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Summer’s bounty turns a classic meat sauce into a meal worth celebrating. Serve it over farfalle pasta.
Yield:4 Servings
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1 pound lean ground beef
1/4 cup extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 medium red bell pepper, chopped
1 medium zucchini, cut into 1/2-inch dice
1 1/2 pounds assorted cherry tomatoes, halved
1/2 cup fresh basil, sliced
1/3 cup Pecorino Romano cheese, freshly grated
3/4 teaspoon salt
1/4 teaspoon ground black pepper
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