Spaghetti With Italian Meat Sauce Recipe
Ingredients
| 1 tablespoon plus 1 teaspoon olive or vegetable oil | ||
| 1 cup each diced onions and red or green bell peppers | ||
| Garlic | 2 Clove (5gm), minced | |
| 4 cups canned whole tomatoes, pureed in blender | ||
| Ground beef | 1 pound, crumbled | |
| Dry red wine | 1/4 Cup (16 tbs) | |
| Italian | 2 Tablespoon | |
| Bay Leaf | 1 | |
| 1/4 teaspoon each oregano leaves, anise seed, salt, and pepper | ||
| Cooked spaghetti | 4 Cup (16 tbs) | |
| 2 tablespoons plus 2 teaspoons grated Parmesan cheese, divided | ||
Directions
In 12-inch nonstick skillet or 4-quart saucepan heat oil over medium-high heat; add onions, bell peppers, and garlic and saute until onion is translucent.
Add remaining ingredients except spaghetti and cheese; stir to combine.
Reduce heat and let simmer, stirring occasionally, until sauce is thick, 2 1/2 to 2 hours.
Remove and discard bay leaf before serving.
For each serving, top 1 cup hot spaghetti with 1/4 of the sauce and sprinkle with 2 teaspoons cheese.
Add remaining ingredients except spaghetti and cheese; stir to combine.
Reduce heat and let simmer, stirring occasionally, until sauce is thick, 2 1/2 to 2 hours.
Remove and discard bay leaf before serving.
For each serving, top 1 cup hot spaghetti with 1/4 of the sauce and sprinkle with 2 teaspoons cheese.
Chef
