Ingredients
- 2 garlic (cloves minced)
- 3/4 risotto (uncooked)
- 475 ml beef broth
- 475 ml tomato sauce
- 90 gr onion (chopped)
- 85 gr mushrooms (sliced)
- 34 gr green pepper (chopped)
- 28 gr mozzarella cheese (shredded)
- 10 ml olive oil
- 2 gr oregano
- 1 gr basil (dried)
In a large pot cook macaroni about 10 minutes, or until tender; drain. Saute onion, mushrooms, green pepper and garlic in olive oil until onion is transparent. Add beef broth, tomato sauce, basil, oregano, and cooked macaroni; simmer 10 minutes. Ladle into bowl and top each with mozzarella. Makes 4 servings. Recipe By :
