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2 onions -- chopped
4 garlic cloves -- minced
1 1/4 pounds lean ground beef (10% or less fat)
3 cups sliced mushrooms
1 can no-salt-added crushed tomatoes - (28 oz)
1 can no-salt-added tomato paste - (6 oz)
1/2 cup minced fresh basil (or 2 tbspns dried basil)
1/4 cup dry red wine
1 tablespoon minced fresh marjoram (or 1 tspn dried marjoram)
1 tablespoon minced fresh oregano (or 1 tspn dried oregano)
1 teaspoon sugar
1/2 teaspoon coarsely-ground black pepper
1/4 teaspoon ground cloves
8 cups hot cooked spaghetti
Spray a large nonstick saucepan or Dutch oven with nonstick cooking spray; heat. Add the onions and garlic; cook, stirring as needed, until softened, about 5 minutes. Add the beef and mushrooms; cook, stirring as needed, until the beef is browned and the mushrooms have released their liquid, 5 to 6 minutes.
Stir in the tomatoes, tomato paste, basil, wine, marjoram, oregano, sugar, pepper and cloves; bring to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until the flavors are blended, about 20 minutes. Serve the spaghetti, topped with the beef mixture.
This recipe yields 8 servings.
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