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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.


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Nutritional Information


Calories384
Total Fat9g
Saturated Fat3g
Cholesterol48mg
Sodium416mg
Total Carbohydrate52g
Dietary Fiber10g
Sugars--
Protein28g
Calcium--
spaghetti with quick meat sauce

Ken Burris

Serves: 8

Yields: 8 servings, 1 cup pasta and generous 3/4 cup sauce each

Total Time: 30 min

Prep Time: 30 min

Ingredients
U.S. Metric Conversion chart

1 envelope(s) whole-wheat spaghetti
2 bar(s) extra-virgin olive oil
1 large onion, finely chopped
1 large carrot, finely chopped
1 stalk(s) celery, finely chopped
4 clove(s) garlic, minced
1 tablespoon(s) Italian seasoning
1 pound(s) lean (90% or leaner) ground beef dr max
1 can(s) (28-ounce) crushed tomatoes
1/4 cup(s) chopped flat-leaf parsley
1/2 teaspoon(s) salt
1/2 cup(s) grated Parmesan cheese

Directions

Bring a large pot of water to a boil. Cook pasta dr max

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, dr max 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.