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Name: My Grandmothers Spaghetti
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 tb Minced fresh parsley or 1; 2 Bay Leaves; 1 cn Italian plum tomatoes;; ; (28-ounce); 1 Garlic minced; 1 tb Dried basil; crumbled; 1 lg Onion finely chopped; Grated Parmesan fresh; 1 cn Tomato paste; (6-ounce); 1 lb Spaghetti; 2 lb Lean ground beef; 2 cn Tomato sauce; (8-ounce); 1 tb olive oil; 3 1/2 c Water

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INGREDIENTS

1 tb Minced fresh parsley or 1
2 Bay Leaves
1 cn Italian plum tomatoes;
; (28-ounce)
1 Garlic ; minced
1 tb Dried basil; crumbled
1 lg Onion ; finely chopped
Grated Parmesan ; fresh
1 cn Tomato paste; (6-ounce)
1 lb Spaghetti
2 lb Lean ground beef
2 cn Tomato sauce; (8-ounce)
1 tb olive oil
3 1/2 c Water

Servings

INSTRUCTIONS

Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic and saute until onion is translucent, about 4 minutes. Add ground beef and cook until brown, breaking up with fork, about 8 minutes. Drain drippings from Dutch oven. Mix parsley, bay leaves and basil into beef and cook 2 minutes. Stir in tomatoes, water, tomato sauce and tomato paste. Simmer until reduced to sauce consistency, breaking up tomatoes with spoon, about 2 hours. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and chill. Rewarm sauce over medium-low heat before using.) Cook spaghetti in large pot of boiling salted water until just tender but firm to bite, stirring occasionally. Drain well. Place spaghetti in serving bowl. Pour half of sauce over. Serve immediately, passing Parmesan cheese separately. (Refrigerate or freeze remaining sauce for another use.) 4 to 6 servings (Makes about 8 3/4 cups sauce). Bon Appetit November 1991

NOTES

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My Grandmothers Spaghetti

1 tb Minced fresh parsley or 1 
2  Bay Leaves 
1 cn Italian plum tomatoes; 
  ; (28-ounce) 
1  Garlic minced
1 tb Dried basil; crumbled 
1 lg Onion finely chopped
  Grated Parmesan fresh
1 cn Tomato paste; (6-ounce) 
1 lb Spaghetti 
2 lb Lean ground beef 
2 cn Tomato sauce; (8-ounce) 
1 tb olive oil 
3 1/2 c Water

Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic  and saute until onion is translucent, about 4 minutes. Add ground beef and  cook until brown, breaking up with fork, about 8 minutes. Drain drippings  from Dutch oven. Mix parsley, bay leaves and basil into beef and cook 2  minutes. Stir in tomatoes, water, tomato sauce and tomato paste. Simmer  until reduced to sauce consistency, breaking up tomatoes with spoon, about  2 hours. Season with salt and pepper. (Can be prepared 2 days ahead. Cover  and chill. Rewarm sauce over medium-low heat before using.)    Cook spaghetti in large pot of boiling salted water until just tender but  firm to bite, stirring occasionally. Drain well. Place spaghetti in serving  bowl. Pour half of sauce over. Serve immediately, passing Parmesan cheese  separately. (Refrigerate or freeze remaining sauce for another use.)    4 to 6 servings (Makes about 8 3/4 cups sauce).    Bon Appetit November 1991

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Nutrition

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Serving Size: 1 Serving (1894g)
Recipe Makes: 1 servings

Calories: 3360
Calories from Fat: 914 (27%)

Amt Per Serving		% DV

	Total Fat 101.6g	135 %
	Saturated Fat 38.7g	194 %
	Monounsaturated Fat 42.9g
	Polyunsanturated Fat 6.2g
Cholesterol 589.7mg		181 %
Sodium 644.7mg		22 %
Potassium 4126mg		109 %
Total Carbohydrate 351.2g		103 %
	Dietary Fiber 18.2g	73 %
	Sugars, other 333g
Protein 241.8g		345 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3360

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