| SPAGHETTI BOLOGNESE |
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Serves 4 Prep time: 20 minutes Cook time: 30 minutes1 /2 pound lean ground beef plus 1/2 pound bulk Italian sausage (or all ground beef) 3 tablespoons CRISCO Oil 1/2 pound mushrooms, sliced 1 large onion, diced 1 tablespoon jarred minced garlic (or 2 large garlic cloves, peeled and minced) 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 can (14-1/2 ounces) diced tomatoes 1 can (15 ounces) tomato sauce 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes 3/4 pound uncooked spaghetti Freshly grated Parmesan cheese (optional) Heat large skillet on medium-high heat. Add beef and sausage. Break up chunks with fork. Cook until no longer pink. Remove from pan with slotted spoon. Set aside. Discard drippings from pan. Return skillet to medium-high heat. Heat Crisco Oil. Add mushrooms, onion and garlic. Sauté until onion is translucent. Stir in salt and pepper. Return beef to pan. Add tomatoes, tomato sauce, basil, oregano and crushed red pepper flakes. Bring to boil. Reduce heat to low. Simmer sauce 20-30 minutes; stirring occasionally. While sauce simmers, cook pasta according to package directions. Drain. Top with sauce. Serve with cheese, if desired. |
