8 ounces Malfalda (Mini Lasagne), Egg Noodles, or medium noodles
1 pound lean beef, cut into 1-inch cubes
1/2 large onion, chopped
2 carrots, scraped and sliced diagonally into 3/4-inch-thick ovals
1/2 sweet red pepper, cut into 1/2-inch strips
8 ounces small fresh mushrooms, cleaned
2 tomatoes, cut into wedges
1 cup red wine
1 bay leaf
1/4 cup fresh parsley, chopped
1/4 teaspoon hot red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas, thawed
Servings: 4
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 1 1/2 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
1 pound lean beef, cut into 1-inch cubes
1/2 large onion, chopped
2 carrots, scraped and sliced diagonally into 3/4-inch-thick ovals
1/2 sweet red pepper, cut into 1/2-inch strips
8 ounces small fresh mushrooms, cleaned
2 tomatoes, cut into wedges
1 cup red wine
1 bay leaf
1/4 cup fresh parsley, chopped
1/4 teaspoon hot red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas, thawed
Servings: 4
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 1 1/2 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
