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Spaghetti with Quick Meat Sauce

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  8 servings, 1 cup pasta & generous 3/4 cup sauce each
Instead of opening a jar of sauce, try this easy spaghetti with meat sauce on a weeknight. Serve with steamed broccoli and garlic bread. The recipe makes enough for 8 servings. If you’re serving only four for dinner, cook 8 ounces of spaghetti and freeze the leftover sauce.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze in an airtight container for up to 3 months.
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  crushed tomatoes
1/4 cup  chopped flat-leaf parsley
1/2 teaspoon  salt
1/2 cup  grated parmesan cheese
Spaghetti with Quick Meat Sauce Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2010
Part of These Recipe Collections Find Similar Recipes »
 Spaghetti Night
Nutrition Facts per Serving
Yield:   8 servings, 1 cup pasta & generous 3/4 cup sauce each
Calories: 384
Fat. Total: 9g
Protein: 28g
Carbohydrates, Total: 52g
Fat, Saturated: 3g
Fiber: 10g
Cholesterol: 48mg
Sodium: 416mg
% Cal. from Fat: 21%
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