1 1/2 pounds beef boneless chick, top or rounc, cut into 1 inch pieces
1/4 cup instant minced onion
2 Tablespoons instnat beef bouillon
1/2 teaspoon onion powder
1/2 cup dry red wine
7 or 8 ounces incooked spaghetti
1 clove garlic, cut into halves
1 Tablespoon olive oil
1 can (16 ounces) whole tomatoes
1 small onion, chopped (about 1/4 cup)
1 Tablespoon margarine or butter
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon dried basil leaves
1/4 teaspoon dried rosemary leaves (optional)
dash of pepper
Instructions
Prepare tomato sauce. Mix beef, onion, bouillon, onion powder, wine and sauce in Dutch oven. Cover and cook in 350 degrees oven, stirring occasionally, until beef is tender 2 1/2 to 3 hours. (Add water or wine during cooking if necessary).
Garlic Tomato Sauce- Cook and stir garlic in oil in 1 1/2 quart saucepan over low heat until garlic is brown; discard garlic. Stir in tomatoes (with liquid) and remaining ingredients, break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered, stirring frequently, until sauce thickens, 40 to 50 minutes.
Originally Submitted
4/10/2012
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