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Add a photoThis is easy to make and delicious way to use up left over meat. Serve this dish with a colorful tossed salad and a good loaf of bread.
With Love,
Catherine
xo
Ingredients
- 9 oz. box of frozen artichoke hearts
- 29 oz can of crushed tomatoes
- 1 onion â sliced
- 6 cloves of garlic â chopped
- ¼ cup of wine
- Pinch of sugar
- Black pepper
- Salt
- Ground oregano
- Paprika
- Red pepper flakes
- Left over pork or beef slices
- Olive oil
- Romano cheese for grating
- 1 lb. of your favorite spaghetti
Directions
- Defrost the artichoke hearts.
- Heat a sauce pan with a drizzle of olive oil. Add the onion and the artichoke hearts. Sauté until the onion is slightly clear and the artichoke hearts get a little golden color. Add the garlic and continue to sauté until fragrant.
- Add the crushed tomatoes and continue to gently simmer.
- Add the pinch of sugar and all of the seasonings. Add the left over pork or beef slices. Add the wine and continue to gently simmer for at least one hour.
- Prepare the spaghetti as directed.
- Drizzle a litle olive oil on a serving platter. Lift the cooked spaghetti from the water and place the spaghetti on the platter. Drizzle a little more olive oil on top of the spaghetti. Top with a few dashes of red pepper flakes and toss. Top with the sauce and grating cheese and toss.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 4 servings | |
| Calories 172 | |
| Calories from Fat 34 | 20% |
| Total Fat 3.83g | 5% |
| Saturated Fat 1.73g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 395mg | 16% |
| Potassium 897mg | 26% |
| Total Carbs 24.68g | 7% |
| Dietary Fiber 7.3g | 24% |
| Sugars 2.8g | 2% |
| Protein 11.03g | 18% |
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