Pasta Mojave

Contributed by Lord Richard

Ingredients:

1 pkg. Lawry's Spaghetti Sauce mix
1 lb. extra lean ground beef
one 7 3/4 oz. can El Pato Salsa de Chile fresco
one 4 oz. can sliced mushrooms
1 Bay leaf
1/2 cup chopped onions
1 tablespoon butter
your favorite red wine varietal
your favorite pasta (I like to use cracked black pepper fettuccine from Pasta La Bella)

In a large skillet, brown the ground beef and drain the fat.

Add the Spaghetti Sauce mix, Salsa de Chile Fresco, mushrooms, onions, Bay leaf, butter to the meat.

Pour in 2 1/4 cups of red wine and mix everything together well.

Cook according to the sauce mix package.

Boil your pasta separately.

After the sauce is done simmering, the Bay Leaf should be removed before spooning the sauce over the pasta.

This page last updated 12/05/1999