From Stop and Shop
Offer steamed broccoli, a crisp green salad and crusty Old World bread to complete the meal.
6 oz portobello mushrooms, cleaned and stems discarded
1 pound ground chuck
2 tsp finely minced garlic
1 medium red bell pepper, seeded, cut into 1/2″” chunks
2/3 cup dry red wine
1 cup beef consomme
3 tbsp tomato paste
2 tsp dried oregano
1/4 tsp each salt and pepper
2 tbsp flour
1/4 cup water
8 oz angel hair pasta, dry
1/4 cup grated Parmesan cheese
Cut mushrooms into 1/2″ chunks, set aside.
In a large skillet over medium heat, brown ground beef. Remove from pan, reserve. Drain fat, except 1 teaspoon and add mushrooms, garlic, and red pepper to skillet. Cook over low heat until vegetables are soft.
Return beef to pan. Stir in wine, consommé, tomato paste, oregano and seasonings. Cook until heated through.
In a small bowl, whip together flour and water until smooth. Stir into beef mixture and cook until thickened and bubbly.
Meanwhile, cook pasta according to package directions. Drain and divide pasta among 4 shallow pasta bowls. Top with beef/mushroom mixture. Sprinkle cheese atop beef.