Italian Spaghetti Recipe

Name: Italian Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions (1 1/2 c. minced); 2 cloves garlic, minced; 1/2 c. parsley, minced; 3 bay leaves; 1/2 c. olive oil; 1 1/2 lb. ground meat (1/2 lb. each veal, beef and pork); 1 large can whole tomatoes; 1 can tomato paste; 1 1/2 c. water; 1/4 tsp. soda; 1/8 tsp. cayenne pepper; 1 Tbsp. salt; 1 c. Italian cheese, grated

Servings: persons

2 large onions (1 1/2 c. minced)
2 cloves garlic, minced
1/2 c. parsley, minced
3 bay leaves
1/2 c. olive oil
1 1/2 lb. ground meat (1/2 lb. each veal, beef and pork)
1 large can whole tomatoes
1 can tomato paste
1 1/2 c. water
1/4 tsp. soda
1/8 tsp. cayenne pepper
1 Tbsp. salt
1 c. Italian cheese, grated

1
Fry onions, garlic, parsley and bay leaves in olive oil, until onions are browned slightly.
2
Add meat and continue to fry until the meat is well cooked.
3
Force tomatoes through a colander to remove seeds.
4
Combine strained tomatoes with tomato paste, water, soda and seasonings and add to meat.
5
Cover and simmer for about 3 1/2 hours.
6
Add cheese and continue cooking 1/2 hour.
7
Serve very hot over spaghetti.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large onions (1 1/2 c. minced), 2 cloves garlic, minced, 1/2 c. parsley, minced, 3 bay leaves, and more.

Yes, Italian Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Spaghetti

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