Vino Spiked Spaghetti

Hmm...where do I start with the first post on my new blog? I figure I can't go wrong jumping in with a bottle (I mean a glass) of Cab and some Un-Italian spaghetti! It's not the traditional cook on the stove for 10 hours sauce that the Italians are famous for, but a delicious variation!

I use Cabernet Sauvignon because it's one of my favorite wines to drink and it supports a  robust meal like this one. You could mix in 1/4 pound of ground sausage or 1/2 pound of ground turkey or chicken with the beef, OR substitute with all turkey or chicken. With the last suggestion switch to a chardonnay if you prefer white to red wine. Play around with it, add your favorite vino before, during, and after. . .invite friends over and enjoy!

Vino Spiked Spaghetti

1 C. chopped onion

1 C. green bell pepper

2 cayenne or jalapeno pepper

1 C. sliced fresh mushrooms

3 cloves fresh garlic finely chopped

2 Tbsp. of olive oil

1 lb. ground beef (ground chuck is best)

2 - 8 oz. cans of tomato sauce

2 - 14 1/2 oz. cans of tomatoes

1 - 6 oz. can of tomato paste

1 - Newman's Own Sockarooni Spaghetti Sauce (or preferred brand of sauce)

*1/3 C. fresh basil (purple or sweet green) OR 1 1/2 Tbsp. of dried (It is a different flavor)

*1/8 C. fresh oregano OR 1 tsp. of dried

salt and pepper to taste

1 tsp. white sugar (reduces the acidity of the tomatoes)

1/2 C. red wine

1 box of pasta, adjust depending on number of people. (You can use the long noodles or sometimes I prefer rigatoni, shells, or spirals. If you want to go the healthy route, try one of the whole grain or wheat versions)

Saute bell peppers, onion, mushrooms, and hot pepper in olive oil until tender. Then add garlic. Cook for only about 2 or 3 more minutes, as garlic burns easily. Add ground beef, brown. Add sauce, tomatoes, paste, and spaghetti sauce. Blend and cook for five to ten minutes. Add herbs. Stir. Add salt and pepper. Sprinkle in sugar. Stir. Then add wine. Cook over medium low to medium heat for one to two hours, stirring occasionally. This will bubble up and pop out of the pan. So keep an eye on it and adjust the heat if necessary. 

* Dried herbs are stronger than fresh so use less. They also have a different taste, although not as noticeable in this type of recipe.

The wine added at the end produces a wonderful background flavor to the dish.

This sauce can be kept up to six days in the refrigerator or frozen for three to four months if sealed tightly.

How do you like your spaghetti? Do you have an old family recipe or have you developed your own?

Comments

[Jennifer]

No clams as I do not like them but lots of ground beef, fresh herbs, spicy peppers, a mixture of chopped tomatoes and rich sauce, and of course vino!

[Folsäure]

oooh, i love pasta ala vongole specially when you can really taste the clams. was it like that?