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Ingredients
- 1 lb Grnd Beef
- 1 x Onion minced
- 2 x To 3 Cloves Garlic chopped
- 2 x 15-Ounce Cans Tomato Sauce
- 2 x 6-Ounce Cans Tomato Paste
- 1 Tbsp. Italian Seasoning or possibly more
- 1 dsh Grnd Oregano
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 x Or possibly 2 Glugs White Wine
Directions
- Brown the beef and onion in a huge skillet. Add in the garlic when the beef is almost done. Stir in the tomato sauce, tomato paste and all the seasonings. Simmer over low heat while you cook the pasta. Like I said, about 15 min before you're ready to serve, stir the wine into the sauce.
- I've never found it necessary to let spaghetti sauce cook for hrs and hrs. I do not have the time or possibly the patience, and I like my spaghetti sauce better than anything canned/jarred, or possibly ordered in a restaurant.
- It'sgot a richer taste, what with the amount of tomato paste I use. Sometimes I use a can of stewed tomatoes in place of one of the tomato sauces, but which's about the only variation I ever make.
- NOTES : I add in a splash of white wine to my spaghetti sauce about 15 minutesbefore it's done. I usually use white wine, that I prefer in spaghetti sauce, but red wine would work just as well for a bolder flavor
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1659g | |
| Calories 1481 | |
| Calories from Fat 756 | 51% |
| Total Fat 83.95g | 105% |
| Saturated Fat 32.69g | 131% |
| Trans Fat 0.03g | |
| Cholesterol 324mg | 108% |
| Sodium 7677mg | 320% |
| Potassium 6073mg | 174% |
| Total Carbs 91.33g | 24% |
| Dietary Fiber 22.7g | 76% |
| Sugars 63.96g | 43% |
| Protein 101.67g | 163% |
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