1 1/2 lb Stew beef cut into 1" pieces
1/4 cup Minced onion
2 tbsp Instant beef bouillon
1/2 tsp Onion powder
1/2 cup Dry red wine
8 oz Uncooked spaghetti
GARLIC TOMATO SAUCE
1 Clove Garlic, cut into halves
1 tbsp Olive oil
1 can Whole tomatoes (16 oz)
1 small Onion, chopped (1/4 cup)
1 tbsp Butter or margarine
1/2 tsp Salt
1/4 tsp Sugar
1/4 tsp Dried basil leaves
1/4 tsp Dried rosemary (optional)
dash Pepper
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Prepare Garlic Tomato Sauce (see below). Mix beef, onion, bouillon, onion powder, wine and sauce in Dutch oven. Cover and cook in 350 degree oven, stirring occasionally, until beef is tender, 2 1/2 to 3 hours. (Add water or wine during cooking if necessary.)
Cook spaghetti as directed on package. Serve beef mixture over spaghetti.
GARLIC TOMATO SAUCE: Cook and stir garlic in oil in 1 1/2 qt. saucepan over low heat untilis brown; discard garlic. Stir in tomatoes (with liquid) and remaining ingredients; break up tomatoes with fork. Heat to boiling; reduce heat.
Simmer uncovered, stirring frequently, until sauce thickens, 40 to 50 minutes.
Source: Betty Crocker's Cookbook Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On SUN, 12 NOV 1995 161619 ~0500
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