Prep 20 mins
Cook 0 mins
This is my own special spaghetti recipe, honed over the years. This is a staple in our house, about once a week. (Note: This sauce is not the thick, jarred-type spaghetti sauce that we see in the stores or most restaurants. It might seem watery at first, but it really has so much more flavor than the sauces we are used to in America.)
- 24 ounces spaghetti
- 1 lb ground beef (I like sage-flavored) or 1 lb sausage (I like sage-flavored)
- 1 medium onion, chopped
- 2 -3 garlic cloves, minced
- 2 (14 ounce) cans diced tomatoes
- 1 (10 ounce) can rotel
- 1⁄4-1⁄2 cup red wine
- 2 tablespoons Worcestershire sauce
- 1⁄4 cup chopped fresh basil
- 1 teaspoon cumin seed, crushed
- 1 teaspoon fennel seed, crushed
- 1⁄2 teaspoon ground ginger
- 1 teaspoon kosher salt (to taste)
- 1 teaspoon black pepper (to taste)
- Prepare spaghetti according to directions.
- Meanwhile, brown ground beef or sausage with onions and garlic; drain.
- Return ground beef to pan, then add all other ingredients. Simmer 5 to 10 minutes, then serve over spaghetti.
Why use canned spaghetti sauce when for very little time or effort, you could be enjoying this recipe? Just for personal taste preferences, I added 1 tsp red pepper flakes. I'm looking forward to trying more of your recipes for PAC Spring 2008!