Spaghetti & Meat Sauce
Catherine Cappiello Pappas
- 2 lbs. ground beef
- 29 oz. can of crushed tomatoes
- 2 red bell peppers – roasted
- 3 cloves garlic – chopped
- ½ sweet onion – sliced
- ½ cup italian parsley – chopped
- ½ tsp. dried oregano
- ½ tsp. salt
- ¼ tsp. red pepper flakes
- 2 tablespoons red wine
- 2 tablespoons olive oil
- grated romano cheese
- your favorite spaghetti
Place the peppers on a pan and roast them for 20 – 25 minutes.
Remove from the oven and let cool.
Heat a large frying pan and place the ground beef in the pan to cook. When the meat is cooked remove from the pan and drain any excess drippings. Place the meat back in the pan.
In a separate frying pan heat two tablespoons of olive oil. Add the onions, garlic and parsley and let sauté until the onions are transparent. Add to the meat and toss.
Add the crushed tomatoes and the seasonings. Add the wine and continue to cook on low heat.
Prepare the spaghetti as directed.
Serve with a drizzle of olive oil and grated cheese.