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  • 1-1 1/4 lbs ground chuck
  • 2 15 oz. cans tomato sauce (can use lower sodium sauce if desired)
  • 1 small can tomato paste
  • 1-2 shallots or 1/2 small yellow onion, finely chopped
  • 1 garlic clove pressed
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 2-3 bay leaves
  • dash of cinnamon
  • S & P to taste
  • 2 oz. red wine (optional)
  • Spaghetti (or your favorite pasta)
  • Grated fresh romano or parmesan cheese (optional)


  • 1. In a large frying pan, brown the meat, stirring occasionally. When browned, remove grease and season meat with salt and pepper to taste.
  • 2. Keep the meat in the pan, if pan is too dry after this step, add a little wine to deglaze the pan and add a little moisture. If you don’t want to add wine and it’s too dry, you could add a little water at this point.
  • 3. Add the shallot or onion, for a stronger onion flavor use white onion – for a less strong onion taste use the shallot.
  • 4. Saute onion for a couple of minutes, add the garlic and cook for a couple more minutes. Season again with salt and pepper to taste.
  • 5. Add tomato sauce, tomato paste, basil, oregano and bay leaves. Simmer covered for 30-40 minutes, stirring occasionally.
  • 6. In a large pot, heat cold water to boiling and add the pasta. Cook until done, according to instructions.
  • 7. Serve sauce over pasta, at the table you can have grated cheese to put over your spaghetti if you want, as well as salad and bread. Enjoy!

Categories: Main Dish  Pasta 
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