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.
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