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Burgundy - Spaghetti

Fresh.n.Natural's picture
This Burgundy - Spaghetti is good. Burgundy - Spaghetti is a good pasta dish with a kick. If you love spaghetti, this version is fantastic!
  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
  Oregano 1⁄2 Teaspoon
  Basil 1⁄2 Teaspoon
  Rosemary 1⁄2 Teaspoon
  Marjoram 1⁄2 Teaspoon
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  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.

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Burgundy - Spaghetti Recipe