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Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For spice bag, place bay leaves, allspice and cloves in double-thick, 6-inch square of 100-percent-cotton cheesecloth. Bring up corners; tie closed with clean kitchen string.

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  • For meat sauce, in a 4- to 5-quart Dutch oven, cook beef, 2 cups onion and garlic until meat is brown and onion is tender. Drain off fat.

  • Stir in chili powder, cinnamon, cayenne pepper and cardamom. Cook and stir for 1 minute. Stir in broth, drained beans, tomato sauce, vinegar, Worcestershire sauce and salt. Add spice bag. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Simmer, uncovered, about 15 minutes more or until sauce reaches desired consistency. Remove spice bag; discard.

  • To serve, top hot spaghetti with meat sauce. If you like, sprinkle with cheese and additional onion, and serve with oyster crackers. Makes 6 to 8 servings.

Nutrition Facts

761 calories; fat 40g; cholesterol 113mg; saturated fat 15g; carbohydrates 64g; mono fat 13g; poly fat 1g; trans fatty acid 2g; insoluble fiber 8g; sugars 6g; protein 39g; vitamin a 971.8IU; vitamin c 8.3mg; thiamin 0.7mg; riboflavin 0.7mg; niacin equivalents 10.3mg; vitamin b6 0.8mg; folate 165.3mcg; vitamin b12 3.2mcg; sodium 1046mg; potassium 889mg; calcium 101mg; iron 6.5mg.
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