|
1/4
|
cup
|
butter
|
|
1/2
|
cup
|
olive oil
|
|
1 1/2
|
cup
|
onions, finely chopped
|
|
1
|
cup
|
carrots, grated
|
|
1/2
|
cup
|
celery, finely chopped
|
|
8
|
oz
|
fresh mushrooms, grated
|
|
2
|
tsp
|
parsley, finely chopped
|
|
2
|
lbs
|
lean ground beef
|
|
|
2
|
Tbs
|
flour
|
|
2
|
Tbs
|
tomato paste
|
|
1
|
cup
|
red wine (Carlo Rossi Burgundy)
|
|
3 1/2
|
tsp
|
Better Than Bouillon Beef Base (dissolved in 29 oz boiling water)
|
|
2
|
tsp
|
salt
|
|
1/2
|
tsp
|
black pepper
|
|
2
|
boxes
|
(8 oz each) DeBoles Jerusalem Artichoke Spaghetti
|
|
|
|
1
|
Combine butter and oil in an 8 quart soup pot. Heat. Add onions. Sauté 1 minute. Add carrots, celery, mushrooms, and parsley. Cook, stirring frequently, 5 minutes.
|
|
2
|
Brown ground beef in a large fry pan, breaking up with a spoon, stirring frequently until no pink remains. Drain the fat, and add the beef to onion mixture in the soup pot.
|
|
3
|
Sprinkle flour over beef. Stir until well-blended. Stir in tomato paste. Add wine gradually. Stir constantly. Add beef broth. Season with salt and pepper. Bring mixture to a boil, then cover and reduce to simmer, stirring occasionally, about 1 hour, until thick.
|
|
4
|
Cook spaghetti noodles according to package instructions. Plate spaghetti and ladle sauce over the spaghetti. Top with parmesan cheese.
|
|
5
|
Yield: About 8 - 10 servings.
|
|
