Beefy Tomato Pasta Sauce with Vermicelli A trip to the garden or farmers' market for ripe red tomatoes and fresh basil will yield a pasta sauce that boasts a bounty of summertime flavors. Coat a Dutch oven with cooking spray; place over medium heat until hot. Cook the vermicelli according to pack instructions.

Ingredients of Beefy Tomato Pasta Sauce with Vermicelli

  1. It's 2 lb of ground beef.
  2. You need 46 oz of tomato juice.
  3. Prepare 12 oz of tomato paste.
  4. It's 10 3/4 oz of tomato soup.
  5. Prepare 1/4 cup of grated Parmesan cheese.
  6. It's 4 tsp of dried parsley or 1/4 cup chopped fresh parsley.
  7. Prepare 1 tbsp of sugar or sugar substitute.
  8. You need 1 tsp of dried oregano.
  9. Prepare 1/2 tsp of poultry seasoning.
  10. It's 1/2 tsp of nutmeg.
  11. Prepare 1/2 tsp of dried thyme.
  12. Prepare 1/4 tsp of dried sage.
  13. It's 32 oz of vermicelli or pasta of your choice.

Beefy Tomato Pasta Sauce with Vermicelli step by step

  1. Brown meat. Drain. Add back to pot..
  2. Add tomato juice, tomato paste, tomato soup, & parmesan cheese. Mix well..
  3. Stir in parsley, sugar, oregano, poultry seasoning, nutmeg, thyme, & sage. Mix well. Bring to a boil stirring frequently..
  4. Reduce heat to low. Simmer for 1 hour to 1 1/2 hours..
  5. Cook pasta according to pkg directions. Drain. Return to pot..
  6. Add sauce to pasta & mix well..
  7. Serve topped with extra parmesan cheese, if desired..

Add beef; cook over medium heat until meat is no longer pink. Stir in the tomato sauce, celery, onions, corn, green pepper and seasonings. Arrange cheese slices over the top. Korean Egg Roll Triangles Rating: Unrated. This version is made with vermicelli, a pasta that is much thinner than regular spaghetti. 'Vermicelli' is Italian for 'little worms', referring to the fact that it is shaped into very thin strands.

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