I have tried many many recipes over the years until I perfected this spaghetti recipe. The secret I have found to really good sauce is the quality of the tomatoes that you use. Always use the best quality Italian tomatoes, or your sauce will suffer. San Marzano are the very best. I can not always find these, so I use imported tomatoes. I choose Barefoot brand Merlot for its robust flavors that compliment this dish so well. Barefoot Merlot is one of the most widely-available, award winning wines at its price point (under $10). Serve with warm garlic bread and the rest of your Merlot.
Yield: Serves 4
method: Stove-Top course: Main
cuisine: American diet: Enjoyable
- 2 lb lean ground beef
- 1 medium onion, chopped finely
- 1 bell pepper, chopped finely
- 1 carrot chopped finely in the food processor
- 2 cloves garlic, chopped finely
- 1/2 cup Merlot Red Wine
- 2 28 oz cans Italian whole tomatoes
- 1 2.25 oz can sliced black olives
- 1 cup fresh sliced mushrooms
- 1 small can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 cup fresh basil
- 4 servings spaghetti
Preheat large soup pot. and add a drizzle of olive oil. Add ground meat, salt and pepper and brown meat. Add onion, bell pepper, mushrooms, and garlic. Cook until vegetables are tender.
Add olives, tomatoes, tomato paste, herbs, and wine. Crush tomatoes with a potato masher, or break up with a spoon. Bring to a boil, and then simmer for 30 minutes. Cook pasta. Drain pasta. Serve sauce over the pasta. There will be leftover sauce for leftovers or to freeze.
Tip: use the best tomatoes possible, it will greatly affect your sauce. San Marzano are the best. If you cant get these, use an Italian imported tomato.