This rich, beefy pasta dish was a big hit with my boyfriend. He said it reminded him of Hamburger Helper without all the salt, and I agree! This dinner comes together quickly and doesn’t require too many dishes.
Ingredients
8 oz fettuccine noodles
12 oz white mushrooms, sliced
3 cloves garlic, minced (I use the kind from a jar)
2 T butter
1/2 pound ground beef (I used a full pound)
1/3 cup red wine (use good wine…not cooking wine!)
2 T tomato paste
2 T grated Parmesan
Directions
1. Boil water for the pasta and cook until al dente. Drain and reserve 1 cup pasta cooking water.
2. Meanwhile, in a large skillet, cook mushrooms and garlic in butter over medium-high until browned, 5 minutes.
3. Add beef to skillet; cook until browned, 5 minutes.
4. Add wine and tomato paste to skillet; simmer 5 minutes.
5. Add pasta and reserved cooking liquid to skillet; toss to coat. Top with Parmesan.
From Rachael Ray
The warm weather means it is time for fruity, light desserts! I love berry picking and making pies in the summer, but it is not berry season in Michigan yet. However, that doesn’t mean you can’t whip up something with frozen berries! I made this over the weekend and served it warm with vanilla ice cream, yum!
Ingredients
3 cups of frozen berries (I bought a pack with a mix of raspberries, blackberries and blueberries)
2 T white sugar
1 cup all-purpose flour
1 cup rolled oats
¾ cup brown sugar
1/2 t cinnamon
1/4 t nutmeg
3/4 cup butter
Directions
1. Preheat oven to 350 degrees.
2. In a large bowl, gently toss together berries and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Altered from AllRecipes
