- Special Pricing
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
- One 28-ounce can crushed tomatoes
- 1/4 cup chopped flat-leaf parsley
- 1/2 teaspoon salt
- 1/2 cup grated Parmesan cheese
Bring a large pot of water to a boil. Cook the pasta until just tender, 8-10 minutes or according to package directions. Drain.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, carrot and celery and cook, stirring occasionally, until the onion is beginning to brown, 5-8 minutes.
Stir in the garlic and Italian seasoning; cook until fragrant, about 30 seconds. Add the beef and cook, stirring and breaking up with a spoon, until no longer pink, 3-5 minutes. Increase the heat to high. Stir in the tomatoes and cook until thickened, 4-6 minutes. Stir in the parsley and salt.
Serve the sauce over the pasta, sprinkled with cheese.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
384 calories; 9g total fat; 3g total saturated fat; 48mg cholesterol; 416mg sodium; 52g carbohydrates; 10g fiber; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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