8 oz Mafalda (Mini Lasagne), Egg Noodles, or
medium Shells, uncooked
1 lb Lean beef in 1" cubes
1/2 large Onion, chopped
2 Carrots, scraped/sliced diagonally, in 3/4" thick oval
1/2 Sweet red pepper, in 1/2" strips
8 oz Small fresh mushrooms, cleaned
2 Tomatoes, in wedges
1 cup Red wine
1 Bay leaf
1/4 cup Chopped fresh parsley
1/4 tsp Hot red pepper flakes
1/2 tsp Salt
1/4 tsp Black pepper
1 cup Frozen peas, thawed
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In a large heavy pot, combine beef, onion, carrots, red pepper, mushrooms, tomatoes, wine, bay leaf, parsley and red pepper flakes. Cover and simmer over low heat for 1 1/2 hours, stirring occasionally. Stir in salt, black pepper and pasta. Cover and cook 10 minutes, stirring occasionally. Add peas and stir to mix. Serve hot. Serves 4-5. Each serving contains; 652 Calories; 48.2 g Protein; 60.7 g Carbohydrates; 20 g Fat; 172 mg Cholesterol; 451 mg Sodium. Calories from Fat: 28% MC formatting and posted by bobbi744@sojourn.com Recipe By : Pasta Home Page
Posted to MC-Recipe Digest V1 #269
Date: Wed, 30 Oct 1996 13:56:02 -0500
From: Roberta Banghart <bobbi744@sojourn.com>
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