Mariu's Spaghetti with Meat Sauce Recipe

Ingredients
<br>- 2 tablespoons olive oil
<br>- ½ cup minced onion
<br>- 1 clove garlic, minced
<br>- ½ cup minced celery
<br>- 2 tablespoons butter
<br>- 1 pound lean ground beef
<br>- ½ teaspoon white sugar
<br>- 1 teaspoon salt
<br>- ½ teaspoon dried mint
<br>- 6 ounces fresh chopped mushrooms
<br>- 1 (6 ounce) can tomato paste
<br>- 2 (10.5 ounce) cans beef broth
<br>- 2 teaspoons dried basil
<br>- 1 pound spaghetti
<br>- 1 teaspoon olive oil
<br>- 3 tablespoons salt
<br>- 1 tablespoon chopped fresh parsley, for garnish
<br>- ¼ cup grated Romano cheese
<br><p></p>Directions
<br>step 1: In a large skillet, warm olive oil over low heat; saute onion, garlic and celery until onion is transparent.
<br>step 2: Stir in butter and increase heat to medium; brown beef until no longer pink. Mix in sugar, 1 teaspoon salt, mint and mushrooms; lower heat and stir for about 3 minutes.
<br>step 3: In a large bowl, combine tomato paste and broth; pour liquid and basil to pot. Simmer over very low heat for about 2 hours, stirring occasionally.
<br>step 4: Bring a large pot of water to a vigorous boil with 3 tablespoons salt and 1 teaspoon olive oil.  Slip spaghetti into water holding on to ends until strands soften a bit.  Cook over high heat for 7 to 8 minutes only.  When properly cooked, raw taste should be gone but still have a firm texture.
<br>step 5: When ready to serve, combine pasta with meat sauce; serve on a warmed platter or bowl topped with parsley and Romano cheese.
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Ingredients
- 2 tablespoons olive oil
- ½ cup minced onion
- 1 clove garlic, minced
- ½ cup minced celery
- 2 tablespoons butter
- 1 pound lean ground beef
- ½ teaspoon white sugar
- 1 teaspoon salt
- ½ teaspoon dried mint
- 6 ounces fresh chopped mushrooms
- 1 (6 ounce) can tomato paste
- 2 (10.5 ounce) cans beef broth
- 2 teaspoons dried basil
- 1 pound spaghetti
- 1 teaspoon olive oil
- 3 tablespoons salt
- 1 tablespoon chopped fresh parsley, for garnish
- ¼ cup grated Romano cheese

Directions
step 1: In a large skillet, warm olive oil over low heat; saute onion, garlic and celery until onion is transparent.
step 2: Stir in butter and increase heat to medium; brown beef until no longer pink. Mix in sugar, 1 teaspoon salt, mint and mushrooms; lower heat and stir for about 3 minutes.
step 3: In a large bowl, combine tomato paste and broth; pour liquid and basil to pot. Simmer over very low heat for about 2 hours, stirring occasionally.
step 4: Bring a large pot of water to a vigorous boil with 3 tablespoons salt and 1 teaspoon olive oil. Slip spaghetti into water holding on to ends until strands soften a bit. Cook over high heat for 7 to 8 minutes only. When properly cooked, raw taste should be gone but still have a firm texture.
step 5: When ready to serve, combine pasta with meat sauce; serve on a warmed platter or bowl topped with parsley and Romano cheese.

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