You may also like
Categories:
olive oil onion clove garlic celery butter ground beef white sugar salt mint mushrooms tomato paste beef broth basil spaghetti olive oil salt fresh parsley Romano cheese
Viewed: 38 - Published at: 2 years agoIngredients
- 2 tablespoons olive oil
- 1/2 cup minced onion
- 1 clove garlic, minced
- 1/2 cup minced celery
- 2 tablespoons butter
- 1 pound lean ground beef
- 1/2 teaspoon white sugar
- 1 teaspoon salt
- 1/2 teaspoon dried mint
- 6 ounces fresh chopped mushrooms
- 1 (6 ounce) can tomato paste
- 2 (10.5 ounce) cans beef broth
- 2 teaspoons dried basil
- 1 pound spaghetti
- 1 teaspoon olive oil
- 3 tablespoons salt
- 1 tablespoon chopped fresh parsley, for garnish
- 1/4 cup grated Romano cheese
Method
- In a large skillet, warm olive oil over low heat; saute onion, garlic and celery until onion is transparent.
- Stir in butter and increase heat to medium; brown beef until no longer pink.
- Mix in sugar, 1 teaspoon salt, mint and mushrooms; lower heat and stir for about 3 minutes.
- In a large bowl, combine tomato paste and broth; pour liquid and basil to pot.
- Simmer over very low heat for about 2 hours, stirring occasionally.
- Bring a large pot of water to a vigorous boil with 3 tablespoons salt and 1 teaspoon olive oil.
- Slip spaghetti into water holding on to ends until strands soften a bit.
- Cook over high heat for 7 to 8 minutes only.
- When properly cooked, raw taste should be gone but still have a firm texture.
- When ready to serve, combine pasta with meat sauce; serve on a warmed platter or bowl topped with parsley and Romano cheese.
