Spaghetti Al Sugo Di Came
|Olive oil||2 Tablespoon|
|Ground beef chuck||1 Pound|
|Garlic||1 Clove (5 gm), crushed|
|Slivered prosciutto/Pepperoni||1⁄4 Pound|
|Carrot||1⁄2 , scraped and shredded|
|Spaghetti sauce||14 Ounce (1 can, plain)|
|Dry wine/Tomato juice||1⁄2 Cup (8 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Tomato paste||6 Ounce (1 can)|
|Sweet basil||1 Pinch|
|Sliced black olives||1⁄2 Cup (8 tbs)|
|Cooked spaghetti||1 Pound|
|Grated parmesan/Romano cheese||4 Tablespoon|
Heat olive oil in a deep 9-inch skillet or heavy saucepan.
Add the beef.
Break up the meat and stir-fry until meat begins to brown, and juices evaporate.
Drain off the fat.
Add the next nine ingredients and stir to dissolve brown bits.
Cover and simmer 40 minutes.
Add the olives and extra wine or water for a thinner consistency or continue simmering a few minutes to thicken.
Taste for seasoning.
Pour over hot cooked spaghetti and sprinkle with Parmesan.