Heat oil in heavy large skillet over medium-high heat. Add ground beef and cook until brown, breaking up with fork, about 3 minutes. Using slotted spoon, transfer beef to plate. Add onion and garlic to skillet and saute until onion is tender, about 5 minutes. Stir in parsley, basil, oregano and paprika and continue cooking 1 minute. Return beef to skillet; add tomatoes, tomato sauce and wine. Reduce heat to medium-low. Simmer until sauce is thick, about 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to simmer before continuing.) Toss pasta with sauce and 3/4 cup grated Parmesan in large bowl. Sprinkle remaining Parmesan over pasta. Serves 6. Bon Appetit April 1992
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|Serving Size: 1 Serving (1729g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2369 (71%)|
|Amt Per Serving||% DV|
|Total Fat 263.3g||351 %|
|Saturated Fat 104.5g||522 %|
|Monounsaturated Fat 91.7g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 768.4mg||236 %|
|Sodium 2158.7mg||74 %|
|Potassium 2928.6mg||77 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 20.9g|
|Protein 184.9g||264 %|
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Calories per serving: 3334
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