| 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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