- 1 pound ground beef
- 1 large onion, minced
- 4 large carrots, diced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1/2 cup water
- 3 tablespoons thinly sliced fresh basil leaves
- 1 (16 ounce) package linguine, cooked and drained
- Grated Parmesan cheese
- Cook the beef, onion, carrots and garlic in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
- Stir the tomatoes with juice, soup and water in the skillet and heat to a boil. Reduce the heat to low. Cook for 15 minutes, stirring occasionally. Stir in the basil.
- Place the linguine into a large bowl. Add the beef mixture and toss to coat. Serve with the cheese.