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 %|
Learn how to prepare shellfish like lobster, crab, shrimp and scallops that will rival even the best seafood restaurants.
If you're looking for a great main dish, try this recipe for orecchiette pasta with 5-minute cherry tomato sauce and balsamic glazed chicken thighs from Inedible to Incredible.