Italian Meats and Poultry Recipes - Beef and Sweet Pepper Pasta

Ingredients

• 8 ounces dried fettuccine or pappardelle pasta

• 1 tablespoon olive oil or cooking oil

• 1 medium fennel bulb, trimmed and cut into thin bite-size strips

• 1 medium onion, quartered and thinly sliced

• 2 medium carrots, thinly bias sliced

• 2 doves garlic, minced

• 1 recipe Old-Fashioned Meatballs

• 1 26-ounce jar spicy red pepper pasta sauce or mushroom and ripe olive pasta sauce

• Salt

• Black pepper

• 4 ounces fontina cheese or mozzarella cheese, shredded (1 cup)

• 1/2 cup finely shredded Parmesan cheese or Romano cheese12 ounces)

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Method:

1. Cook pasta according to package directions just until tender. Drain well. Return pasta to hot saucepan; cover and keep warm.

2. Meanwhile, in a large skillet heat oil over medium heat. Add fennel, onion, carrots, and garlic; cook about 7 minutes or until vegetables are tender.

3. Add vegetable mixture, Old-Fashioned Meatballs, and pasta sauce to pasta; toss to coat. Heat through. Season to taste with salt and pepper.

4. Top individual servings with the fontina cheese and Parmesan cheese.