The Red Hot Chili Paper

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Fettucini w/ Veggies
Linguini Vongole
Pasta Cake
Fusilli Vinaigrette
Garlic Mostaccioli
Garden Fettuccine
Macaroni Skillet
Chinese Tofu Salad
Garlic Mostaccioli


      2 tablespoons olive oil
      1 pound extra lean ground beef
      1/4 cup chopped celery
      1/4 cup carrots, diced
      1/4 cup onions, chopped
      4 fresh garlic cloves, minced
      1/2 pound mushrooms, sliced
      29 ounces Italian canned tomatoes, squashed
      6 ounces tomato paste
      1/2 cup dry red wine
      1 teaspoon dried basil
      1 teaspoon oregano
      1 pound mostaccioli, rigatoni, or spaghetti
      Grated Parmesan cheese


    Heat oil in large skillet and add beef, carrots, celery, onion and garlic. Cook until  beef is browned. Add mushrooms and cook until wilted. Add all other ingredients except  pasta and cheese. Stir, crushing tomatoes even more with a wooden spoon. Simmer over low  heat for half an hour, stirring occasionally. Cook mostaccioli according to package  directions. Serve pasta topped with sauce. Pass Parmesan cheese separately.

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