Feast on this hearty Italian family dinner that’s bursting with flavor. Pasta and meat sauce—a match made in Italian heaven.
Serves 6
¼ cup olive oil
1 large carrot, finely diced
3 stalks celery, finely diced
4 oz. white mushrooms, finely diced
1 large onion, finely diced
1 lb. lean ground beef
⅔ cup red cooking wine, such as Tuscanini
1 (24.7-oz.) can crushed tomatoes
1 teaspoon dried parsley
1 teaspoon garlic powder
¼ teaspoon dried basil
¼ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 (16-oz.) box linguine or any egg pasta
In a large skillet or pot, heat oil and sauté carrots, celery, mushrooms, and onions until onions are browned.
Add beef, breaking it up. When the beef is cooked through, add the wine, tomatoes, parsley, garlic powder, basil, oregano, salt, and pepper. Mix to combine.
Cook over medium heat for 30 minutes.
While the meat mixture cooks, prepare pasta according to package instructions. Serve meat over pasta.
Photo by Chay Berger
Ingredients thanks to Evergreen Lakewood
Featured in the Whisk by Ami
