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Spaghetti
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Serves: 10 -14 | |
1 small | onion, chopped |
3 -4 | garlic cloves, minced |
1 (28 ounce) can | diced tomatoes |
2 (6 ounce) cans | tomato paste |
2 (15 ounce) cans | tomato sauce |
2 cups | water, (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less) |
3 teaspoons | basil |
2 teaspoons | dried parsley flakes |
1 1/2 teaspoons | brown sugar |
1 teaspoon | salt |
1/4 teaspoon | ceyenne pepper flakes |
1/4 teaspoon | ground black pepper |
1/4 cup | red wine, (a good Cabernet!) |
1 lb | thin spaghetti |
parmesan cheese |
Directions:Prep Time: 20 mins
Total Time: 1 1/2 hrs
1 In large, heavy stockpot, brown ground beef, breaking up as you stir.
2 Add onions and continue to cook, stirring occasionally until onions are softened.
3 Add garlic, tomatoes, tomato paste, tomato sauce and water.
4 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
5 Stir well and barely bring to a boil.
6 Stir in red wine.
7 Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn! 8 Cook spaghetti according to package directions.
9 Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
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