Beef with spaghetti

Yield: 6 Servings

Measure Ingredient
1½ pounds Stew beef cut into 1\" pieces
¼ cup Minced onion
2 tablespoons Instant beef bouillon
½ teaspoon Onion powder
½ cup Dry red wine
8 ounces Uncooked spaghetti
1 \N Clove Garlic, cut into halves
1 tablespoon Olive oil
1 can Whole tomatoes (16 oz)
1 small Onion, chopped (1/4 cup)
1 tablespoon Butter or margarine
½ teaspoon Salt
¼ teaspoon Sugar
¼ teaspoon Dried basil leaves
¼ teaspoon Dried rosemary (optional)
\N dash Pepper


Prepare Garlic Tomato Sauce (see below). Mix beef, onion, bouillon, onion powder, wine and sauce in Dutch oven. Cover and cook in 350 degree oven, stirring occasionally, until beef is tender, 2½ to 3 hours. (Add water or wine during cooking if necessary.) Cook spaghetti as directed on package. Serve beef mixture over spaghetti.

GARLIC TOMATO SAUCE: Cook and stir garlic in oil in 1 ½ qt.

saucepan over low heat untilis brown; discard garlic. Stir in tomatoes (with liquid) and remaining ingredients; break up tomatoes with fork. Heat to boiling; reduce heat.

Simmer uncovered, stirring frequently, until sauce thickens, 40 to 50 minutes.

Source: Betty Crocker's Cookbook Submitted By RHOMMEL <RHOMMEL@...> On SUN, 12 NOV 1995 161619 ~0500

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