Rotelle with ground beef and mushroom sauce from lhj
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ½ | cup | Minced onion |
| ¾ | pounds | Lean ground beef |
| ½ | Green pepper; thinly sliced | |
| 1 | small | Zucchini; cut into |
| ; 1/4-inch-thick half | ||
| ; moons | ||
| ½ | pounds | Mushrooms; sliced |
| 14 | ounces | Marinara sauce; jar |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| 1 | pounds | Rotelle (corkscrews); cooked according to |
| ; package directions | ||
Directions
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
Posted to MC-Recipe Digest V1 #978 by "abprice@..." <abprice@...> on Jan 2, 1998