8 ounces Mafalda pasta
1/4 cup fresh parsley, chopped
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup frozen peas, thawed
1 pound lean beef, cut into 1-inch cubes
1/2 large onion, chopped
2 carrot, sliced diagonally into 3/4 inch ovals
1/2 cut into 1/2 inch strips red bell pepper
8 ounces small mushroom
2 tomatoes, cut into wedges
1 cup red wine
1 bay leaf
In a large heavy pot, combine beef, onion, carrots, red pepper, mushrooms, tomatoes, wine, bay leaf, parsley and red pepper flakes.
Cover and simmer over low heat for 1 1/2 hours, stirring occasionally.
Stir in salt, black pepper and pasta.
Cover and cook 10 minutes, stirring occasionally.
Add peas and stir to mix.
SUBSTITUTION TIP: Any medium sized pasta will work nicely in this recipe.