 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
2 tablespoons olive oil |
1 pound ground beef |
1 large onion, chopped |
4 garlic cloves, minced |
1/4 cup chopped fresh parsley |
1 teaspoon dried basil, crumbled |
1 teaspoon dried oregano, crumbled |
1 teaspoon paprika |
1 28-ounce can italian plum tomatoes, drained, chopped |
1 8-ounce can tomato sauce |
1/2 cup dry red wine |
16 ounces fusilli or other short pasta, freshly cooked |
1 cup grated parmesan |
Directions:
1. Heat oil in heavy large skillet over medium-high heat. Add ground beef and cook until brown, breaking up with fork, about 3 minutes. Using slotted spoon, transfer beef to plate. Add onion and garlic to skillet and sauté until onion is tender, about 5 minutes. Stir in parsley, basil, oregano and paprika and continue cooking 1 minute. Return beef to skillet; add tomatoes, tomato sauce and wine. Reduce heat to medium-low. Simmer until sauce is thick, about 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to simmer before continuing.)
2. Toss pasta with sauce and 3/4 cup grated Parmesan in large bowl. Sprinkle remaining Parmesan over pasta.
|
|