Spaghetti with Meat Sauce
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||1⁄4 Cup (4 tbs)|
|Ground beef chuck||1 Pound|
|Tomato puree||10 3⁄4 Ounce (1 1/3 Cups)|
|Stewed tomatoes||16 Ounce (2 Cups, Or Canned)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Italian spaghetti||1 Pound (Uncooked)|
|Chopped parsley||2 Tablespoon|
Saute onions and garlic in oil until lightly browned.
Add beef and cook, stirring constantly, until meat loses its red color.
Add tomato puree, tomatoes, sugar, wine, Parmesan, salt and pepper.
Simmer over very low heat 2 hours, adding more wine if necessary.
The sauce should be thick.
Cook spaghetti according to package directions; drain.
Serve meat sauce over spaghetti and sprinkle with parsley.