Spaghetti Florentine Recipe
Ingredients
| Thin spaghetti | 3/4 pound | |
| Vegetable oil | 2 Tablespoon | |
| Lean ground beef | 3/4 pound | |
| 1 medium-size yellow onion, peeled and chopped | ||
| Garlic | 2 Clove (5gm), peeled | |
| Celery stalks | 2 , chopped | |
| Chopped tomatoes | 3 , drained | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 1/2 teaspoon each dried basil and oregano | ||
| Frozen spinach package | 1 | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
1. Cook the spaghetti according to package directions.
2. Meanwhile, heat the oil in a heavy 12-inch skillet over moderately high heat for about 1 minute. Add the beef, and cook, uncovered, stirring occasionally, for 5 minutes, or until browned.
3. Push the beef to one side of the skillet and add the onion, garlic, and celery. Reduce the heat to moderate, and cook, uncovered, for 5 minutes, or until the onion is soft. Add the tomatoes, salt, pepper, basil, oregano, and spinach. Gover and simmer for 10 minutes.
4. Drain the spaghetti thoroughly in a colander, and toss with the sauce in the skillet. Sprinkle with the cheese, and serve hot with a green salad.
2. Meanwhile, heat the oil in a heavy 12-inch skillet over moderately high heat for about 1 minute. Add the beef, and cook, uncovered, stirring occasionally, for 5 minutes, or until browned.
3. Push the beef to one side of the skillet and add the onion, garlic, and celery. Reduce the heat to moderate, and cook, uncovered, for 5 minutes, or until the onion is soft. Add the tomatoes, salt, pepper, basil, oregano, and spinach. Gover and simmer for 10 minutes.
4. Drain the spaghetti thoroughly in a colander, and toss with the sauce in the skillet. Sprinkle with the cheese, and serve hot with a green salad.
Chef
