6-ounces portabella mushrooms, cleaned and stems discarded

1 pound ground beef

2 tsp. finely minced garlic

1 medium red bell pepper, seeded and cut into 1/2 inch chunks

2/3 cup dry red wine (or beef consomme can be substituted)

2/3 cup beef consomme

3 Tbsp. tomato paste

2 tsp. dried oregano

1/4 tsp. each salt and pepper

2 Tbsp. flour

8 ounces angel hair pasta, dry

1/2 cup grated Parmesan cheese

Cut mushrooms into 1/2 inch chunks, set aside. In a large skillet over medium heat, brown ground beef. Remove from pan; reserve. Drain fat, except 1 teaspoon and add mushrooms, garlic, and red pepper to skillet. Cook over low heat until vegetables are soft. Return beef to pan. Stir in wine, consomme, tomato paste, oregano and seasonings. Cook until heated through. In a small bowl, whip together flour and water until smooth. Stir into beef mixture and cook until thickened and bubbly. Meanwhile, cook pasta according to package directions. Drain and divide pasta among 4 shallow pasta bowls. Top with beef/mushroom mixture. Sprinkle cheese atop beef.