One Pot Pasta Beef Stew

      8 oz Mafalda (Mini Lasagne)
           -OR- Egg Noodles, or...
           - Medium Shells, uncooked
      1 lb [Lean beef]
           -- cut into 1-inch cubes
    1/2 lg Onion; chopped
      2    Carrots; scraped and
           - sliced diagonally into
           - 3/4-inch thick ovals
    1/2    Sweet red pepper
           - cut into 1/2-inch strips
      8 oz Small fresh mushrooms
           - cleaned
      2    Tomatoes; cut into wedges
      1 c  Red wine
      1    Bay leaf
    1/4 c  Chopped fresh parsley
    1/4 ts Hot red pepper flakes
    1/2 ts Salt
    1/4 ts Black pepper
      1 c  Frozen peas; thawed

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. Serve hot.

Each serving contains; 652 Calories; 48.2 g Protein; 60.7 g Carbohydrates; 20 g Fat; 172 mg Cholesterol; 451 mg Sodium. Calories from Fat: 28%
Yield: 4 Servings