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Ingredients

• Salt
• 1 pound extra-wide egg noodles
• 1/4 cup extra-virgin olive oil (EVOO)
• 2 pounds lean ground beef sirloin
• Pepper
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 4 ribs celery, chopped
• 1 bay leaf
• 3 tablespoons butter
• 2 tablespoons flour
• 2 cups beef broth
• 2 teaspoons Worcestershire sauce
• One 10-ounce box frozen peas, thawed
• 1 small shallot, finely chopped
• 2 tablespoons cider vinegar
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 3/4 pound spinach, chopped
• 1/2 small red onion, chopped
• 1/2 pint grape tomatoes, halved
• 2 kosher dill pickles, sliced
• 1/4 cup chopped fresh dill

Description

Rachael Ray Magazine