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Asparagus and meat sauce.

Instead of pasta, use asparagus. 1 can (2 oz.) anchovy fillets 1 medium-size onion, minced 2 tablespoons olive oil or salad oil 1 pound ground lean beef or ground lean lamb 1 can (about 14 oz.) pear-shaped tomatoes 1/4 pound cooked ham, minced 1 tablespoon drained capers 1/4 teaspoon crushed dried hot red chilies 2 pounds hot, cooked asparagus spears or green beans 1/3 cup grated parmesan cheese

Drain anchovy fillets and mince all but 3; set anchovies aside.

In a 10- to 12-inch frying pan set over medium-light heat, cook onion in oil until limp, about 8 minutes; stir often. Add meat; cook and stir until meat is well browned, about 15 minutes; drain off fat. With scissors, snip tomatoes in can into chunks. Add tomatoes and juice, minced anchovies, ham, capers, and chilies to meat. Simmer uncovered, stirring often, until sauce is almost dry, about 20 minutes.

Set asparagus on a platter and spoon sauce over top; sprinkle with cheese and top with anchovy fillets. Makes 4 servings.
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Mar 1, 1986
Words:173
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