steak,texas wine, wine trails

texas spaghetti bake
Shown served with freshly grated Parmesian cheese

By: Thomas M. Ciesla

Preparation time: 2 hours
Serves: 4-6


  • 1 12 ounce package of angel hair or spaghetti pasta
  • 2 cups of diced tomatoes
  • 1 bottle of Ragu Spaghetti sauce
  • 1 cup of water
  • 1 cup of wine: Sauvignon Blanc
  • 1 1/2 teaspoons of sugar
  • 11/2 teaspoons of oregano
  • 1 cup of parmesian cheese, freshly grated
  • 1/2 pound of sliced mozerella cheese
  • 1/2 cup of diced yellow pepper
  • 4 cloves of garlic, chopped
  • hand ful of chopped fresh parsley
  • 4 small bay leaves
  • salt & pepper to taste
  • 1 1/2 pounds of lean ground beef
In a large saucepan, combine tomatoes, spaghetti sauce, water, wine, onion, garlic, parsely, oregano, sugar and bay leaves. Bring to a boil and then simmer, covered, for an hour. Reserve some sauce for later.

Crumble beef in a large skillet and cook until fully browned. Add beef to sauce and simmer for 20 minutes.

Cook pasta till aldente.

Cover bottom of 9 x 13 inch baking dish with a thin layer of sauce. Then alternate with layers of pasta, cheese and sauce, packing down somewhat firmly. Last layer should be sauce. Cover with foil and bake for 30 minutes at 350 degrees. Uncover, layer with slices of mozerella and cook for 5 more minutes uncovered.

To Serve
Remove from oven and allow to cool for around 15 minutes. Cut into squares, place on plate and surround with a small pool of tomato sauce. Sprinkle freshly grated parmesian cheese on top and serve.

Wine: try a Cabernet or Merlot