| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Italian5 | 4 | servings |
INGREDIENTS
| 2 | tb | Butter |
| 1 | sm | Onion; minced |
| 3/4 | lb | Lean ground beef |
| 1 | cn | Crushed tomatoes; in puree (16 oz) |
| Salt and ground black pepper | ||
| Parmesan cheese | ||
| 10 | Cloves garlic; chopped | |
| 1 | Carrot; chopped coarse | |
| 1/2 | c | Dry red wine |
| 1/4 | c | Heavy cream |
| 12 | oz | Spaghetti |
INSTRUCTIONS
For The Sauce: Heat butter in a large saucepan. Add fennel, onion, and carrot; sauté.until vegetables are softened, about 5 minutes. Add ground beef; cook over medium-low heat until meat just loses pink color, about 3 minutes. Stir in red wine and simmer 1 minute until wine evaporates. Add tomatoes; bring to a boil. Cover partially and simmer until sauce thickens slightly, about 10 minutes. Stir in heavy cream; season with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste. Cover and keep warm. Meanwhile bring 6 quarts water to boil in a soup kettle. Add 1 tbs salt and the spaghetti. Cook for 9 minutes, or until just tender. Drain pasta and transfer to a warm serving bowl. Pour hot sauce over pasta. Sprinkle with parsley and cheese and serve immediately. Per serving: 698 Calories (kcal); 30g Total Fat; (40% calories from fat); 28g Protein; 72g Carbohydrate; 100mg Cholesterol; 176mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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