Vino Spiked Spaghetti
- 2 Tbsp
- olive oil
- 1 c
- chopped onion
- 1 c
- green bell pepper
- 2 c
- cayenne or jalapeno pepper
- 1 c
- sliced fresh mushrooms
- 3 clove
- fresh garlic finely chopped
- 1 lb
- ground beef (ground chuck is best)
- 8 oz. cans of tomato sauce
- 14 1/2 oz. cans of tomatoes
- 6 oz. can of tomato paste
- newman's own sockarooni spaghetti sauce (or preferred brand of sauce)
- 1/3 c
- fresh basil (purple or sweet green) or 1 1/2 tbsp. of dried (it is a different flavor)
- 1/8 c
- fresh oregano or 1 tsp. of dried
- salt and pepper to taste
- 1 tsp
- white sugar (reduces the acidity of the tomatoes)
- 1/2 c
- red wine
- 1 box
- of pasta, adjust depending on number of people. (you can use the long noodles or sometimes i prefer rigatoni, shells, or spirals. if you want to go the healthy route, try one of the whole grain or wheat versions
How to Make Vino Spiked Spaghetti
- 1Heat olive oil over medium heat. Toss in bell peppers, onion, mushrooms, and hot pepper.
Add salt and saute until crisp tender.
Then add garlic. Cook for only about 2 or 3 more minutes, as garlic burns easily.
- 2Add ground beef, brown.
- 3Add sauce, tomatoes, paste, and spaghetti sauce.
Blend and cook for five to ten minutes.
- 4Add herbs. Stir.
Add salt and pepper to taste.
Sprinkle in sugar. Stir.
Then add wine.
- 5Cook over medium low to medium heat for one to two hours, stirring occasionally. This will bubble up and pop out of the pan. So keep an eye on it and adjust the heat if necessary.
When sauce is almost ready prepare pasta according to box directions.
- 6* Dried herbs are stronger than fresh so use less. They also have a different taste, although not as noticeable in this type of recipe.
The wine added at the end produces a wonderful background flavor to the dish.
This sauce can be kept up to six days in the refrigerator or frozen for three to four months if sealed tightly.