Saturday, March 28, 2009

Cappellini Prima Vera

1 lb. ground beef
1 24 ounce can crushed tomatoes
2 T chopped garlic
1 large onion, chopped
2 stalks celery, thinly sliced
2 carrots, thinly sliced
1 zucchini, halved lengthwise and thinly sliced
olive oil
1 lb. dried cappellini pasta (angelhair)
1 tsp. italian seasoning
1 tsp. dried hot pepper flakes
salt and pepper to taste

In large skillet, saute onion, celery, carrots and zucchini until vegies are almost tender. Add beef and garlic and cook until beef has lost its pink color. Don't burn the garlic! Add 1 or 2 tablespoons of oil if necessary. Sprinkle in seasonings and cook, stirring for 1 minute more. Stir in tomatoes and heat to boiling. Lower heat and simmer while pasta is cooking. Stir frequently. Boil pasta in salted water til slightly chewey. Drain well and mix with sauce.

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