Meat and Mushroom Sauce Fusilli: Sandi's Recipe of the Week - November 12

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Sandi's "Recipe Of The Week"
November 12 - 18, 2005

"Meat and Mushroom Sauce Fusilli"

Meat and Mushroom Sauce Fusilli

Recipe Source:
Recipe Card from
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Serving Size: Makes 6 servings

3 tablespoons	olive oil
1/2 pound	white button mushrooms, quartered
1	large onion, chopped
1	large carrot, peeled and chopped
1 rib	celery, chopped
2 cloves	garlic, chopped
1 pound	ground meat
12 ounces	dried fusilli
28 ounce can	crushed tomatoes
1 cup	beef broth
1 teaspoon	dried oregano
1 teaspoon	salt
1/4 cup	grated Parmesan cheese

Preparation Instructions:
1. Heat oil in large skillet over medium high heat. Add mushrooms, onion, carrot, and celery. Saute 10 minutes, adding garlic after 5 minutes of cooking.
2. Add meat; cook 5 minutes, breaking up clumps with a wooden spoon.
3. While sauce is cooking, prepare fusilli following package directions. Drain.
4. Add tomatoes, broth, oregano and salt to meat. Bring to boil; lower heat to medium high and cook 5 minutes, stirring occasionally.
5. Toss sauce with cooked pasta. Serve with parmesan.
Per serving: 511 calories; 27 g protein; 19 g fat; 61 g carbohydrates; 7 g fibre; 861 mg sodium; 52 mg cholesterol.

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