olives, and sugar. Stir in water and wine. Cover; simmer for 30-35 minutes or till carrot is tender, stirring occasionally. Sprinkle individual servings with parmesan cheese, if desired. Makes 2 servings. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #655 by L979@aol.com on Jul 6, 1997
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