| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian, Hamburger, Pasta, Beef, Sauces |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 1/2 |
lb |
Ground beef |
| 1/2 |
c |
Onion,finely chopped |
| 2 |
|
Cloves garlic,finely chopped |
| 3 |
cn |
Tomato sauce(8oz) |
| 1 |
cn |
Mushroom stems/pieces(4oz) |
| 1/2 |
c |
Green pepper,finely chopped |
| 1/4 |
c |
Snipped parsley |
| 2 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground pepper |
| 1/4 |
ts |
Sugar |
| 1/8 |
ts |
Dried basil leaves |
| 1/8 |
ts |
Ground oregano |
| 1 |
c |
Dry red wine |
| 1 |
pk |
Spaghetti(16oz) |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
Heat oil in Dutch oven. Cook and stir beef, onion and garlic in hot oil
until beef is light brown; drain off fat. Stir in tomato sauce, mushrooms
(with liquid), green pepper, parsley, salt, pepper, sugar, basil and
oregano. Heat to boiling; reduce heat. Cover and simmer, stirring
occasionally, 1 hour.
Stir in wine. Cover and simmer, stirring occasionally, 30 minutes. Uncover
and simmer, stirring occasionally, 30 minutes longer. While sauce is
simmering, cook spaghetti as directed on package; drain but do not rinse.
Pour meat sauce over hot spaghetti. Servewith cheese.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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