| 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.
A Message from our Provider:
“Never give the devil a ride — he will always want to drive.”