Spaghetti Al Sugo Di Came Recipe

Spaghetti Al Sugo Di Came picture


Difficulty LevelEasyCuisine


 Olive oil2 Tablespoon
 Ground beef chuck1 Pound
 Garlic1 Clove (5 gm), crushed
 Slivered prosciutto/Pepperoni1⁄4 Pound
 Chopped onion1
 Carrot1⁄2 , scraped and shredded
 Spaghetti sauce14 Ounce (1 can, plain)
 Dry wine/Tomato juice1⁄2 Cup (8 tbs)
 Water1 1⁄2 Cup (24 tbs)
 Tomato paste6 Ounce (1 can)
 Sweet basil1 Pinch
 Sliced black olives1⁄2 Cup (8 tbs)
 Cooked spaghetti1 Pound
 Grated parmesan/Romano cheese4 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3127 Calories from Fat 1572

% Daily Value*

Total Fat 178 g273.7%

Saturated Fat 59.3 g296.3%

Trans Fat 0 g

Cholesterol 413.8 mg

Sodium 5695.8 mg237.3%

Total Carbohydrates 205 g68.5%

Dietary Fiber 40.4 g161.5%

Sugars 46.5 g

Protein 175 g349.7%

Vitamin A 208.6% Vitamin C 90.2%

Calcium 92.2% Iron 104.3%

*Based on a 2000 Calorie diet


Heat olive oil in a deep 9-inch skillet or heavy saucepan.
Add the beef.
Break up the meat and stir-fry until meat begins to brown, and juices evaporate.
Drain off the fat.
Add the next nine ingredients and stir to dissolve brown bits.
Cover and simmer 40 minutes.
Add the olives and extra wine or water for a thinner consistency or continue simmering a few minutes to thicken.
Taste for seasoning.
Pour over hot cooked spaghetti and sprinkle with Parmesan.