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Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra virgin 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 garlic , finely chopped

  6. 8 ounces lean ground beef

  7. 1 can (15 ounces) crushed tomatoes in puree , undrained

  8. 1/2 cup water

  9. 1/3 cup dry red wine

  10. 1 teaspoon chopped fresh marjoram or 1 teaspoon dried marjoram , crushed

  11. 1/2 teaspoon MAGGI Reduced Sodium Beef Flavor Instant Bouillon

  12. 1 package (9 ounces) BUITONI Refrigerated Linguine

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. 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. PREPARE pasta according to package directions. Serve sauce over pasta.

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