Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion (finely chopped)
  • 1 stick celery (finely diced)
  • 1 medium carrot (shredded)
  • 2 cloves garlic (minced)
  • 1 pound lean ground beef
  • 2 tablespoons tomato paste
  • 2 teaspoons Italian seasoning
  • salt and pepper (to taste)
  • ½ cup dry red wine (I used a Merlot; use extra beef broth if avoiding alcohol)
  • 1 (28-oz) can tomato sauce
  • 3 cups beef broth
  • 1 tablespoon balsamic vinegar
  • 1 (12-oz) box spaghetti (uncooked!)
  • fresh basil, fresh parsley and parmesan cheese (optional)

Instruction

  • Sauté vegetables: Heat olive oil in a large pot or sauté pan over medium heat. Add onion, celery, carrot and garlic. Cook until softened, about 3-4 minutes.
  • Add beef: Add ground beef to the pan and cook until browned, about 5 minutes. Drain grease, if you like.
  • Season: Stir in tomato paste, Italian seasoning, salt and pepper. Cook, stirring constantly, for 30-60 seconds. Then, pour in red wine, scraping any browned bits off the bottom of the pan. Simmer for one more minute.
  • Add liquids: Add tomato sauce, 2 cups beef broth and balsamic vinegar. Stir well.
  • Add pasta and cook: Add spaghetti top the pot, submerging in sauce. Add a couple of basil sprigs, if desired. Bring to a boil, then reduce heat to medium and cover with lid. Simmer 10 minutes, stirring from time to time. Gradually add more broth as needed.
  • Finish: Remove lid and finish simmering for 5-10 mintues, until spaghetti are done and sauce has thickened. Add more broth if needed. Discard basil and immediately serve with fresh chopped herbs and grated parmesan cheese, if desired.