Ingredients
Scale
- 1 lb lean ground beef
- 1 medium yellow onion, chopped
- 1 medium carrot, finely chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 28 oz canned whole peeled tomatoes
- 1 cup red wine
- 2 tsp dried oregano
- 12 oz spaghetti
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions, carrots, and celery; sauté for 5 minutes until softened.
- Stir in ground beef; cook until browned (6-8 minutes). Season with salt and pepper.
- Add minced garlic and oregano; cook for about 1 minute.
- Pour in canned tomatoes and red wine; scrape the bottom of the pan. Simmer for 20 minutes until thickened.
- While sauce simmers, cook spaghetti according to package instructions in salted water until al dente.
- Drain spaghetti (reserve some pasta water) and mix with sauce in the skillet. Serve topped with grated Parmesan.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 368g)
- Calories: 580
- Sugar: 7g
- Sodium: 540mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg