Recipe information
Yield
4 Servings
Ingredients
2
tablespoons olive oil
18
ounces meat loaf mix or 6 ounces each lean ground beef, lean ground veal, and lean ground pork
1
medium onion, chopped
1
/3 cup coarsely chopped carrot
1
/3 cup coarsely chopped celery
3
garlic cloves, finely chopped
1
/2 cup red wine
2
14 1/2-ounce cans diced tomatoes with balsamic vinegar, basil, and olive oil in juice
1
/3 cup half and half
2
tablespoons chopped fresh oregano
1
pound spaghetti
Grated Parmesan cheese
Need to make a substitution?
Preparation
Step 1
Heat oil in heavy large saucepan over medium-high heat. Add meat, onion, carrot, celery, and garlic; sauté until meat begins to brown, about 8 minutes. Add wine and cook until wine evaporates, stirring often, about 3 minutes. Stir in tomatoes with juices, half and half, and oregano. Reduce heat to medium-low and simmer until thickened, about 25 minutes. Season sauce to taste with salt and pepper.
Step 2
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and divide among 4 plates. Spoon sauce over pasta. Sprinkle with Parmesan cheese and serve.