| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Pasta, Appetizers |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Spanish Onion, chopped |
| 1 |
|
Garlic clove, minced |
| 1 |
lb |
Ground meat |
| 19 |
oz |
Tomato puree |
| 16 |
oz |
Tomatoes, canned |
|
|
Basil to taste |
|
|
Oregano to taste |
|
|
Salt and pepper |
INSTRUCTIONS
Dice the onion but not too finely, while putting on water for pasta. Saute
onions, don't brown, but til they are clear. Add garlic and ground meat and
cook til all pink is gone from meat. If using lower grade meat, pour into a
collander to strain out fat. Return to pan and add tomato puree and
tomatoes, basil, oregano, salt and pepper. Simmer at enough heat to keep
bubbling with out lid to allow the sauce to reduce a little. Cook pasta ( I
prefer linguine) and serve over pasta.
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