Classic meat sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ½ | cup | Chopped onion |
| 2 | cups | Sliced mushrooms |
| ¾ | pounds | Lean ground beef |
| ½ | cup | Dry white wine |
| 1 | can | (28 oz.) Italian peled tomatoes |
| ½ | cup | Water |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | pounds | Pappardelle or wide noodles |
Directions
Heat oil in large nonstick skillet. Add onion; cook until softened, 4 minutes. Add mushrooms; cook until liquid evaporates, 5 minutes.
Add beef; cook, breaking up clumps, until browned. Add wine; cook until wine evaporates. Add tomatoes with their liquid, water, salt and pepper; simmer uncovered, stirring occasionally until sauce thickens, about 15 minutes.
Cook pasta according to package directions; drain. Ad to skillet, toss.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #682 by L979@... on Jul 21, 1997
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