Spaghetti with Meat Sauce
Yield
6 servingsPrep
30 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 1 ½ | pounds |
ground beef
|
|
| ½ | cup |
onions
finely chopped |
|
| 2 | cloves |
garlic
finely chopped |
|
| 24 | ounces |
tomato sauce
|
|
| 4 | ounces |
mushrooms, canned
stems/pieces |
|
| ½ | cup |
green bell peppers
finely chopped |
|
| ¼ | cup |
parsley leaves
snipped |
|
| 2 ½ | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
ground |
|
| ¼ | teaspoon |
sugar
|
|
| ⅛ | teaspoon |
basil
dried |
*
|
| ⅛ | teaspoon |
oregano
ground |
|
| 1 | cup |
red wine
dry |
*
|
| 16 | ounces |
spaghetti
|
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 680.4 | g |
ground beef
|
|
| 118 | ml |
onions
finely chopped |
|
| 2 | cloves |
garlic
finely chopped |
|
| 693.6 | ml/g |
tomato sauce
|
|
| 115.6 | ml/g |
mushrooms, canned
stems/pieces |
|
| 118 | ml |
green bell peppers
finely chopped |
|
| 59 | ml |
parsley leaves
snipped |
|
| 13 | ml |
salt
|
|
| 2.5 | ml |
black pepper
ground |
|
| 1.3 | ml |
sugar
|
|
| 0.6 | ml |
basil
dried |
*
|
| 0.6 | ml |
oregano
ground |
|
| 237 | ml |
red wine
dry |
*
|
| 462.4 | ml/g |
spaghetti
|
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
Heat oil in Dutch oven.
Cook and stir beef, onion and garlic in hot oil until beef is light brown; drain off fat.
Stir in tomato sauce, mushrooms (with liquid), green pepper, parsley, salt, pepper, sugar, basil and oregano.
Heat to boiling; reduce heat.
Cover and simmer, stirring occasionally, 1 hour.
Stir in wine.
Cover and simmer, stirring occasionally, 30 minutes.
Uncover and simmer, stirring occasionally, 30 minutes longer.
While sauce is simmering, cook spaghetti as directed on package; drain but do not rinse.
Pour meat sauce over hot spaghetti.
Serve with cheese.
