Time
prep 1:00
total 1:00
Ingredients
| 2 bottles | plain sauce | | 2 lbs. | ground beef, cooked | | 4 sprigs | fresh rosemary or | | 1 tbsp. | dried rosemary | | 4 to 6 sprigs | fresh oregano or | | 1 to 1-1/3 tbsp. | dried oregano | | 1-1/2 cup | diced carrots | | 1 | sm. bunch celery, diced | | 1/2 cup | chopped cilantro | | 1 slice | onion, diced finely | | 2 to 6 cloves | garlic, crushed, to taste | | 1 cup | fine cooking wine (preferably Italian) (optional) |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Put everything into a very large pot and simmer over low heat while spaghetti is cooking. Serve immediately. This recipe can be made the day before and reheated (in fact this recommended.)
Author's Comments
Peter is a professional Italian chef. He gave me this recipe when he moved away. This is an adaptation of his recipe.
Note: If you can't find cilantro use parsley
Similar Recipes
spaghetti sauce