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      1. About Kidney Disease
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      1. Home
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      3. Recipes
      4. Spaghetti with Quick Meat Sauce

      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
      Share this

      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.
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