Tuesday, March 25, 2008

Pacific Northwest Spaghetti

This came from the Cooking Light magazine we saw at Colin and Sam’s and Noelle renamed it.

1 teaspoon olive oil
½ pound ultra-lean ground beef
1 cup chopped onion
4 garlic doves, minced
¼ cup dry red wine or 2 tablespoons balsamic vinegar
¼ cup golden raisins
1 tablespoon sugar
1 tablespoon chopped fresh or 1 teaspoon dried basil
2 tablespoons tomato paste
½ teaspoon dried Italian seasoning
¼ teaspoon black pepper
2 (14.5-ounces) cans diced tomatoes, undrained
2 tablespoons chopped fresh parsley
2 teaspoons coarsely chopped pine nuts toasted

Heat oil in a saucepan or large skillet over medium-high heat. Add beef, onion, and garlic; sauté 5 minutes. Stir in wine and next 7 ingredients (wine through tomatoes), and bring to a boil. Reduce hear to medium, and cook, uncovered, about 15 minutes. Stir in parsley and pine nuts.

Yield: 4 cups (serving size: 1 cup).

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