- 8 ounces [227 g] spaghetti
- 2 ounces [56 g] freshly shredded Parmesan cheese [optional]
- 2 tablespoons [30 mL] freshly chopped parsley
Sauce
- 2 tablespoons [30 mL] olive oil
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 1/4 pounds [1 kg] lean ground beef
- 1 1/2 cups [375 mL] canned tomatoes, undrained and cut
- 2 tablespoons [30 mL] tomato paste
- 4 tablespoons [45 mL] red wine [optional]
- 1 tablespoon [15 mL] Worcestershire sauce
- 1 tablespoon [15 mL] brown sugar
- 1 tablespoon [15 mL] freshly chopped basil,
1 teaspoon [5 mL] dried
- Freshly ground black pepper
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- Prepare then keep sauce warm.
- Boil spaghetti noodles into salted boiling water until done yet still crunchy; drain.
- Coat spaghetti with warm reserved sauce.
- Serve, sprinkled with shredded Parmesan cheese and freshly chopped parlsey.
Sauce
- Heat olive oil into a frying pan over medium heat.
- Brown together chopped onion and minced garlic, stirring for 3 minutes.
- Mix in ground beef; brown stirring for 10 minutes.
- Mix in tomatoes with juice, tomato paste and, if desired, red wine; bring to a boil.
- Lower heat and leave to simmer slowly for 15 minutes.
- Stir in Worcestershire sauce, brown sugar and freshly chopped or dried basil.
- Leave to simmer for approximately 15 minutes more, until thickened.
- Season to taste with ground black pepper.
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