You are here

Spaghetti Al Sugo Di Came's picture
  Olive oil 2 Tablespoon
  Ground beef chuck 1 Pound
  Garlic 1 Clove (5 gm), crushed
  Slivered prosciutto/Pepperoni 1⁄4 Pound
  Chopped onion 1
  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.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.2 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3127 Calories from Fat 1572

% Daily Value*

Total Fat 178 g273.7%

Saturated Fat 59.3 g296.3%

Trans Fat 0 g

Cholesterol 413.8 mg137.9%

Sodium 5695.8 mg237.3%

Total Carbohydrates 205 g68.5%

Dietary Fiber 40.4 g161.5%

Sugars 46.5 g

Protein 175 g349.7%

Vitamin A 208.6% Vitamin C 90.2%

Calcium 92.2% Iron 104.3%

*Based on a 2000 Calorie diet

Spaghetti Al Sugo Di Came Recipe