| 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 "abprice@wf.net" <abprice@wf.net> on
Jan 2, 1998
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