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I developed this dish after combining different features from a variety of recipes. Leftovers seem to taste even better the next day.Linda Hindle, Halifax, Nova Scotia
Originally published as Herb Garden Pasta in Taste of Home Ground Beef Cookbook , p233
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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