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Spaghetti Al Sugo Di Came

Canadian.kitchen's picture
Ingredients
  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
Directions

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.
Uncover.
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: 
Easy
Cuisine: 
American
Method: 
Fried

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