Spaghetti with Meat Sauce/Spaghetti al Sugo


Spaghetti with Meat Sauce/Spaghetti al Sugo
Ground beef can easily be omitted from spaghetti al sugo delicious vegetarian dish.


        1 15-oz. can tomato sauce; 1 12-oz. can tomato paste

        2/3 c. water; 1 small onion, finely chopped

        1 clove garlic, minced; 1/4 c. sugar

        1 3-oz. can mushroom pieces and liquid

        1/2 tsp. nutmeg; 1 lb. lean ground beef

        1/2 c. tomato juice or water

        1/2 c. grated Parmesan cheese

        8 oz. spaghetti noodles, uncooked.


Step 1:
Combine tomato sauce, tomato paste, water, onion, garlic, mushrooms with liquid, nutmeg, and sugar in a Dutch oven.

Step 2:
Bring to a boil on top of the stove. Meanwhile, preheat the oven to 250°F.

Step 3:
Cover and cook sauce in the oven for 2 hours. (Sauce can be cooked on top of the stove if simmered very slowly.)

Step 4:
After 2 hours, add ground beef. (You can crumble it into the sauce or shape it into meatballs about 1 inch in diameter.) Cook 1 hour. Add tomato juice or water and cheese and cook for 20 minutes.

Step 5:
While sauce is cooking, prepare spaghetti al dente, following directions on package. (Be careful not to overcook spaghetti. Overcooked spaghetti will probably be too soft and will stick together.)

Step 6:
Drain spaghetti and place on a deep platter. Cover with sauce and serve.

Food: Spaghetti with Meat Sauce/Spaghetti al Sugo

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