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Burgundy - Spaghetti Recipe
|Ground beef/Turkey||1 Pound (455 Grams)|
|Onion||1 Medium, chopped|
|Safflower oil||45 Milliliter (3 Tablespoon)|
|Tomato sauce||720 Milliliter (3 Cups)|
|Mushrooms||120 Milliliter, sliced (1/2 Cup)|
|Wine||240 Milliliter (1 Cup)|
|Garlic||2 Clove (10 gm), minced|
|Black pepper||1⁄4 Teaspoon|
|Angel hair pasta||12 Ounce (240 Grams)|
|Low fat cheese||480 Milliliter, shredded (2 Cups)|
Serving size: Complete recipe
Calories 4736 Calories from Fat 2070
% Daily Value*
Total Fat 231 g354.8%
Saturated Fat 98.8 g493.8%
Trans Fat 0 g
Cholesterol 622.4 mg
Sodium 4285.6 mg178.6%
Total Carbohydrates 376 g125.2%
Dietary Fiber 30.8 g123.1%
Sugars 80.2 g
Protein 261 g521.9%
Vitamin A 147% Vitamin C 199.1%
Calcium 288.1% Iron 145%
*Based on a 2000 Calorie diet
Drain excess fat.
Add all ingredients except pasta and cheese.
Simmer on low at least 1 hour, stirring occasionally, until desired thickness is reached.
In the meantime, add pasta to boiling water.
Watch pasta carefully.
Cook just until pasta separates, approximately 2-3 minutes.
You may separate pasta carefully with a fork as it cooks.
Drain pasta well.
Turn into sauce with approximately 1 1/2 cups of the cheese.
Transfer to a covered casserole dish.
If you wish, you may cover and refrigerate at this point.
Before serving, heat oven to 325°F (165°C).
Sprinkle remaining cheese, cover and bake for approximately 45 minutes.
Uncover and continue baking for 30 minutes.
Garlic bead and red wine go well with this meal.