Yield: 2 servings
Measure | Ingredient |
---|---|
1 each | Lge. Carrot, Thinly Sliced |
2 tablespoons | Chopped Onion |
1 tablespoon | Water |
½ pounds | Lean Ground Beef |
1 cup | Tomato Sauce |
½ cup | Water |
2 tablespoons | Dry Red Wine |
½ teaspoon | Sugar |
¼ teaspoon | Salt |
1 x | Dash Garlic Powder |
1 x | Dash Pepper |
2 tablespoons | Shredded Cheddar Cheese |
In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1 T water, covered, on 100% power for 2 minutes. Stir the ground beef into the partially cooked vegetables. Micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. Drain off the fat. Stir in tomato sauce, ½ cup water, dry red wine, sugar, salt, garlic powder and pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. Sprinkle with shredded cheddar cheese and serve.