Vermicelli with Meat Sauce & Feta Cheese
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
vermicelli pasta
|
|
| 1 | medium |
onions
chopped |
|
| 2 | tablespoons |
olive oil
|
|
| ¾ | pound |
ground beef
|
|
| 35 | ounces |
italian plum (roma) tomatoes
|
|
| 6 | ounces |
tomato paste
|
|
| 1 | tablespoon |
sugar
|
|
| ¼ | cup |
basil
chopped |
*
|
| 6 | ounces |
feta cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
vermicelli pasta
|
|
| 1 | medium |
onions
chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 340.2 | g |
ground beef
|
|
| 1011.5 | ml/g |
italian plum (roma) tomatoes
|
|
| 173.4 | ml/g |
tomato paste
|
|
| 15 | ml |
sugar
|
|
| 59 | ml |
basil
chopped |
*
|
| 173.4 | ml/g |
feta cheese
crumbled |
|
Directions
Sauté the onion in the olive oil over medium heat, then add the ground beef and sauté until meat is browned and broken up.
Add the tomatoes and tomato paste.
Mix well, then add the salt, pepper, sugar, and basil and let simmer.
Add the cheese to the sauce just before serving.
