Spring Pasta

1.5lb ground beef (extra lean)
1 egg
1 lb penne rigate
1/2 head garlic, chopped
1 med. onion, chopped
8oz mushrooms, sliced
fresh basil
~.75 tbsp garlic powder
~.75 tbsp onion powder
3 tbsp worchestershire sauce
~pint heavy cream
1tbsp olive oil
1/2 can vegetable broth
splash of citrus soy sauce
1 tsp black pepper
some salt
1 can (28 oz) crushed tomatoes
1 cup frozen peas
some red wine
2 lemons

cook the penne in lightly salted water until al dente, set aside (may
do this while meat is cooking)
in mixing bowl, combine ground beef, egg, garlic powder, onion powder,
worchestershire sauce, soy sauce. mix by hand. brown in large
add mushroom, onion, and garlic to cooking beef
when veggies are cooked to satisfaction, add 1/2 can of vegetable broth
add crushed tomatoes tomatoe
stir in heavy cream and red wine to tomatoe meat mixture
heat marinara until it bubbles, then turn down to simmer
salt to taste (pepper if you want, too)
add peas and basil. stir
juice the lemons. Add first lemon at beginning of cooking. Add rest throughout.

Add wine, lemon, seasoning to taste as it simmers.

simmering for 30 min or more makes it taste better, but it’s ready to
serve as soon as the peas are unfrozen. this amount will probably
serve 6-ish, depending on the size of plates and seconds.
theoretically, it could serve 8, but 5 is a guarantee.