1 lb. ground beef 1 sm. onion, diced 1 med. green pepper, diced 1 med. garlic clove, minced 1 tbsp. sugar 1 1/2 tsp. salt 1 tsp. oregano leaves 1/4 tsp. pepper 1 (6 oz. ) can tomato paste 1 (28 oz. ) can tomatoes 1 (16 oz. ) pkg. spaghetti About 1 hour before serving: In 4-quart saucepan over medium-high heat, cook ground beef, onion, green pepper and garlic until meat is browned, about 10 minutes, stirring occasionally. Stir in sugar, salt, oregano, pepper, tomato paste and tomatoes with their liquid; over high heat, heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer 45 minutes. About 15 minutes before sauce is done, prepare spaghetti as label directs. Drain. Serve sauce over spaghetti. Makes 10 accompaniment or 4 main-dish servings.
Have you been looking for a new spaghetti recipe to try? Try this ingenious Wrap Spaghetti with beef. It's a spaghetti recipe that is sort of in the Lasagna family, but it's way easier. It just requires you seasoning your meat in a traditional meatball way, then you wrap the meat around the long traditional spaghetti noodle pasta, leaving a space in the middle to saute your onions, garlic, and bell pepper. I like to use purple onions and do a mix of green, red, and yellow bell peppers, but whatever you like will be fine, there are no steadfast rules here. You can even make straight meat, sauce, and pasta like a simple Spaghetti Bolenages Sauce recipe. Again, whatever you like works here. Then you cook it in the oven and your pasta never touches water, so the floury drippings mix with the sauce and make the entire dish thick and delicious. I tried this last night when my husband announced he was bringing his accountant home for dinner. I was so upset because that is the kind of meal I like to plan at least a day in advance.
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