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Tomato, Beef and Bow-Tie Pasta

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  • listmoms@xxx.xxx
    Pasta project cooked up by Dad and kids Published in the Baltimore Sun May 5, 1999 Associated Press Here s a dish Dad and the kids may like to offer to cook
    Message 1 of 1 , May 10, 1999
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      Pasta project cooked up by Dad and kids

      Published in the Baltimore Sun
      May 5, 1999
      Associated Press

      Here's a dish Dad and the kids may like to offer to cook for Mom on
      Mother's Day. Tomato, Beef and Bow-Tie Pasta looks fancy, but it takes only
      about 25 minutes to get ready.

      The techniques called for are as simple as boiling water for pasta,
      browning ground beef and tossing in fresh tomatoes. The details -- the
      colorful arrangement on the plate, the sprigs of fresh basil to garnish --
      make the difference. Plus the loving thought.

      Older kids can help chop the tomatoes and stir the beef occasionally while
      it cooks. The little ones can toss in the basil and sprinkle on the
      finishing touch of cheese.

      The pasta could be served with a salad made from bagged, prewashed greens
      and followed by a dessert of fresh strawberries and Mom's favorite
      chocolates.

      Tomato, Beef and Bow-Tie Pasta
      Serves 4

      1 pound lean ground beef
      3 cloves garlic, crushed
      2 cups chopped fresh tomatoes (see note)
      3/4 teaspoon salt
      1/4 teaspoon pepper
      1 1/2 cups uncooked bow-tie pasta
      2 tablespoons sliced fresh basil
      3 tablespoons grated Parmesan cheese
      fresh basil sprigs for optional garnish

      In large nonstick skillet, brown ground beef and garlic over medium heat 8
      to 10 minutes or until beef is no longer pink, breaking beef up into
      3/4-inch crumbles. Pour off drippings.

      Stir in tomatoes, salt and pepper. Cook over medium heat 5 minutes; stir
      occasionally.

      Meanwhile, cook pasta according to package directions. When pasta is done,
      toss it with beef mixture and basil. Sprinkle with cheese. Garnish with
      basil sprigs if desired.

      Note: A 28-ounce can whole peeled plum tomatoes, drained and chopped, may
      be substituted for the fresh tomatoes.

      -- From the National Cattlemen's Beef Association

      Originally published on May 5 1999

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