| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pasta, Main dish |
4 |
Servings |
INGREDIENTS
| 16 |
oz |
Spaghetti |
| 4 |
|
Scallions, Thinly Sliced |
| 4 |
oz |
Water |
| 1 |
ts |
Basil |
| 2 |
oz |
Olive Oil |
| 1/2 |
lb |
Fresh Mushrooms, Sliced |
| 6 |
oz |
Tomato Paste |
| 12 |
oz |
Whole Tomatoes (Canned) |
| 1/2 |
ts |
Pepper |
| 4 |
|
Garlic Cloves, Crushed |
| 16 |
oz |
Ground Beef or Sausage |
| 1 |
ts |
Oregano |
| 1/2 |
c |
Grated Parmesan Cheese |
INSTRUCTIONS
1. Heat olive oil in large saucepan.
2. Add garlic, scallions and meat.
3. Cook over low heat 2-3 minutes or until lightly browned; stir
occasionally. Set aside.
4. Mix tomato paste and water in al large bowl. Stir until smooth.
5. Add whole tomatoes, mushrooms, oregano, basil and pepper; stir well.
6. Add mixture to saucepan and cook ovr low-medium heat for 2-3 minutes.
7. Reduce heat and simmer for 25-30 mintues.
8. Meanwhile, cook spaghetti in boiling water.
9. Immediately drain into colander. 10. Place spaghetti portions onto
plates. 11. Add sauce and sprinkle with grated parmesan cheese. 12. Serve
with Polo Brindisi Rosso wine.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The church is prayer-conditioned.”