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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 301.5
  • Total Fat: 16.0 g
  • Cholesterol: 56.5 mg
  • Sodium: 649.1 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 3.6 g
  • Protein: 16.1 g

View full nutritional breakdown of Wine Spaghetti Sauce calories by ingredient
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Wine Spaghetti Sauce

Submitted by: EMILYOK

Introduction

My family's favorite dinner My family's favorite dinner
Number of Servings: 12

Ingredients

    2 cans Del Monte Petite Cut Diced Tomatoes
    1 can Del Monte Petite Cut Diced Tomatoes with Garlic and Olive Oil, 1.8 cup
    2-6 oz cans of Tomato Paste
    1 cup Red Wine (eyeball it)
    4 tbsp (or to taste) Honey
    1 large yellow or Vidalia Onion, chopped
    1 Green Peppers (bell peppers), chopped
    6 cloves to 1 bulb minced Garlic, depending on taste
    5 leaves fresh Basil, chopped
    2 or 3 sprigs fresh Rosemary, chopped
    2 or 3 sprigs fresh Oregano, chopped
    1 tsp ground Sage
    3 sprigs flat Parsley, chopped
    2 tsp crushed red pepper (optional)
    2 lbs lean ground beef (or ground turkey)

Directions

Put the three cans of diced tomatoes in a large pot with the tomato paste and the wine, let simmer. Add a few table spoons of honey to cut the acidity of the tomatoes.

Chop the onion, pepper, garlic and put together to the side.

Brown the ground beef in a large pan. While the beef is browning, add in the chopped veggies. When the beef is cooked and the veggies are a little tender, drain the whole pan and then add to the large pot. Be careful not to let the garlic burn or it gets very bitter.

At this point, you can either put in dried italian seasoning or you can add fresh herbs. I think the fresh herbs taste better. So add in the basil, rosemary, oregano, sage, and parsley. I like to add a some crushed red pepper for a little kick.

Let the spaghetti simmer for at least an hour so all the flavors can interact.

**This is a trial and error recipe, you can always add more, you can't take any way, so be sparing when you add ingredients!

Makes enough for 10-12

Number of Servings: 12

Recipe submitted by SparkPeople user EMILYOK.






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