Ingredients
1 lb extra lean Ground Beef
¼ Cup Bertolli Robusto Extra Virgin Olive Oil
1 Cup Green Onions chopped
2 Cloves Garlic, minced
½ Cup Pine Nuts
½ Cup Dry Sherry
½ tsp Oregano
½ tsp Basil
¼ tsp Sea Salt
½ tsp freshly ground Black Pepper
¼ Cup Golden Raisins
1 16 oz can diced Tomatoes with Green Chiles, drained
1 medium Yellow Bell Pepper, chopped
¼ Cup chopped Pimento
1 Cup diced canned Pineapple, drained
1 lb Tagliatelle
4 Qts Vegetable broth
Preparation
In a large skillet on medium heat sauté olive oil, ground beef, green onions, garlic and pine nuts until meat is brown and onions are tender. Drain off fat. Add sherry, oregano, basil, salt, pepper, raisins, tomato with green chiles and bell pepper. Simmer for 5 minutes. Add pimento, and pineapple, simmer 15 minutes on low.
While the sauce simmers, cook Tagliatelle in boiling vegetable broth until al dente; drain from broth. Toss the Tagliatelle with the sauce for 1 minute.
