Sunday, October 30, 2011

Fusilli With Creamy Meat Sauce

Good Sunday Morning!  Whew it is cold here this morning. We had frost on the pumpkins, as my Mom would have said.  It could have been worse, some places on the East coast had a snow storm and received up to 30 inches of snow. Thank goodness, it's a little early where I live to receive snow yet.

This not only looks yummy, but IS yummy! This recipe will stick to your ribs and warm you right up after a day out in the snow or cold.

Hope you enjoy!


12 ozs ground beef
1 large onion, chopped
2 cloves garlic, minced
2 14 1/2 oz cans italian style tomatoes cut up
1 teaspoon dried italian seasoning, crushed
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
8 oz dried fusilli pasta
1/2 cup whipping cream
2 tablespoons snipped fresh parsley


For Sauce:

In a large saucepan cook ground meat, onion and garlic until meat is brown.  Drain off fat.  Stir in undrained tomatoes, italian seasoning, sugar, salt and pepper.  Bring to boiling; reduce heat.  Simmer, uncovered about 40 minutes or until most of the liquid is evaporated, stirring occasionally.

Meanwhile, cook pasta according to package directions; drain.  Return to saucepan; cover and keep warm.

Gradually stir the whipping cream into the sauce.  Heat through, stirring constantly.  Remove from heat.  Stir in parsley.

Transfer cooked pasta to dinner plates or a warm serving platter.  Spoon the sauce over pasta.  Makes 4 servings.

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