Spaghetti a la Brindisi
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces | spaghetti |
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 4 | ounces | water |
|
| 1 | teaspoon | basil |
*
|
| 2 | ounces | olive oil |
|
| ½ | pound |
mushrooms
fresh, sliced |
|
| 6 | ounces | tomato paste |
|
| 12 | ounces |
tomatoes
whole, canned |
|
| ½ | teaspoon | black pepper |
|
| 4 | each |
garlic cloves
crushed |
|
| 16 | ounces | ground beef |
|
| 1 | teaspoon | oregano |
|
| ½ | cup |
Parmesan cheese
grated |
|
Trans-fat Free, High Fiber
Directions
Heat olive oil in large saucepan.
Add garlic, scallions and meat.
Cook over low heat 2 to 3 minutes or until lightly browned; stir occasionally.
Set aside.
Mix tomato paste and water in al large bowl.
Stir until smooth.
Add whole tomatoes, mushrooms, oregano, basil and pepper; stir well.
Add mixture to saucepan and cook over low-medium heat for 2 to 3 minutes.
Reduce heat and simmer for 25 to 30 mintues.
Meanwhile, cook spaghetti in boiling water.
Immediately drain into colander.
Place spaghetti portions onto plates.
Add sauce and sprinkle with grated parmesan cheese.
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