Yield: 6 Servings
|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||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|
|¼ teaspoon||Dried basil leaves|
|¼ teaspoon||Dried rosemary (optional)|
GARLIC TOMATO SAUCE
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