By Chloe Moino
Staff Writer
@_chloechristine
This rendition of the simple yet Italian classic is sweetened by the port wine and the lavender in the Herbes de Provence. Make sure to cook the sauce long and slow so all of the flavors and ingredients marry together.
Ingredients
16 ounces spaghetti
3 tablespoons olive oil
5 cloves of garlic, minced
1 small yellow onion, diced
28 ounces crushed canned tomatoes
8 ounces 80-20% ground beef
½ cup of port cooking wine
½ teaspoon fresh oregano
½ teaspoon fresh basil
½ teaspoon fresh rosemary
½ tablespoon herbes de provence
salt and pepper
red pepper flakes (if you enjoy spice)
Parmigiano Reggiano grated
Bring a salted pot of water to a boil.
In a large pot, add one tablespoon of olive oil, ground beef and one tablespoon of salt and pepper. Let it cook for about 10 minutes, or until the meat is about medium. The meat will continue to cook all the way through when it goes into the boiling tomato sauce.
Cook the pasta in the boiling salt water for the allotted time it states on the box.
In another pot, add two tablespoons of olive oil. Once the oil is hot, turn down the temperature and add the diced onion and saute for about three minutes, then add the minced garlic. Add half a tablespoon of salt, pepper and red pepper flakes. Let this all cook together for another five minutes. Add in the canned tomatoes, port wine and herbs and bring to a boil. Once it is boiling, reduce the temperature to a simmer and let it cook for about 15 more minutes so the alcohol can reduce. Add in the ground beef and taste for seasoning; add more salt and pepper if needed. Mix in the spaghetti, and serve with the grated cheese on top.
