Spaghetti With Pesto Trapanese
Spaghetti With Pesto Trapanese is a lacto ovo vegetarian recipe with 6 servings. For $1.46
Spaghetti With Bolognese Sauce
Details
- Serving Size: 6
- Gluten-Free: True
- Weight Watchers: 11 Points
Cuisine
- side dish
- lunch
- main course
- main dish
- dinner
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, minced fine
- 1 large carrot, minced fine
- 1 stalk celery, minced fine
- 1 pound ground beef (or mix of beef, pork
- 3 cloves garlic, minced
- 1 teaspoon crushed fennel seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, crushed
- 1/4 cup chopped basil
- 14 ounces cans diced tomatoes
- 1/2 cup red wine
- 1/2 cup milk (or cream)
- salt and pepper to taste
Instructions
Heat oil in a medium saucepan over medium heat.
Add onions, carrots, and celery and cook until soft, about 10 minutes.
Add ground meat and brown, then add garlic and cook for 1 more minute.
Add fennel, salt, pepper, red pepper, basil, tomato and red wine and bring to a boil.
Reduce heat and simmer, uncovered, until reduced and thickened, about 30 minutes.
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