Stand Time 5 minutes
Cook Time 15 minutes
Prep Time 15 minutes

YIELD Makes 4 servings

INGREDIENTS

1 pound 95% lean ground beef
1 cup chopped green bell pepper
1 cup chopped yellow onion
1 can (8 ounces) tomato sauce with basil, garlic and oregano
2 teaspoons Worcestershire sauce
4 ounces uncooked no-yolk egg noodles
1/4 teaspoon salt
1/2 cup chopped fresh parsley

PREPARATION:

  1. Heat 12-inch skillet over medium-high heat until hot. Add beef; cook and stir 4 minutes or until no longer pink. Drain. Set aside.
  2. Add pepper and onion to skillet; cook and stir 4 minutes or until onion is translucent. Return beef to skillet. Add tomato sauce and Worcestershire sauce; stir to blend. Bring to a boil. Reduce heat. Cover and simmer 15 minutes or until onion is tender.
  3. Meanwhile, cook pasta according to package directions, omitting salt and fat.
  4. Remove meat mixture from heat; stir in salt. Cover; let stand 5 minutes. Serve beef mixture over cooked pasta.
This recipe appears in: Beef
NUTRITIONAL INFORMATION:
Serving Size: about 1 cup beef and pepper mixture with 1/2 cup cooked noodles
Fiber 4 g
Carbohydrate 36 g
Cholesterol 66 mg
Saturated Fat 2 g
Total Fat 8 g
Calories from Fat 22 %
Calories 352
Protein 31 g
Sodium 432 mg
DIETARY EXCHANGE:
Vegetable 1
Starch 2
Meat 3

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