2 HRS 30 MINS
Time to Cook
Heat oil in stockpot over medium heat until hot. Brown half of beef ribs; remove from stockpot. Repeat with remaining beef. Season with salt and pepper.
Add mushrooms and garlic to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally. Stir in tomatoes. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.
Remove beef; cut into bite size pieces. Keep warm. Skim fat from cooking liquid. Combine beef, pasta and cooking liquid in same pan; heat over medium heat until heated through, stirring occasionally.
Garnish beef mixture with basil and cheese, if desired.
Nutrition information per serving: 427 Calories; 108 Calories from fat; 12g Total Fat (4 g Saturated Fat; 2 g Monounsaturated Fat;) 72 mg Cholesterol; 565 mg Sodium; 48 g Total Carbohydrate; 5.4 g Dietary Fiber; 32 g Protein; 5.2 mg Iron; 9.1 mg NE Niacin; 0.3 mg Vitamin B6; 2.6 mcg Vitamin B12; 8.7 mg Zinc; 63.5 mcg Selenium; 97.4 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Vitamin B6, and Choline.