Italian Meat Sauce
|Mushrooms||2 Cup (32 tbs), sliced|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Garlic||2 Clove (10 gm), minced|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Italian seasoning||2 Teaspoon, dried|
|Black pepper||1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Tomato puree||1 Can (10 oz)|
Crumble meat into a microwave-safe colander; set colander in a glass pie plate.
Microwave at HIGH 8 minutes or until browned, stirring every minutes; discard drippings.
Set meat aside.
Combine mushrooms, onion, and garlic in a 3 quart casserole.
Cover with wax paper, and microwave at HIGH 5 minutes or until onion is tender.
Add meat, wine, and remaining ingredients to casserole; stir well.
Cover and microwave at HIGH 6 minutes or until thoroughly heated, stirring after 3 minutes.
Serve over pasta