Pork and Sea Shells with Summer Vegetables The Best Recipes

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Pork and Sea Shells with Summer Vegetables

"Chunks of browned beef and summer season veggies are cooked in a tomato sauce and served over seashell pasta."

Ingredients :

1 (16 ounce) bundle seashell pasta
3 tablespoons olive oil, divided
6 boneless red meat loin chops, cut into chunk sized pieces
Worcestershire sauce to taste
salt and pepper to taste
1 medium green bell pepper, chopped
1 yellow squash, cut into bite sized portions
1 zucchini, cut into chunk sized portions
6 oz sparkling mushrooms, sliced
1 medium onion, chopped
3 cloves garlic, finely chopped
1 (15 ounce) can tomato sauce
1 (14.Five ounce) can diced tomatoes with juice
2 tablespoons tomato paste
1/4 cup crimson wine
2 1/three tablespoons dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
1 sprint purple pepper flakes
grated Parmesan cheese for topping

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H15M

Bring a large pot of lightly salted water to a boil. Add seashell pasta, prepare dinner for eight to ten minutes, until al dente, and drain.
Heat 1 tablespoon olive oil in a huge skillet over medium-excessive heat. Place the beef inside the skillet, and season with Worcestershire sauce, salt, and pepper. Cook and stir 10 minutes, or until nearly performed. Remove from warmth, and set apart.
Heat the final olive oil in the skillet over medium warmness. Cook and stir the green pepper, squash, zucchini, mushrooms, onion, and garlic 3 to four mins. Return the red meat to the skillet.
Mix in the tomato sauce, diced tomatoes, tomato paste, and wine into the skillet. Season with basil, thyme, oregano, bay leaves, and crimson pepper flakes. Reduce warmth to low, and simmer 35 mins. Remove the bay leaves, and serve over the cooked pasta with a sprinkling of Parmesan cheese.

Notes :

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