| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Sauce | 6 | Servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 1/2 | c | Minced onion |
| 3/4 | lb | Lean ground beef |
| 1/2 | Green pepper; thinly sliced | |
| 1 | sm | Zucchini; cut into |
| ; 1/4-inch-thick half | ||
| ; moons | ||
| 1/2 | lb | Mushrooms; sliced |
| 14 | oz | Marinara sauce; jar |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 1 | lb | Rotelle (corkscrews); cooked according to |
| ; package directions |
INSTRUCTIONS
1. Heat oil in a large skillet over medium-high heat. Add onion and cook 3 minutes. Add beef and cook until no longer pink, 3 minutes. Add green pepper, zucchini and mushrooms; cook 4 minutes. Add marinara sauce; bring to boil. Stir in salt and pepper. 2. Toss sauce with hot pasta in serving bowl. Prep time: 10 minutes Cooking time: 12 minutes Degree of difficulty: Easy (C) Copyright 1997, Meredith Corporation, All Rights Reserved Busted by Barb, Possum Kingdom Lake NOTES : Monday, December 22, 1997 5:10 AM Here.s a meat sauce that.s ready in minutes but tastes like it simmered for hours. Serve it with a pasta full of ridges like rotelle or radiatore to catch all the juices. Recipe by: LHJ ONLINE http://www.lhj.com Posted to MC-Recipe Digest V1 #978 by "[email protected]" <[email protected]> on Jan 2, 1998
A Message from our Provider:
“He who kneels before God can stand before anyone.”