A recipe from the first cookbook I ever purchased! This has a very nice taste, served over tagliatelle or noodles with Parmesan cheese sprinkled across the top of the sauce! Yum Yum!

Ingredients

4 serv.

onion, chopped↗1
carrot, diced↗1
stalk celery, diced↗1
green pepper, chopped↗1⁄2
tablespoons water↗2
tablespoon dry vermouth↗1
lb ground beef↗1
(8 ounce) cans tomato sauce↗2
garlic clove, minced↗1 -2
bay leaf↗1
teaspoon salt↗1⁄2
teaspoon pepper↗1⁄4
cup beef bouillon↗1
lb tagliatelle pasta noodles or 3/4 lb other pastas↗3⁄4
cup parmesan cheese↗1⁄4 - 1⁄2

Step-by-step instructions

1
In a large skillet saute' onion,carrot,celery and green pepper in water and the Vermouth until onion is translucent. Remove with a slotted spoon and set aside.
2
Brown ground beef in the same pan, add more vermouth if desired. Drain beef. Add vegetables,tomato sauce,garlic,bay leaf,bouillon,salt and pepper. Gently simmer uncovered for 30 minutes. Meanwhile cook pasta according to package instructions.DO NOT OVER COOK Pasta!
3
Discard bay leaf. Put pasta in a hot serving dish; pour meat sauce into center of the pasta. Sprinkle with Parmesan cheese. Serve Hot!

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App