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Spaghetti With Italian Meat Sauce

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Anonymous (not verified)
  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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