This was an excellent dinner! It went great with a tall glass of white wine.
- olive oil
- 1 onion, diced
- about 6 baby carrots, sliced
- 1 pkg (5 oz) sliced shiitake mushrooms (or your favorite variety)
- 1 lb ground beef
- 1 small can diced tomatoes
- 1 medium yellow squash, quartered lengthwise, sliced
- 1⁄2 cup dry white wine
- 1 lb rigatoni pasta, cooked according to package
- Heat a little oil in a large frying pan. Add carrots and onion saute over medium heat about 10 minutes, or til carrots soften.
- Stir in mushrooms.
- Add beef and cook, til beef no longer pink. Drain mixture.
- Stir in tomatoes, squash and wine and squash; bring to a boil.
- Reduce heat to medium low and simmer 1 hour, stirring occasionally.
- Toss pasta with about 1 cup sauce mixture. Serve remaining sauce over the top.
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Comments: 20
Not laughing at your allergy, of course ;)
Thank-You for Sharing the Recipe.
here's a recipe for it
http://www.channel4.com/food/recipes/popular-cuisines/british/cottage-pie-with-cheddar-and-parsnip-mash-recipe_p_1.html