Spaghetti with Quick Meat Sauce
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
- 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.
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
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Calories368 cal
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Total Fat9.4 g
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Saturated Fat3.2 g
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Cholesterol1 mg
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Sodium464 mg
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Carbohydrate Total53 g
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Protein22.3 g
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Phosphorus355 mg
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Potassium776 mg
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Fiber7.9 g
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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