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Spaghetti with meat and tomato sauce

Recipe from: 1/28/1999 12:00:00 AM
Ingredients 15
Servings 4


  • 30
    olive oil
  • 1
    clove garlic, crushed
  • 1
    onion, chopped
  • 1
    carrot, chopped
  • 1
    celery stalk, chopped
  • 3
    sprigs fresh parsley, chopped
  • 5
    fresh origanum, chopped
  • 300
    lean minced meat
  • 60
    dry red wine
  • 400
    tomatoes in tomato purée, processed in a food processor
  • 70
    tomato purée
  • salt and freshly ground black pepper
  • 5
  • 450
    spaghetti or any long pasta
  • grated Parmesan cheese for serving


1 hour
Heat the oil in a medium-sized saucepan and fry the garlic, onion, carrot, celery, parsley and origanum for about 5 minutes over medium heat. Add small quantities of the mince at a time and stir until done, but not brown. Stir in the red wine and simmer for 2 minutes. Add the processed tomatoes and purée, cover and simmer slowly for at least 1 hour, or longer for better results. Season with salt and pepper, and add the sugar. Cook the pasta in rapidly boiling, salted water until just tender (not soggy) and drain. Pour the hot sauce over the pasta and mix. Serve with grated Parmesan cheese on the side. Serves 4.

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