| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Pasta |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Stew beef cut into 1" pieces |
| 1/4 |
c |
Minced onion |
| 2 |
tb |
Instant beef bouillon |
| 1/2 |
ts |
Onion powder |
| 1/2 |
c |
Dry red wine |
| 8 |
oz |
Uncooked spaghetti |
| 1 |
|
Clove Garlic, cut into halves |
| 1 |
tb |
Olive oil |
| 1 |
cn |
Whole tomatoes (16 oz) |
| 1 |
sm |
Onion, chopped (1/4 cup) |
| 1 |
tb |
Butter or margarine |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Sugar |
| 1/4 |
ts |
Dried basil leaves |
| 1/4 |
ts |
Dried rosemary (optional) |
|
ds |
Pepper |
INSTRUCTIONS
GARLIC TOMATO SAUCE
Prepare Garlic Tomato Sauce (see below). Mix beef, onion, bouillon, onion
powder, wine and sauce in Dutch oven. Cover and cook in 350 degree oven,
stirring occasionally, until beef is tender, 2 1/2 to 3 hours. (Add water
or wine during cooking if necessary.)
Cook spaghetti as directed on package. Serve beef mixture over spaghetti.
GARLIC TOMATO SAUCE: Cook and stir garlic in oil in 1 1/2 qt. saucepan over
low heat untilis brown; discard garlic. Stir in tomatoes (with liquid) and
remaining ingredients; break up tomatoes with fork. Heat to boiling; reduce
heat.
Simmer uncovered, stirring frequently, until sauce thickens, 40 to 50
minutes.
Source: Betty Crocker's Cookbook Submitted By RHOMMEL
<RHOMMEL@IX.NETCOM.COM> On SUN, 12 NOV 1995 161619 ~0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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