Ingredients:
1 tablespoon olive oil
1 small onion, finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped carrot
3 cloves garlic, finely chopped
8 ounces lean ground beef
1 can (28 ounces) crushed tomatoes in puree, undrained
1/2 cup water
1/3 cup dry red wine
1 teaspoon chopped fresh marjoram or 1 teaspoon dried marjoram, crushed
1 teaspoon MAGGI Instant Beef Flavor Bouillon
Hot, cooked pasta
BUITONI Refrigerated Freshly Shredded Romano Cheese
Directions:
HEAT oil in large saucepan over medium-high heat. Add onion, celery, carrot and garlic; cook, stirring occasionally, for 3 to 4 minutes or until tender. Add beef; cook, stirring occasionally, for 4 to 5 minutes or until beef is no longer pink.
STIR in tomatoes and juice, water, wine, marjoram and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
SERVE over pasta. Sprinkle with cheese.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
15 minutes
Cooling Time: 0 minutes
Servings: 3
In this recipe:
