Method as per Terry Bowman
Ingredients:
- 1 lb. ground Beef
- 5 large Tomatoes
- 1 onion
- 1 Garlic clove
- 1 Carrot
- 1 stick of Celery
- 4 tbsp. Olive Oil – 2 for frying & 2 for sauté
- 1 tsp. ground Basil or 2 sprigs of fresh leaves
- Salt & Pepper to taste
- Spaghetti per servings
Method:
- Wash and chop all vegetables – Tomato, Carrot, Celery, and set aside.
- Chop fine the Onion, Garlic and Basil, and set aside
- Sauté the ground beef in 2 spoonsful olive oil in a large saucepan. When slightly brown discard (remove) liquid from the pot and add 2 new spoonsful of Olive Oil, add the Onion and Garlic and stir lightly till onion is slightly brown. Drop in the Carrot, Celery, and add the Tomatoes and Basil.
- Stir to liquefy the sauce and cook on medium to low till vegetables are well cooked and the sauce is a bit thicker.
- Cook Pasta Spaghetti or other type by Boiling water with a table spoon of Salt in a large pot. Once all bubbly, add the Pasta and a tablespoon of oil, stir and cook al-dente (not too soft). Drain, and place in a bowl.
Serve Sauce on any Pasta with a side dish of chicken wings, garlic bread, and salad.
This will make a nice lunch meal.
* Measure a Serving by holding pasta between your thumb & fore-finger, have as much as it holds. Note some spaghetti forks have a measuring hole at the fork, this could be useful.
One serving = 2 oz.; two servings = 4 oz.; four servings = 8 oz.; six servings = 12 oz. *
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