Golden raisins and pine nuts add a new flavor twist to this southern-Italian pasta sauce.
- 1/2 pound lean ground beef (90% lean)
- 1 small onion, chopped
- 1 teaspoon olive oil
- 1 garlic clove, minced
- 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
- 1/4 cup golden raisins
- 1/4 cup dry red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces uncooked spaghetti
- 2 tablespoons minced fresh parsley
- 2 teaspoons pine nuts, toasted
- In a large skillet, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
- Stir in the tomatoes, raisins, wine, tomato paste, sugar, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through.
- Meanwhile, cook spaghetti according to package directions. Stir parsley and pine nuts into meat sauce. Drain spaghetti; top with sauce. Yield: 4 servings.
Originally published as Sicilian Spaghetti Sauce in Weeknight Cooking Made Easy Annual 2005, p39
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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