Herbed Spaghetti |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 3 medium onions, chopped | 2 carrots, pared and shredded | 2 cloves garlic, crushed |
| 1/4 cup butter or margarine | 1-1/2 pounds ground beef | 1 pound ground pork |
| 10 medium tomatoes, peeled and coarsely chopped | 1 15-ounce can tomato sauce | 1/2 cup fresh basil leaves, snipped, or 2 tablespoons dried basil |
| 1 teaspoon dried oregano leaves | 1 cup dry red wine or tomato juice | spaghetti noodles, cooked |
| 1 | Cook and stir onions, carrots and garlic in butter in Dutch oven until onions are tender. Stir in beef and cook until light brown. Stir in remaining ingredients, except spaghetti. Heat to boiling, reduce heat. Cook over medium heat, stirring occasionally until thickened, about 1 hour. Refrigerate at least 8 hours. Skim off fat. Serve sauce over hot spaghetti. Can be frozen for 3 months. |