ITALIAN BEEF & PASTA

Italian Beef and Pasta --
 
  • Total Recipe Time: 2-1/4 hours
  • Makes 4 servings

INGREDIENTS

  1. 1-1/4 pounds boneless beef Chuck Steaks, cut 1/2 inch thick
  2. 1 tablespoon vegetable oil
  3. 1 medium onion, chopped
  4. 1 large clove garlic, minced
  5. 1 teaspoon dried Italian seasoning
  6. 1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained, broken up
  7. 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
  8. 1/4 cup dry red wine
  9. 1/2 pound small mushrooms, halved
  10. 4 ounces uncooked mostaccioli (1-1/2 cups)
  11. 2 tablespoons grated Parmesan cheese

INSTRUCTIONS FOR ITALIAN BEEF & PASTA

  1. Cut beef steaks into 1-inch pieces. Heat oil in stockpot over medium heat until hot. Brown beef, half at a time; remove. Pour off drippings.
  2. Add onion, garlic and Italian seasoning to stockpot; cook and stir 2 minutes. Add beef, tomatoes, broth and wine; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is tender.
  3. Stir in mushrooms and mostaccioli; continue cooking, covered, 20 minutes. Uncover; continue cooking 10 minutes or until pasta is tender. Stir in cheese.
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