Spaghetti Sauce (with Wine)
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 12 ingredients
- 2 To 3 Cloves Garlic -- minced
- 1/4 ts Black Pepper
- 1 ds Ground Oregano
- 1 lb Ground Beef
- Pasta
- 1 Onion -- chopped
- 1 tb Italian Seasoning -- or
- 1/2 ts Salt
- 1 Or 2 Glugs White Wine
- 2 6-Oz Cans Tomato Paste
- 2 15-Oz Cans Tomato Sauce
- More
Contains
GlutenEggsSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Brown the beef and onion in a huge skillet. Add the garlic when the beef is almost done. Stir in the tomato sauce, tomato paste and all the seasonings. Simmer over low heat while you cook the pasta. Like I said, about 15 minutes before you're ready to serve, stir the wine into the sauce.
- I've never found it necessary to let spaghetti sauce cook for hours and hours. I don't have the time or the patience, and I like my spaghetti sauce better than anything canned/jarred, or ordered in a restaurant. It's got a richer taste, what with the amount of tomato paste I use. Sometimes I use a can of stewed tomatoes in place of one of the tomato sauces, but that's about the only variation I ever make.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon