Stand Time 5 minutes
Cook Time 15 minutes
Prep Time 15 minutes
YIELD Makes 4 servings
|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|
|1/2||cup chopped fresh parsley|
- 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.
- 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.
- Meanwhile, cook pasta according to package directions, omitting salt and fat.
- Remove meat mixture from heat; stir in salt. Cover; let stand 5 minutes. Serve beef mixture over cooked pasta.
|Serving Size:||about 1 cup beef and pepper mixture with 1/2 cup cooked noodles|
|Saturated Fat||2 g|
|Total Fat||8 g|
|Calories from Fat||22 %|
If you're looking for a main dish, try this recipe for pork chops with vinegar peppers from Table 12.
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.