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Beef And Tofu Spaghetti Sauce

21st.Century.Chef's picture
Ingredients
  Onions 2 Large, chopped to 2 cups
  Sweet green pepper 1 , halved, seeded and chopped
  Garlic 4 Clove (20 gm), finely chopped
  Safflower oil/Olive oil 1 Tablespoon
  Lean ground beef 1⁄2 Pound
  Canned italian tomatoes 35 Ounce, chopped (With Their Liquid, 1 Can)
  Canned tomato paste 6 Ounce (1 Can)
  Grated carrot 1⁄4 Cup (4 tbs)
  Basil leaf 2 Teaspoon, crumbled
  Oregano leaf 1 Teaspoon, crumbled
  Salt 1⁄2 Teaspoon
  Ground hot red pepper 1⁄4 Teaspoon
  Boiling water 1 1⁄2 Cup (24 tbs)
  Dry red wine 1⁄2 Cup (8 tbs)
  Firm tofu 8 Ounce, cut into small cubes
Directions

1. Saute the onion, pepper and garlic in the oil in a large skillet or Dutch oven over medium-low heat until the onions are soft, about 8 minutes.
2. Raise the heat to high. Add the beef, breaking it up with a wooden spoon. Cook until the beef loses its red color, 2 to 3 minutes. Add the tomatoes with their liquid, the tomato paste, carrot, basil, oregano, salt, red pepper, boiling water and wine. Bring the sauce to boiling. Lower the heat and cook gently, stirring occasionally, until the sauce thickens, about 30 minutes. Stir in the tofu.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Tofu
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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