Reviewed: May 23, 2012

I gave this 4 stars, only because it needs a little tweaking. We thought it was very tasty. Next time I make this and I will. I will delete the oregano as it tasted more like Italian. This is what I changed; 8 oz. of sm pasta shell (cooked) I cut the tomato sauce down to 1-8oz can, 1-8oz can of water and deleted the red wine. I did cook the shells instead of cooking in the casserole this may have not been a good choice as the sauce did not infuse with the shells. Was still very good.

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Reviewer:

Tina

Reviewed: Dec. 5, 2011

Thought it was a little bland, but good. I'll have to play around with the wine (used cab sauv this time) and spices next time. Will definitely fix again.

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Reviewer:

Megan

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Burke, Virginia, USA

Reviewed: Oct. 3, 2010

This is a great dish for a cold night. Great taste with just enough kick!

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Reviewer:

NeeNee

Cooking Level: Intermediate

Home Town: Alsip, Illinois, USA

Living In: Cornell, Michigan, USA

Reviewed: May 24, 2010

This was good, but I think it would be better with some modifications. I added in one can of mexican tomatoes as well as some peas and corn and the recipe still lacked the kick I wanted. next time I will try browning the mince in chilli oil to see if that improves the taste.

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Reviewer:

Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

Reviewed: Apr. 3, 2010

I'm afraid this recipe wasn't the greatest one I've tried. I personally didn't like the red wine flavor. I also didn't think it had a chili flavor at all. The mixture of seasonings in this recipe results in a confusing flavor that leaves you more puzzled than satisfied.

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Reviewer:

AngieM

Cooking Level: Expert

Home Town: Oskaloosa, Kansas, USA

Living In: Lincoln, Nebraska, USA

Reviewed: Jan. 13, 2010

This recipe is one I submitted. It didn't occur to me to mention draining the ground beef as I alway use extra-lean which does not need draining. If you use a ground beef with a higher fat content then you will want to drain it. While it is draining, saute the garlic and onions then add the drained ground beef back in. Bon appetit.

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Reviewer:

CookingQueen

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Jan. 10, 2010

This was not bad. It was flavorful and filling and a good budgetwise choice. Next time I will drain the beef after browining it. It was very greasy. I thought it was odd that the recipe didn't say to drain it,but I always follow the recipe the first time I make something. We topped it with sour creme which was good.

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