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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; 40 g total fat; 15 g saturated fat; 1 g polyunsaturated fat; 13 g monounsaturated fat; 113 mg cholesterol; 1046 mg sodium. 889 mg potassium; 64 g carbohydrates; 8 g fiber; 6 g sugar; 39 g protein; 2 g trans fatty acid; 972 IU vitamin a; 8 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 165 mcg folate; 3 mcg vitamin b12; 101 mg calcium; 6 mg iron;

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