Dot's Spaghetti And Meat Sauce
Published January 18, 1994
- Total Time
- 2 hours 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound extra-lean ground beef
1 medium green pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
1 28-ounce can Italian plum tomatoes
1 6-ounce can tomato paste
1 tablespoon sugar
Salt to taste
1 cup boiling water
1 teaspoon dried oregano
1 pound spaghetti
Nutritional analysis per serving (4 servings)
109 grams carbs; 70 milligrams cholesterol; 683 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 9 grams fiber; 1393 milligrams sodium; 43 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Brown the beef in its own fat, pouring off all but a teaspoon. Add the pepper, onion and garlic, and saute for about 5 minutes.
- Step 2
Crush the tomatoes between your fingers and add them to the beef along with the tomato paste, sugar, salt, water and oregano. (If you want to cut back on the salt, use no-salt-added tomatoes and tomato paste, and skip the added salt.) Simmer, covered, for 1 ½ to 2 hours.
- Step 3
The sauce can be refrigerated for several days or frozen. When ready to serve, cook spaghetti according to package instructions, and top with sauce
Private Notes
Comments
Simple and tasty. Had to be generous with the salt to counterbalance the tablespoon of sugar.
I make this all the time, and of course it freezes well. My tweaks for more flavor are to use half ground beef and half Italian sausage, and I throw in a Parmesan rind.
I thought this was delicious. I didn’t find the sauce to be too sweet, although next time I might use 2 teaspoons versus the tablespoon of sugar in the recipe. I substituted yellow pepper for green pepper and added Portobello mushrooms, and the result was great. The long cooking time for the sauce allowed all the flavors to develop and blend – really good an and made enough for six generous servings.
I make this all the time, and of course it freezes well. My tweaks for more flavor are to use half ground beef and half Italian sausage, and I throw in a Parmesan rind.
Simple and delicious. Added 1 cup red wine instead of the boiling water and only 1 tsp. of sugar. I didn't have any green peppers so added another 2 cloves of garlic.