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Pasta with Meat Sauce

Source: Burt Wolf's Menu Cookbook
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  Makes 4 servings
2 tablespoons olive oil
1 sprig rosemary, or 1 teaspoon dried
1 bay leaf
1 clove garlic, chopped
1 carrot, chopped
2 stalks celery, chopped
1 medium onion, chopped
1 pound ground beef
1/2 teaspoon salt
1 cup red wine
3 cups pureed tomatoes
2 cups boiling water, plus 4 quarts water
1 pound spaghetti or linguine
Freshly grated parmesan cheese
In a large sauté pan over medium heat, heat the olive oil. Add the rosemary, bay leaf, garlic, carrot, celery, and onion. Cook, stirring occasionally, for 3 minutes. Add the ground beef. Cook, stirring for 5 minutes. Add the salt.

Pour in the red wine and cook until the wine is completely absorbed by the meat. Finally, add the tomatoes and 2 cups of boiling water. Simmer uncovered for 1 hour.

In a large saucepan, bring the 4 quarts of water, lightly salted, to a boil. Add the pasta and cook according to the package directions. Drain the pasta.

Remove the bay leaf and rosemary sprig from the sauce. Add the pasta to the sauce and heat thoroughly. Serve with grated Parmesan cheese on top.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 813
Fat. Total: 19g
Fiber: 8g
Carbohydrates, Total: 109g
Sodium: 472mg
% Cal. from Fat: 21%
Cholesterol: 41mg
Protein: 42g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Kate Reviewed: 01/09/2011
Beautiful to cook...easy, delicious
As it cooks, this sauce looks exactly as it should: bubbling pockets of rich tomato goodness rising out of thick meat sauce. Flavorful but simple. Big recipe - either for a large group - or to freeze. I used 1 part roma tomato sauce and 2 parts Roma tomatoes whole/peeled/canned instead of 3 parts tomato sauce - just worked a little harder to break up the whole tomatoes during the 3 hour simmer.
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