Spaghetti with Quick Meat Sauce
This is like a quick Bolognese. Leave out the Italian seasoning and garlic if desired and add more salt plus black pepper. Cook down a bit more.
Servings: 0
Ingredients
- 1 lb. whole-wheat spaghetti
- 2 teaspoons extra-virgin olive oil
- 1 large onion finely chopped
- 1 large carrot finely chopped
- 1 stalk celery finely chopped
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 lb. lean 90% or leaner ground beef
- 1 28- ounce can crushed tomatoes
- 1/4 cup chopped flat-leaf parsley
- 1/2 teaspoon salt
- 1/2 cup grated Parmesan cheese
Instructions
- Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until the onion is beginning to brown, 5 to 8 minutes.
- Stir in garlic and Italian seasoning; cook until fragrant, about 30 seconds. Add beef and cook, stirring and breaking up with a spoon, until no longer pink, 3 to 5 minutes. Increase heat to high.
- Stir in tomatoes and cook until thickened, 4 to 6 minutes. Stir in parsley and salt. Serve the sauce over the pasta, sprinkled with cheese.
- Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze in an airtight container for up to 3 months.
Notes
Recipe By: EatingWell Magazine
Serving Size: 8
Serving Size: 8
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