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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Tastes like a restaurant's! Double the sauce and freeze the extra in single-serving containers for super-fast meals. Ingredients:
1 lb ground beef |
2 carrots, chopped, about 1 cup |
1 onion, chopped, about 1 cup |
1 celery rib, chopped, about 1/2 cup |
1/2 teaspoon salt |
1/2 cup red wine |
1 (24 ounce) jar marinara sauce |
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic |
1 lb penne pasta |
1 cup frozen peas, thawed |
1 tablespoon chopped fresh parsley |
Directions:
1. In large nonstick skillet over medium-high heat, cook beef, carrots, onion, celery and salt, stirring occasionally, until browned, 6-7 minutes. If desired add wine; cook 1 minute. Stir in sauce and tomatoes.
2. Cover; bring to boil. Over low heat, cook 30 minutes or until vegetables are tender. Meanwhile, cook pasta according to package directions. Stir peas into sauce; cook until heated through, about 2 minutes. Drain pasta; transfer to serving bowl. Top with sauce and sprinkle with parsley.
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