| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | 6 | Servings | |
INGREDIENTS
| 1/3 | lb | Lean ground lamb or beef |
| 2 | ts | Minced garlic |
| 1/4 | c | Dry red wine |
| 1 | tb | Chopped fresh basil |
| 1 | c | Chopped fresh tomatoes |
| 1 | Recipe | |
| 1 | lb | Whole wheat or spinach |
| Spaghetti | ||
| Basic Pizza Sauce |
INSTRUCTIONS
1. In a large Dutch oven or deep skillet over medium-high heat, brown lamb and garlic in red wine for about 15 minutes, stirring frequently. Pour off any excess fat. 2. Add basil, tomatoes, and Basic Pizza Sauce. Bring to a boil, lower heat to medium, and simmer sauce for 25 minutes, stirring occasionally. 3. While sauce is simmering, bring 2 quarts of water to boil in a large pot. Cook spaghetti until al dente (8 minutes). Drain and toss with sauce. Serve hot. Recipe By : the California Culinary Academy From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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