 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | Usda default (100 gm - 4 oz) | Beef, ground, 80% lean meat / 20% fat, raw | 1/3 | medium | Carrots | 1/4 | onion | 1 medium onions chopped (vidalias, mayans or walla wallas work great) | 1/4 | cup, strips | celery | 1/4 | tablespoon | olive oil | 1/2 | cup | Tomato canned, puree | 1/4 | fluid ounce | red wine | 1/2 | tablespoon | Worcestershire sauce | 1/2 | ounce | spaghetti |
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Steps
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Sequence
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Step
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| | 1 | Brown ground beef over medium heat. Remove from soup pot and drain on paper towels. Drain excess fat from pan. | | 2 | Add olive oil followed by chopped onions, carrots and celery (with leaves). | | 3 | When veg is soft, add Worcestershire sauce to deglaze pan, followed by wine. Add in crushed tomatoes and return drained ground beef to pan. | | 4 | Season with salt, Italian herb blend (1 T dry) and black pepper. | | 5 | Add 80 ounces of beef stock (or water and bouillon). Bring to boil and cook for 30 minutes at low rolling boil. | | 6 | Break spaghetti or linguine into spoon size pieces and add to pot. Cook for additional 15 minutes. |
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