Chunky Penne Bolognese

Ingredients

• 1 lb ground beef
• 2 carrots
• chopped
• about 1 cup
• 1 onion
• chopped
• about 1 cup
• 1 celery rib
• chopped
• about 1/2 cup
• 12 teaspoon salt
• 12 cup red wine
• 1 (24 ounce) jar marinara sauce
• 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
• 1 lb penne pasta
• 1 cup frozen peas
• thawed
• 1 tablespoon chopped fresh parsley

Instructions

1. In large nonstick skillet over medium-high heat, cook beef, carrots, onion, celery and salt, stirring occasionally, until browned, 6-7 minutes.
2. If desired add wine; cook 1 minute.
3. Stir in sauce and tomatoes.
4. Cover; bring to boil.
5. Over low heat, cook 30 minutes or until vegetables are tender.
6. Meanwhile, cook pasta according to package directions.
7. Stir peas into sauce; cook until heated through, about 2 minutes.
8. Drain pasta; transfer to serving bowl.
9. Top with sauce and sprinkle with parsley.