Yield: 6 Servings
Measure | Ingredient |
---|---|
⅓ pounds | Lean ground lamb or beef |
2 teaspoons | Minced garlic |
¼ cup | Dry red wine |
1 tablespoon | Chopped fresh basil |
1 cup | Chopped fresh tomatoes |
1 \N | Recipe |
1 pounds | Whole wheat or spinach |
\N \N | Spaghetti |
\N \N | Basic Pizza Sauce |
1. In a large Dutch oven or deep skillet over medium-high heat, brown lamb and garlic in red wine for about 15 minutes, stirring frequently. Pour off any excess fat.
2. Add basil, tomatoes, and Basic Pizza Sauce. Bring to a boil, lower heat to medium, and simmer sauce for 25 minutes, stirring occasionally.
3. While sauce is simmering, bring 2 quarts of water to boil in a large pot. Cook spaghetti until al dente (8 minutes). Drain and toss with sauce.
Serve hot.
Recipe By : the California Culinary Academy From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (
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