Spaghetti with Quick Meat Sauce

Low Sodium Low Potassium High Protein Diabetes-Friendly Heart Healthy Egg-Free No Shellfish Nut-Free American Italian Beef Dinner

Spaghetti with Quick Meat Sauce

Low Sodium Low Potassium High Protein Diabetes-Friendly Heart Healthy Egg-Free No Shellfish Nut-Free American Italian Beef Dinner
8 servings (1 cup pasta & generous 3/4 cup sauce)
Prep time: 30 minutes
Total time: 30 minutes

Description

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.

Directions

  1. Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
  2. 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.
  3. 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.
  4. Serve the sauce over the pasta, sprinkled with cheese.

Tips

  • To make ahead: Cover and refrigerate for up to 3 days or freeze in an airtight container for up to 3 months.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories368 cal
  • Total Fat9.4 g
  • Saturated Fat3.2 g
  • Cholesterol1 mg
  • Sodium464 mg
  • Carbohydrate Total53 g
  • Protein22.3 g
  • Phosphorus355 mg
  • Potassium776 mg
  • Fiber7.9 g
  • Calcium119 mg

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 crushed tomatoes
  • ¼ cup chopped flat-leaf parsley
  • ½ teaspoon salt
  • ½ cup grated Parmesan cheese

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 crushed tomatoes
  • ¼ cup chopped flat-leaf parsley
  • ½ teaspoon salt
  • ½ cup grated Parmesan cheese
  • 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
  • ¼ cup chopped flat-leaf parsley
  • ½ teaspoon salt
  • ½ cup grated Parmesan cheese

Description

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.

Directions

  1. Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
  2. 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.
  3. 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.
  4. Serve the sauce over the pasta, sprinkled with cheese.

Tips

  • To make ahead: Cover and refrigerate for up to 3 days or freeze in an airtight container for up to 3 months.
© Meredith Operations Corporation. All rights reserved. Used with permission.