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Start off by buying quality ingrediants.
Using an 8qt or larger stock pot or dutch oven, brown your chuck thoroughly seasoning to taste with salt and black pepper while it cooks. Dump into a strainer to drain the fat and leave to drain. Take the pot and wipe somewhat dry with a paper towel to help remove more beef fat.
Open your can or jar of spaghetti sauce and dump into the pot. I use my wine to rinse the jar. Pour the wine into the sauce jar, close with the jar's lid and shake vigorously, pour the contents into the pot.
Open the tomato paste and mushrooms(drained) and addto the pot. Stir these ingredients and then add your fresh or dried herbs to taste, usually about a tablespoon of each if dried, more if fresh.
Retrieve the beef and add it to the sauce along with the frozen or fresh peppers and onions.
Stir well and simmer for at least 1 hour so all the flavours mingle.
Lastly in another large pot, add at least 10 cups of cold water, 1 tbs of salt and about 1/4 cup of canola or olive oil. Bring to rolling boil.
Add your pasta and return to boil, time it to the secondand cook for 9minutes only. DO NOT OVERCOOK!
Drain off all water and return to pot, add about another 1/4 cup of Extra Virgin Olive oil and toss.
Plate individual servings of pasta and cover with your desired amount of sauce.
Top with a little grated cheese and be in spaghetti heaven.
Serve with tossed salad and garlic bread for a real family meal!
Start off by buying quality ingrediants.
- Barilla dry spaghetti.
- Your favorite brand and flavor canned spaghetti sauce.
- 8 oz. can your favorite brand of tomato paste.
- 8 oz. can of your favorite sliced button mushrooms.
- 1 pound of lean ground chuck. Don't use ground beef or hamburger (EVER).
- 1 16 oz. bag of frozen three peppers & onions.
- Dried basil, oregano, garlic, and chives.
- 1-2 ounces of a good red wine.
Using an 8qt or larger stock pot or dutch oven, brown your chuck thoroughly seasoning to taste with salt and black pepper while it cooks. Dump into a strainer to drain the fat and leave to drain. Take the pot and wipe somewhat dry with a paper towel to help remove more beef fat.
Open your can or jar of spaghetti sauce and dump into the pot. I use my wine to rinse the jar. Pour the wine into the sauce jar, close with the jar's lid and shake vigorously, pour the contents into the pot.
Open the tomato paste and mushrooms(drained) and addto the pot. Stir these ingredients and then add your fresh or dried herbs to taste, usually about a tablespoon of each if dried, more if fresh.
Retrieve the beef and add it to the sauce along with the frozen or fresh peppers and onions.
Stir well and simmer for at least 1 hour so all the flavours mingle.
Lastly in another large pot, add at least 10 cups of cold water, 1 tbs of salt and about 1/4 cup of canola or olive oil. Bring to rolling boil.
Add your pasta and return to boil, time it to the secondand cook for 9minutes only. DO NOT OVERCOOK!
Drain off all water and return to pot, add about another 1/4 cup of Extra Virgin Olive oil and toss.
Plate individual servings of pasta and cover with your desired amount of sauce.
Top with a little grated cheese and be in spaghetti heaven.
Serve with tossed salad and garlic bread for a real family meal!
