Spaghetti With Italian Meat Sauce
|Olive oil/Vegetable oil||4 Teaspoon|
|Diced onions||1 Cup (16 tbs)|
|Diced bell peppers||1 Cup (16 tbs) (Red Or Green Colored)|
|Garlic||2 Clove (10 gm), minced|
|Canned whole tomatoes||4 Cup (64 tbs), pureed in blender|
|Broiled ground beef||1 Pound, crumbled|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Chopped italian flat leaf parsley||2 Tablespoon (Fresh)|
|Tomato paste||2 Tablespoon|
|Oregano leaves||1⁄4 Teaspoon|
|Anise seed||1⁄4 Teaspoon|
|Cooked spaghetti||4 Cup (64 tbs) (Hot)|
|Grated parmesan cheese||8 Teaspoon|
In 12-inch nonstick skillet or 4-quart saucepan heat oil over medium-high heat; add onions, bell peppers, and garlic and saute until onion is translucent.
Add remaining ingredients except spaghetti and cheese; stir to combine.
Reduce heat and let simmer, stirring occasionally, until sauce is thick, 2 1/2 to 2 hours.
Remove and discard bay leaf before serving.
For each serving, top 1 cup hot spaghetti with 1/4 of the sauce and sprinkle with 2 teaspoons cheese.