| Ground Beef Zucchini Ragout
1/2 pound of ground chuck
1 cup of chopped onion
1 cup of chopped green pepper
1/2 pound of fresh mushrooms, sliced
vegetable cooking spray
one 24 ounce can of tomato juice
1 bay leaf
1/2 teaspoon of salt
1/2 teaspoon of dried whole thyme
6 ounces of corkscrew pasta, uncooked
2 medium zucchini, thinly sliced |
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Combine the ground chuck, onion, green pepper, and mushrooms in a large Dutch oven coated with cooking spray. Cook over medium het 5 minutes or until meat is browned, stirring to crumble. Add tomato juice, bay leaf, salt, thyme and pasta. Cover and cook 5 minutes, stirring occasionally. Add zucchini and cook 5 minutes or until zucchini is tender. Remove and discard bay leaf before serving. 6 servings
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