1 (16 ounce) package spaghetti
1 (16 ounce) can Italian-style diced tomatoes
1 (16 ounce) can spaghetti sauce
8 ounces frozen chopped spinach, thawed
8 ounces crumbled rolled heavy cream cheese, room temperature
2 tablespoons butter
1 teaspoon chopped garlic
1 pound lean beef stew meat
2 cloves garlic, minced
1 teaspoon dried rosemary
1/2 teaspoon salt
3 green onions, sliced
1 cup white wine
2 tablespoons olive oil
2 (16 ounce) cans Italian-style tomato sauce
2 (10 ounce) cans tomato paste
3 tablespoons basil
In a large pot of salted boiling water, combine spaghetti, tomatoes, spaghetti sauce, and frozen sliced spinach. Bring to a boil, then reduce heat to low; cover and simmer 15 minutes.
Stir in some of the cream cheese, butter, 1/2 pound of beef stew meat, garlic, 1/2 teaspoon rosemary, salt, green onions and white wine. Bring to a slow boil, then transfer to a small saucepan.
Simmer for an additional 5 minutes. Transfer mixture to a medium saucepan and heat over medium heat. Blend in tomato sauce, tomato paste, basil and brown sugar. Simmer for about 15 minutes. Transfer mixture to saucepan and heat slowly for 15 minutes. Heat the olive oil in a medium saucepan; stir in ricotta cheese and tomato sauce. Bring to a boil, stirring occasionally, over medium heat.
Return meat mixture to pot of salted boiling water. Cook 25 minutes, stirring occasionally. Stir in ricotta/tomato sauce, tomato paste, basil and brown sugar and cook 5 minutes more. Remove meat from saucepan and stir in olive oil. Pour into saucepan and simmer, stirring occasionally, for about 1 hour. Remove from heat. Let cool entirely before slicing into 1.