Spaghetti With Beef & Tomato Sauce
July 08, 2017
"This recipe has many optional ingredients. Anise seed and cardamom aren't to everyone's taste and I have usually omitted them."
- Serving Size: 1 (432.7 g)
- Calories 547.2
- Total Fat - 12.7 g
- Saturated Fat - 3.5 g
- Cholesterol - 59.1 mg
- Sodium - 537.3 mg
- Total Carbohydrate - 80.9 g
- Dietary Fiber - 12.8 g
- Sugars - 7.3 g
- Protein - 29 g
- Calcium - 55.9 mg
- Iron - 4 mg
- Vitamin C - 47.1 mg
- Thiamin - 0.4 mg
In large deep skillet or broad-based saucepan, lightly brown beef, crumbling it into very small bits.
Remove meat with a slotted utensil to a plate lined with paper towel. Clean grease from pan.
Heat oil briefly in the same pan, add onion and garlic and sauté until just translucent, about 2 minutes.
Add celery, sweet pepper, and mushrooms if desired and sauté, stirring, for another minute.
Add tomatoes with their liquid, breaking them up.
Add tomato paste, sugar, and seasonings with reserved meat.
Bring to a boil over medium heat, then reduce to low and simmer uncovered, stirring occasionally, about 30 minutes - 1 hour. or until sauce reaches desired thickness.
Serve over hot cooked pasta.
Tips & Variations
No special items needed.