Yield: 4 Servings
Measure | Ingredient |
---|---|
8 ounces | Mafalda (Mini Lasagne) OR- Egg Noodles, or... Medium Shells, uncooked |
1 pounds | Lean beef cut into 1-inch cubes |
½ large | Onion; chopped |
2 \N | Carrots; scraped and sliced diagonally into 3/4-inch thick ovals |
½ \N | Sweet red pepper cut into 1/2-inch strips |
8 ounces | Small fresh mushrooms cleaned |
2 \N | Tomatoes; cut into wedges |
1 cup | Red wine |
1 \N | Bay leaf |
¼ cup | Chopped fresh parsley |
¼ teaspoon | Hot red pepper flakes |
½ teaspoon | Salt |
¼ teaspoon | Black pepper |
1 cup | Frozen peas; thawed |
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 1½ 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; 48⅕ g Protein; 60.7 g Carbohydrates; 20 g Fat; 172 mg Cholesterol; 451 mg Sodium. Calories from Fat: 28%
Copyright National Pasta Association () (Reprinted with permission)