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CATEGORY CUISINE TAG YIELD
Meats Italian Beef, Italian, Pasta 1 Servings

INGREDIENTS

1 lb Ground Beef
1 Onion, chopped
2 To 3 Cloves Garlic, minced
2 15-Oz Cans Tomato Sauce
2 6-Oz Cans Tomato Paste
1 T Italian Seasoning, or
More
1 ds Ground Oregano
1/2 t Salt
1/4 t Black Pepper
1 Or 2 Glugs White Wine

INSTRUCTIONS

Brown the beef and onion in a huge skillet.  Add the garlic when the
beef is almost done.  Stir in the tomato sauce, tomato paste and all
the seasonings. Simmer over low heat while you cook the pasta. Like I
said, about 15 minutes before you're ready to serve, stir the wine
into the sauce.  I've never found it necessary to let spaghetti sauce
cook for hours  and hours.  I don't have the time or the patience, and
I like my  spaghetti sauce better than anything canned/jarred, or
ordered in a  restaurant. It's got a richer taste, what with the amount
of tomato  paste I use. Sometimes I use a can of stewed tomatoes in
place of one  of the tomato sauces, but that's about the only variation
I ever make.  Recipe By     : Sharon Barbour
<sharonb@TRITON.MAYFIELD.HP.COM>  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Don’t wait for six strong men to take you to church.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1609
Calories From Fat: 890
Total Fat: 96.5g
Cholesterol: 340.2mg
Sodium: 7282.8mg
Potassium: 5932.6mg
Carbohydrates: 93.7g
Fiber: 22.7g
Sugar: 62.1g
Protein: 100.9g


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