Description
Italian meatballs cooked and simmered in a hearty homemade gravy along with farfalle pasta. All in one skillet.
Ingredients
- 2 Tablespoons Canola Oil
- 1 Medium Onion, Chopped
- ½ cubes Green Bell Pepper, Chopped
- 3 Tablespoons Flour
- 1 teaspoon Dijon Mustard
- 2 Tablespoons Red Wine
- 3 cups Beef Broth
- Salt And Pepper, to taste
- 2 Tablespoons Chili Sauce
- 12 ounces, weight Frozen Cooked Italian Meatballs
- 8 ounces, weight Uncooked Farfalle Pasta
- ½ cups Light Sour Cream
- 2 Tablespoons Chopped Fresh Parsley
Preparation
In a large skillet, heat oil over medium-high heat until simmering. Add onion and bell pepper; cook and stir 2–3 minutes or until the onion is translucent and the pepper is tender.
Stir in flour, mustard and followed by wine. Mix well, then add broth; stir until gravy is thickened. (If the mixture is too thick, add water until it comes to the desired thickness.) Taste; season with salt and pepper if desired.
Add chili sauce and meatballs; mix well. Bring to a boil, stirring occasionally. Reduce heat to medium; cook 5 minutes, covered or until meatballs are thawed.
Now, add uncooked pasta and mix well; cover again and cook for about 10 minutes or until pasta is tender and meatballs are thoroughly heated, stirring occasionally. Remove from heat; stir in sour cream until well blended. Sprinkle with parsley and serve!
Note: Alternatively, you may use a 12-ounce jar of gravy. After the onion and pepper are cooked, add gravy, 1 1/2 cups beef broth and 3/4 cup water, mix well and then follow the remaining instructions.
