Pasta with Beef and Pepper

Pasta with Beef and Pepper
Photo by allrecipes.com

Ingredients

  • 1 pound lean ground beef
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon dried oregano or thyme, crushed
  • 2 cloves garlic, minced
  • 1 ¼ cups soft French or Italian bread crumbs
  • ¼ cup finely chopped onion
  • 2 ounces Parmesan or Romano cheese, finely shredded
  • + 12 more ingredients
    • 4 ounces Italian fontina or mozzarella cheese, shredded
    • 1 egg, beaten
    • Mealmaker Meatballs:
    • 1 medium onion, quartered and thinly sliced
    • 1 medium fennel bulb, trimmed and cut into thin, bite-sized strips
    • Salt and ground black pepper
    • 1 (24 ounce) jar Classico® Tomato and Basil pasta sauce
    • 1 tablespoon olive oil or cooking oil
    • 2 cloves garlic, minced
    • 2 medium carrot, thinly bias-sliced
    • 8 ounces dried pappardelle pasta or fettuccine
    • 1 recipe Mealmaker Meatballs (see below)

1. Prepare and bake Meatballs (see Step 3). In a large pot or kettle cook pasta according to package directions until just tender; drain. 2. Meanwhile, in a 10-inch skillet cook fennel, onion, carrots, and garlic in hot oil over medium heat for 7 minutes or until vegetables are tender. Return pa...

View full recipe at SpringPad

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