This hearty pasta dish made with fresh green beans is a meal in itself. It’s great served with crusty Italian bread to dip in the sauce and a nice big green salad.
—JOYCE FREY MACKSVILLE, KS
PREP: 30 MIN. • COOK: 6 1 /2 HOURS • MAKES: 11 SERVINGS
1 pound beef stew meat
2 tablespoons olive oil
2 garlic cloves, minced
1 jar (26 ounces) marinara or spaghetti sauce
2 cups dry red wine or beef broth
1 pound fresh green beans, trimmed
1 can (14 1 /2 ounces) Italian diced tomatoes, undrained
1 /2 pound small fresh mushrooms
2 envelopes thick and zesty spaghetti sauce mix
2 tablespoons minced fresh parsley
1 tablespoon dried minced onion
2 teaspoons minced fresh rosemary
1 teaspoon coarsely ground pepper
1 /4 teaspoon salt
1 package (9 ounces) refrigerated cheese tortellini
1. In a large skillet, brown beef in oil until no longer pink. Add garlic; cook 1 minute longer. Transfer mixture to a 5- or 6-qt. slow cooker.
2. Stir in the marinara sauce, wine, green beans, tomatoes, mushrooms, sauce mix, parsley, onion, rosemary, pepper and salt. Cover and cook on low for 6-8 hours or until meat is tender.
3. Stir in tortellini. Cover and cook on high for 30 minutes or until tortellini are heated through.
PER SERVING 1 cup: 310 cal., 10g fat ( 3g sat. fat ) , 37mg chol., 1118mg sod., 29g carb. ( 11g sugars, 3g fiber ) , 14g pro.