Ronzoni Pasta With Meat Sauce Peperonata
Prep Time: 25 min.
Start to Finish: 45 min.
Ingredients:
3/4 lb. ground beef
2 tablespoons olive or vegetable oil
3 cups (about 1-1/2 large) green pepper, sliced into strips
2 cups (about 1 large) sweet red pepper, sliced into strips
1 cup sliced onion
3-1/2 cups (28-oz. can) whole tomatoes, undrained
1-3/4 cups (15-oz. can) tomato sauce
Salt and ground black pepper to taste
2 tablespoons red wine vinegar
5-1/3 cups (16 oz.) RONZONI Mezzani, uncooked
Grated Parmesan cheese
Instructions:
In medium skillet, cook meat until browned; drain and remove from heat. In large saucepan, heat oil; add peppers and onion. Cook until softened, about 10 minutes. Add tomatoes, tomato sauce, seasonings, vinegar and cooked meat. Cook 20 minutes or until thickened, stirring occasionally with spoon to break up tomatoes. Meanwhile, cook pasta according to package directions; drain. Toss pasta and sauce; serve with Parmesan cheese. 8 servings.
Source: Ronzoni Pasta website, 2001 (accessed on the Archive.org Wayback Machine)