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)

Questions, Comments & Reviews