I’ve been down in Antigua since Sunday afternoon and last night I got a little homesick so I decided to throw together a version of my spaghetti with homemade sauce. I stopped by the local grocery store and grabbed everything I needed, and a bottle of wine and I was ready to go.
1 package lean ground beef
1 red pepper, chopped
1 white onion, chopped
1 can Hunt’s Diced Tomatoes
1 can Hunt’s Tomato Paste
1 can mushroom pieces and stems
1 package spaghetti seasoning
1/3 cup Merlot
1/3 cup water
1 package Spaghetti
White Extra Sharp Cheddar Cheese
- Brown ground beef in a skillet. When meat is almost cooked through, drain fat. Add red pepper and onion and continue to cook a little while longer.
- In a pot, combine Hunt’s Diced Tomatoes, Hunt’s Tomato Paste, Mushrooms,and Spaghetti seasoning and place on a medium heat.
- Drain fat again if needed and add beef mixture to the pot.
- Add in Merlot, and water if the sauce looks too think and cook on medium heat until it starts to boil softly. Continue cooking for about 30 minutes to 1 hour on lowest heat.
- Once sauce is ready, prepare spaghetti according to the instructions on the package.
- Drain, add sauce and cover with cheese to serve.
This is similar to my recipe, but I found it to be more flavourful and robust. You can omit the cheese and it is still a delicious dish and very easy to make. I didn’t add garlic to this recipe mostly because I didn’t have any on hand, but I am glad that I didn’t as it brought out a different flavour that I really enjoyed.
Disclosure: I am working with Hunt’s on a feature and decided to create this recipe while in Antigua. I received compensation and product to review, but it is in Canada. I purchased the Hunt’s used for this recipe while down here. Any opinions are mine alone.