- 8 ounces [227 g] spaghetti cooked in usual manner.
Red Bean Sauce
- 8 ounces [227 g] ground beef
- 1 onion, chopped
- 1 celery branch, chopped
- 1 carrot, finely chopped
- 1 small green pepper, seeded and chopped
- 1 clove of garlic, crushed
- 14 ounces [398 ml] canned crushed tomatoes
- 3 tablespoons [45 ml] tomato paste
- 3/4 cup [190 ml] red wine
- 1 1/2 teaspoons [7.5 ml] basil or marjoram, freshly chopped
- Salt and pepper to taste
- 1 teaspoon [5 ml] parsley, chopped
- 1 small bay leaf
- 15 ounces [426 ml] canned red beans, well drained
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- Mix together beef, onion, celery, carrot, pepper and garlic.
- Cover and cook 3 or 4 minutes on 'HIGH', stirring once.
- Add remaining sauce ingredients, cover and heat 5 minutes on 'HIGH', stirring twice.
- Uncover and stir well.
- Cook uncovered 20 minutes on 'MEDIUM', stirring often.
- Remove bay leaf and pour sauce over cooked spaghetti.
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