Beef & Tortellini Marinara with Green Beans |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 11 |
|
This hearty Italian pasta stew is a tradition with my family. It's great served with crusty Italian bread to dip in the sauce and with a nice big green salad. I like to have a glass of red wine with this meal-in-one.—Joyce Frey, Jacksville, Kansas Ingredients:
1 pound beef stew meat |
2 tablespoons olive oil |
2 garlic cloves, minced |
1 jar (26 ounces) marinara or spaghetti sauce |
2 cups dry red wine or beef broth |
1 pound fresh green beans, trimmed |
1 can (14-1/2 ounces) italian diced tomatoes, undrained |
1/2 pound small fresh mushrooms |
2 envelopes thick and zesty spaghetti sauce mix |
2 tablespoons minced fresh parsley |
1 tablespoon dried minced onion |
2 teaspoons minced fresh rosemary |
1 teaspoon coarsely ground pepper |
1/4 teaspoon salt |
1 package (9 ounces) refrigerated cheese tortellini |
Directions:
1. In a large skillet, brown beef in oil until no longer pink. Add garlic; cook 1 minute longer. Transfer to a 5- or 6-qt. slow cooker.
2. Stir in the marinara sauce, wine, green beans, tomatoes, mushrooms, sauce mix, parsley, onion, rosemary, pepper and salt. Cover and cook on low for 6-8 hours or until meat is tender.
3. Stir in tortellini. Cover and cook on high for 30 minutes or until tortellini are heated through. Yield: 11 servings.
|
|