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Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 small onion , finely chopped

  3. 1/4 cup finely chopped celery

  4. 1/4 cup finely chopped carrot

  5. 3 cloves

  6. garlic , finely chopped

  7. 8 ounces lean ground beef

  8. 1 can (28 ounces) crushed tomatoes in puree , undrained

  9. 1/2 cup water

  10. 1/3 cup dry red wine

  11. 1 teaspoon chopped fresh marjoram or 1 teaspoon dried marjoram, crushed

  12. 1 teaspoon MAGGI Instant Beef Flavor Bouillon

  13. Hot, cooked pasta

  14. BUITONI Refrigerated Freshly Shredded Romano Cheese

Instructions Jump to Ingredients ↑

  1. HEAT oil in large saucepan over medium-high heat. Add onion, celery, carrot and garlic; cook, stirring occasionally, for 3 to 4 minutes or until tender. Add beef; cook, stirring occasionally, for 4 to 5 minutes or until beef is no longer pink.

  2. STIR in tomatoes and juice, water, wine, marjoram and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.

  3. SERVE over pasta. Sprinkle with cheese.

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