Gold Spaghetti
Ingredients
- 3 tablespoons virgin olive oil ⓘ
- 2 large onions diced
- 3 garlic cloves diced ⓘ
- 8 ounces sliced mushrooms ⓘ
- 1 lb ground beef ⓘ
- 1 lb Italian sausage or 2 lbs andouille sausages ⓘ
- 2 cans Italian tomatoes (Roma) ⓘ
- 1 can tomato puree ⓘ
- 1 can tomato paste ⓘ
- 2 cans of sliced black olives ⓘ
- 1/2 cup dry red wine ⓘ
- 2 tablespoons basil ⓘ
- 3 tablespoons oregano ⓘ
- 2 tablespoons parsley (fresh would be best) ⓘ
- 1/2 teaspoon red pepper flakes ⓘ
- 2 teaspoons thyme
- 2 teaspoons paprika ⓘ
- 2 teaspoons sugar ⓘ
- 2 teaspoons salt ⓘ
- 2 bay leaves ⓘ
Instructions
- eparation
- Heat the oil in a large Dutch over or stock pot with heat set at medium.
- 2Add the diced garlic, diced onions and sliced mushroom and brown.
- 3Add the ground beef and Italian sausage with the skins pealed off it links.
- 4Crumble the meat as you are browning over a medium to medium high heat.
- 5Brown till there is no pink on meat.
- 6Add the cans Italian tomatoes, tomato puree a tomato paste and the sliced olive and mix well.
- 7Use a little water to clean cans and add to sauce.
- 8Add the dry red wine.
- 9Add the basil, oregano, parsley, red peper flakes, thyme, paprika, sugar, salt and bay leaf.
- 10Allow the spices to cook in and let simmer on medium-low heat covered.
- 11I normally let sauce simmer for 2 to 4 hours.
- 12Boil water and cook thin spaghetti per instruction.
- 13Remove the bay leaf Garnish the top with grated Romano or parmesan cheese
Nutrition & Diet Analysis (per serving)
887
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).