RED WINE SPAGHETTI SAUCE

By Silvermama

This recipe can be used for spaghetti sauce or lasagne. My famiy has asked numerous times for a more complex recipe, but no one has the time to make it. I like to use fresh herbs where possible and a good bodied red wine; either Merlot or Cabernet. Also, the sauce freezes well and make a quick meal.

Ingredients

• 1/2 large yellow onion, diced
• 1 red bell pepper, diced
• 1/4 cup chopped fresh garlic
• 8 oz mushroom, chunked (perferably portabello)
• 1 Tbs olive oil
• 1 28 oz. can diced tomato (preferably fire roasted)
• 1/3 cup chopped sundried tomato in olive oil, packed
• 1/2 Tbs dried Basil
• 1 tsp dried oregano
• 1 tsp dried marjoram
• 1/4 cup tomato paste
• 1.5 lbs ground chuck
• 1.5 lbs ground sirloin
• Garlic powder, salt and pepper to taste
• Halved green olives, optional
• Fresh grated Parmesan cheese

Details

Servings 9

Preparation

Step 1

In medium skillet, brown the onion, bell pepper and garlic in 1 tbs olive oil until soft. Set aside. In large skillet or dutch oven, brown chuck and sirloin; drain. Add the sauteed vegetables to the drained meat mixture. Add fresh mushrooms. Stir and cook approx 4 minutes. Add herbs, salt, pepper, garlic powder, tomatoes, tomato paste. Stir and cook over medium heat approx 4 minutes. Add wine. Cover and simmer 1-1.5 hours. Adjust to taste with salt/pepper. Serve over angel hair pasta with halved green olives and grated parmesan cheese.