Nana’s Spaghetti with Italian Meat Sauce

By sandy_h

From Nana!

Ingredients

• 1/4 cup olive oil
• 1/2 cup minced onions
• 1 pound chuck, ground
• 2 minced cloves garlic
• 23 ounce cans chopped mushrooms, undrained
• 1/4 cup snipped parsley
• 1 8 ounce can tomato sauce
• 1 number 2 can tomatoes (2 1/2 cups)
• 1/4 pound diced sharp American cheese
• 1/2 to 1 cup grated Parmesean cheese
• 1 cup Burgandy, claret or other red wine
• 1 pound spaghetti
• 2 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon sugar
• Tiny bit of fresh or dried basil or thyme

Preparation

Step 1

• In hot oil in skillet or Kettle, simmer onions 5 minutes.

• Add beef, garlic; cook, stirring, until meat loses red color.

• Add mushrooms, parsley, tomato sauce.

• Force tomatoes through sieve; add to sauce, with salt, pepper, sugar, basil.

• Simmer covered 1 hour.

• Add wine; simmer covered 1 hour.

• About 20 minutes before serving: Cook spaghetti as label directs; drain.

• Add hot sauce and diced cheese, toss.

• Turn onto large platter; sprinkle generously with Parmesean cheese.

• To do Ahead: Make sauce day before; refridgerate.
Reheat while cooking spaghetti.
[Nana serves this with a garden salad, French bread, and Glen’s cake.]