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Marinara Spaghetti

Italian.Chef's picture
Ingredients
  Olive oil 2 Tablespoon
  Onion 1 Medium, finely chopped
  Carrot 1 Large, finely chopped
  Green pepper 1 Large, seeded and finely chopped
  Garlic 4 Clove (20 gm), minced or pressed
  Tomato puree 1 Pound (1 Can)
  Tomato sauce 24 Ounce (3 Cans, 8 Ounce Each)
  Dry red wine 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Sugar 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Ground red pepper 1⁄8 Teaspoon (Cayenne)
  Dry rosemary 1 Teaspoon
  Oregano leaves 1 Teaspoon
  Dry basil 1 Teaspoon
  Bay leaf 1
  Lean boneless pork shoulder 2 Pound, cut in 1/2-inch cubes
  Mushrooms 1⁄4 Pound, sliced
  Spaghetti/Vermicelli 1 Pound
  Boiling salted water 1 Cup (16 tbs)
  Grated parmesan cheese/Grated romano cheese 1⁄4 Cup (4 tbs)
Directions

Heat olive oil in a 6 to 8-quart kettle over medium heat.
Add onion, carrot, green pepper, and garlic; cook until vegetables are tender.
Add tomato puree, tomato sauce, red wine, salt, sugar, pepper, red pepper, rosemary, oregano, basil, bay leaf, and pork.
Bring to a boil, reduce heat, cover, and simmer for 1 1/2 hours or until pork is fork-tender.
Add mushrooms and simmer, uncovered, for about 10 minutes more.
Remove bay leaf.
Following package directions, cook spaghetti in a large kettle of boiling salted water until al dente; drain and toss with grated cheese to taste.
Arrange spaghetti on a serving dish, ladle some sauce over it, and serve. (Freeze any remaining sauce.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Braising
Dish: 
Noodle
Ingredient: 
Pork
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
110 Minutes
Ready In: 
0 Minutes

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Average: 4.4 (18 votes)