** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Bring 2-1/2 cups of unsalted water to boil in a covered 4-1/2 quart (or larger) Dutch oven or soup pot.
2. When the water reaches a rapid boil, add the noodles and cook until firm-tender, about 9 minutes.
3. Meanwhile, heat the oil in an extra deep 12-inch nonstick skillet over medium heat.
4. Peel and coarsely chop the onion, adding it to the skillet as you chop.
5. Add the mushrooms and meat to the skillet and raise the heat to medium-high, turning and breaking up the meat from time to time.
6. Cube the green pepper and zucchini, adding the vegetables to the skillet as you chop.
7. Add the carrots, Italian seasoning, garlic powder, sugar, cinnamon, stewed tomatoes, tomato sauce and tomato paste.
8. Stir well. Add the water and stir until all of the tomato paste is well incorporated.
9. Mix the cornstarch with 1 tablespoon of cold water in a small jar that has a lid.
10. Shake well until the lumps disappear and then drizzle the cornstarch over the sauce.
11. Stir well, and season with salt and black pepper if desired.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Mushroom, Bell Pepper, Tomato, Corn, Garlic, Natural Sweeteners, Beef, Onion, Olive Oil allergies.
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