Burgundy - Spaghetti
|Ground beef/Turkey||1 Pound (455 Grams)|
|Onion||1 Medium, chopped|
|Safflower oil||45 Milliliter (3 Tablespoon)|
|Tomato sauce||720 Milliliter (3 Cups)|
|Mushrooms||120 Milliliter, sliced (1/2 Cup)|
|Wine||240 Milliliter (1 Cup)|
|Garlic||2 Clove (10 gm), minced|
|Black pepper||1⁄4 Teaspoon|
|Angel hair pasta||12 Ounce (240 Grams)|
|Low fat cheese||480 Milliliter, shredded (2 Cups)|
Saute the ground meat and onion in oil until meat is browned.
Drain excess fat.
Add all ingredients except pasta and cheese.
Simmer on low at least 1 hour, stirring occasionally, until desired thickness is reached.
In the meantime, add pasta to boiling water.
Watch pasta carefully.
Cook just until pasta separates, approximately 2-3 minutes.
You may separate pasta carefully with a fork as it cooks.
Drain pasta well.
Turn into sauce with approximately 1 1/2 cups of the cheese.
Transfer to a covered casserole dish.
If you wish, you may cover and refrigerate at this point.
Before serving, heat oven to 325°F (165°C).
Sprinkle remaining cheese, cover and bake for approximately 45 minutes.
Uncover and continue baking for 30 minutes.
Garlic bead and red wine go well with this meal.