Spaghetti with Quick Meat Sauce
On a weeknight, instead of opening a jar of sauce, make this simple spaghetti with meat sauce. Serve with garlic bread and steamed broccoli. This recipe serves 8 people. Cook 8 ounces of spaghetti and freeze the leftover sauce if you're only serving four for dinner.
Nutrition Profile: Diabetes Appropriate, Healthy Aging, Healthy Immunity, Healthy Pregnancy, Heart Healthy, High Blood, Pressure, High Fiber, High-Protein, Low Added Sugars, Low Sodium, Low-Calorie
Ingredients:
- 1 pound 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 pound lean (90% or leaner) ground beef
- 1 28-ounce can of crushed tomatoes
- ¼ cup chopped flat-leaf parsley
- ½ teaspoon salt
- ½ cup grated Parmesan cheese
Directions:
- Boil a large pot of water. Cook the pasta for 8 to 10 minutes, or until just tender, according to package directions. Drain.
- Meanwhile, in a large skillet, heat the oil over medium heat. Cook, stirring occasionally, for 5 to 8 minutes, or until the onion starts to brown.
- Cook for about 30 seconds, or until the garlic and Italian seasoning are fragrant. Cook until the beef is no longer pink, 3 to 5 minutes, stirring and breaking it up with a spoon. Raise the temperature to high. Cook for 4 to 6 minutes, or until the tomatoes are thickened. Combine the parsley and salt in a small mixing bowl.
- Serve the sauce atop the pasta, topped with the cheese.
