Saturday, March 23, 2013


1 lb lean ground beef
1 tbsp canola oil
1 medium onion, chopped
1 tbsp minced garlic
2 celery ribs, diced
1 1/2 cups shredded yellow squash
1 1/2 cups shredded zucchini
1/2 cup shredded carrot
1 jar (26-oz) marinara sauce
1 tbsp balsamic vinegar
1 tbsp butter
1 tsp chopped fresh thyme
8-oz rotini pasta
Parmesan cheese for garnish, if desired.

In a large skillet over medium-high heat, cook the ground beef until no longer pink while stirring to crumble.  Drain beef well, discarding the drippings.

Using a paper towel, wipe excess grease from the skillet.  Add the canola oil to the skillet, heating over medium heat until hot.  Add the onion and garlic; cook, stirring, until tender.  Stir in the vegetables.

Add the drained beef back into the skillet.  Stir in the sauce, vinegar, butter, and thyme.  Bring the mixture to a boil over medium-high heat then reduce to medium-low.  Add a lid to the skillet and simmer mixture approximately 30 minutes until the veggies are tender; stir occasionally.

While sauce simmers, cook the rotini according to the package directions.  Drain well and serve the sauce over the pasta.  Garnish with Parmesan cheese, if desired.

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