In a skillet, heat 2
teaspoons oil and sauté 1 can (260
grams) corned beef. Add 1/3 cup
halved mushrooms, 1 diced green bell pepper, and 1/3 cup corn kernels. Stir in 1
cup tomato sauce and ½ cup water. Simmer
for a few minutes. Season with salt and
pepper. Serve over hot cooked
fettuccini and sprinkle with grated
cheese.
TIP: When you
don’t have the time to thaw and cook ground meat for spaghetti sauce, try
corned beef.
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