| 1 box | Piccolini® Mini Fusilli |
| 2 tablespoons | extra virgin olive oil |
| ¼ cup | white onion, chopped |
| 1 small | carrot, peeled, chopped |
| 1 small | celery, washed, chopped |
| 1 pound | ground lean beef |
| 2 cans (14.5 & 28 ounces) | diced tomatoes |
| 1 cup | green peas, frozen |
| to taste | salt |
| 1 teaspoon | dried Italian seasoning |
| ½ cup | cream |
| ½ cup | Parmigiano cheese, grated |
HEAT oil in a medium saucepan over medium heat.
ADD the chopped onion, celery, and carrots to the hot oil.. Sauté until tender but still slightly firm, about 6 minutes.
ADD the ground beef and sauté until cooked through, about 5 minutes. Season with salt and pepper.
ADD the tomato, and continue to cook until the liquid is reduced by half.
ADD the dry Italian seasoning, 1 cup of water and peas. Simmer until the sauce has thickened to your desired consistency or about 12 minutes. Season with salt and pepper and remove from heat.
STIR in the cream.
Meanwhile COOK the Piccolini® Mini Fusilli pasta according to the directions. Drain and toss with the sauce. Garnish with Parmigiano cheese and serve.
*May substitute dried marjoram ¼ tsp., dried thyme ¼ tsp, dried basil ¼ tsp., dried oregano ¼ tsp.