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Spaghetti With Italian Meat Sauce

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  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
  Bay leaf 1
  Oregano leaves 1⁄4 Teaspoon
  Anise seed 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2750 Calories from Fat 931

% Daily Value*

Total Fat 103 g158.9%

Saturated Fat 37.9 g189.6%

Trans Fat 0 g

Cholesterol 359.2 mg119.7%

Sodium 3447.1 mg143.6%

Total Carbohydrates 272 g90.6%

Dietary Fiber 53 g212.1%

Sugars 20.4 g

Protein 187 g374.4%

Vitamin A 219.8% Vitamin C 487.2%

Calcium 112.7% Iron 168.4%

*Based on a 2000 Calorie diet

Spaghetti With Italian Meat Sauce Recipe