Vino Spiked Spaghetti
Why I Love This Recipe
I've been making spaghetti for years. Sometimes I do a combination of sausage and beef. I always have some spice, red wine, and fresh or dried herbs from my garden! This is not your typical Italian style because it has peppers, onions, and mushrooms, and you don't have to cook it all day :) Serve it with white or multigrain pasta and fresh grated Parmesan or Romano cheese.
Ingredients You'll Need
2 Tbsp. of olive oil
1 C. chopped onion
1 C. green bell pepper
2 cayenne or jalapeno pepper
1 C. sliced fresh mushrooms
3 cloves fresh garlic finely chopped
1 lb. ground beef (ground chuck is best)
2 - 8 oz. cans of tomato sauce
2 - 14 1/2 oz. cans of tomatoes
1 - 6 oz. can of tomato paste
1 - Newman's Own Sockarooni Spaghetti Sauce (or preferred brand of sauce)
*1/3 C. fresh basil (purple or sweet green) OR 1 1/2 Tbsp. of dried (It is a different flavor)
*1/8 C. fresh oregano OR 1 tsp. of dried
salt and pepper to taste
1 tsp. white sugar (reduces the acidity of the tomatoes)
1/2 C. red wine
1 box of pasta, adjust depending on number of people. (You can use the long noodles or sometimes I prefer rigatoni, shells, or spirals. If you want to go the healthy route, try one of the whole grain or wheat versions)
Heat olive oil over medium heat. Toss in bell peppers, onion, mushrooms, and hot pepper.
Add salt and saute until crisp tender.
Then add garlic. Cook for only about 2 or 3 more minutes, as garlic burns easily.
Add ground beef, brown.
Add sauce, tomatoes, paste, and spaghetti sauce.
Blend and cook for five to ten minutes.
Add herbs. Stir.
Add salt and pepper to taste.
Sprinkle in sugar. Stir.
Then add wine.
Cook over medium low to medium heat for one to two hours, stirring occasionally. This will bubble up and pop out of the pan. So keep an eye on it and adjust the heat if necessary.
* Dried herbs are stronger than fresh so use less. They also have a different taste, although not as noticeable in this type of recipe.
The wine added at the end produces a wonderful background flavor to the dish.
This sauce can be kept up to six days in the refrigerator or frozen for three to four months if sealed tightly.