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Italian Stew with Noodles

From Ladie's Home Journal


List of Ingredients




1 Tbs flour
3/4 tsp salt
1/4 tsp freshly ground pepper
1 pound ground beef
2 Tbs butter or margarine, divided
3 cups sliced onions
2 large green bell peppers, cut into 1/4-inch dice
1/2 cup red wine
2 cans (15 oz. each) tomato sauce
1 can (14 1/2 oz.) beef broth
1/2 tsp chopped fresh rosemary or 1/4 tsp dried
1 pound wide egg noodles, cooked according to package directions


Recipe




Combine flour, salt and pepper in a small bowl; set aside. Melt 1 Tbs butter in a 12-inch skillet or Dutch oven over medium-high heat. Add beef; cook 4 to 6 minutes, stirring occasionally, until browned on all sides. Transfer to bowl. Stir in flour mixture. Melt remaining 1 Tbs butter in skillet; add onions and cook 2 minutes. Add bell peppers; cook 4 to 5 minutes more, just until softened. Add wine; cook 1 minute, stirring to scrape up browned bits. Stir in tomato sauce, broth, rosemary and beef. Reduce heat to medium-low; cover and simmer 1 hour. Uncover skillet and cook sauce 15 to 20 minutes more. Toss hot pasta with beef sauce in a large serving bowl. Serve immediately.

Makes 6 servings