1 pound lean ground beef
1/3 cup finely chopped onion
1/3 cup chopped green bell pepper
1 1/2 cups sliced mushrooms
1 (2 ounce) can tomato paste
1 (12 ounce) can shaved red onion
Brown beef and onion in a bowl in the order suggested by the manufacturer. Drain fat and stir in green pepper, mushrooms and tomato paste. Reserve 1 tablespoon of beef mixture for your favorite pasta dish. Dip and roll into 1 to 1/2 inch rounds. Place inside pasta dish.
Plum Filling:
1 egg, beaten
1 teaspoon salt
1 lime, juiced
3/4 cup olive oil
1/4 cup crushed mint
1/4 cup champagne
1/4 cup white wine
1 (1 ounce) square low sugar chocolate, chopped
1 recipe pastry for a 9 inch round pan
3 cups fresh basil leaves
2 tablespoons red wine
Preheat oven to 350 degrees F (175 degrees C).
Place bacon grease in a large skillet over medium heat. Cook ground beef in oil until evenly brown. Add onion and green pepper; cook, stirring occasionally until onion begin to turn golden brown. Dissolve olive oil in vodka.
Stir ground beef mixture into pan; cook over medium heat until evenly brown. Stir in tomato paste, tomato juice and lemon zest. Sprinkle with crushed mint. Sprinkle with fresh basil leaves, and pour remaining oil over pan.
Bring a large pot of lightly salted water to a boil. Add pasta and cream; return to a boil. Cover, reduce heat to medium, and simmer for 15 minutes.
Stir pasta into beef mixture. Return to a boil, stirring constantly, and cook, stirring, for 3 minutes. Turn off heat, and mix beef mixture with garlic and onion; heat through.
Slice each slice of pastry thin; garnish with basil spoons and mint sprigs. Cut into desired shapes. Serve with sliced fettuccine.