This is a family favorite, from a small little cookbook, only 29 pages, called The Wine Cook Book from the Wind Advisory Board in San Francisco CA. It is very old, 1960's maybe, old stained and well used little gem.
Baked Italian Spaghetti
3 tbs. salad oil
1 medium sized onion, thinly sliced
1 lb. ground beef
fresh garlic to taste
3 (8 oz. cans) tomato sauce ( I used 1 ( 8oz) can plus 1- 16 oz can of San Marzano, diced, fire roasted tomatoes, and about 2 Tbs. of tomato paste)
1 cup California Burgundy Wine*
1 tsp. mixed Italian style seasoning (I used Herbs de Provence to taste)
salt and pepper to taste
1/2 lb. spaghetti broken in half, and cooked to al dente
1 cup grated American cheese (I used Fontina)
Heat oil in a large, heavy skillet, add onion and beef; cook stirring frequently until meat is browned. Add fresh garlic and cook until fragrant. Add tomato sauces, paste, wine, salt and pepper, Italian seasoning. Cover and simmer gently one hour, stirring occasionally.
Mix spaghetti, sauce and 1/2 cup of the cheese, turn into a greased casserole, sprinkle with remaining cheese. and bake 325° for 1 hour. Uncover during the last 15 minutes to brown the top. serves 6
*Use any good, red drinking wine that you have on hand
Serve with a nice, crusty sourdough baguette and a simple green salad.
Baked Italian Spaghetti
3 tbs. salad oil
1 medium sized onion, thinly sliced
1 lb. ground beef
fresh garlic to taste
3 (8 oz. cans) tomato sauce ( I used 1 ( 8oz) can plus 1- 16 oz can of San Marzano, diced, fire roasted tomatoes, and about 2 Tbs. of tomato paste)
1 cup California Burgundy Wine*
1 tsp. mixed Italian style seasoning (I used Herbs de Provence to taste)
salt and pepper to taste
1/2 lb. spaghetti broken in half, and cooked to al dente
1 cup grated American cheese (I used Fontina)
Heat oil in a large, heavy skillet, add onion and beef; cook stirring frequently until meat is browned. Add fresh garlic and cook until fragrant. Add tomato sauces, paste, wine, salt and pepper, Italian seasoning. Cover and simmer gently one hour, stirring occasionally.
Mix spaghetti, sauce and 1/2 cup of the cheese, turn into a greased casserole, sprinkle with remaining cheese. and bake 325° for 1 hour. Uncover during the last 15 minutes to brown the top. serves 6
*Use any good, red drinking wine that you have on hand
Serve with a nice, crusty sourdough baguette and a simple green salad.