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Penne Strascicate

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“Florentine Style Pasta. Valley of the Moon Winery recipe by Chef Robin Lehnhoff-McCray.”
READY IN:
1hr
SERVES:
4
YIELD:
1 4 plates
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy bottomed saucepan, saute the onion, carrot, celery in oil until soft. Add the meat, and cook until done. Season with salt and peper. Add wine and cook 10 minutes. Add the parsley, tomatoes and stock. Simmer for 30 minutes. Add cooked pasta and let cook for 2 minutes to let the sauce penetrate the pasta. Serve topped with grated cheese.

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