| Classic Italian, this pasta dish is regaining popularity. Our recipe has been revised with wholesome shortcuts. |
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| 8 servings |
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[1]
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2
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pounds
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ground chuck
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[2]
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1
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green pepper (finely chopped)
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[3]
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1
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onion (finely chopped)
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[4]
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2
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celery stalks (finely chopped)
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[5]
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1
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tablespoon
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minced garlic
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[6]
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1
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pound
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mushrooms (diced)
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[7]
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6
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cups
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V8 tomato juice
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[8]
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1
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package
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wide egg noodles (cooked)
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[9]
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1/4
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cup
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apple cider vinegar
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[10]
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1
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tablespoon
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brown sugar
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[11]
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1
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cup
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green olives (chopped)
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[12]
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3
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tablespoons
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bacon bits
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1. Scramble ground chuck in skillet until fully cooked and lightly browned.
2. Drain excess oil.
3. Add green pepper, onion, celery, minced garlic and mushrooms.
4. Sautee over medium heat 3 minutes, just until onions become slightly translucent.
5. Add V8 and simmer over medium heat 20 minutes. During interim, cook noodles in separate pot.
6. To sauce, add vinegar, brown sugar, green olives, bacon bits and pepperoni. Stir well.
7. Mix sauce and noodles.
8. Cover with cheese and bake at 350° for 30 minutes.
9. After baking, broil (if necessary) until cheese is golden brown.
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