Spaghetti with Quick Meat Sauce
Instead of opening a jar of sauce, try this easy spaghetti with meat sauce on a weeknight. Serve with steamed broccoli, garlic bread, and roasted pears for dessert. 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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
371
Calories
22g
Protein
53g
Carbs
10g
Fat
8g
Fiber
4g
Sugar
324mg
Sodium
Saturated Fat 3 g · Cholesterol 37 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
whole wheat spaghetti
1 pound
extra virgin olive oil
2 teaspoons
onion, finely chopped
1 large
carrot, finely chopped
1 large
celery stalk, finely chopped
1
garlic, minced
4 cloves
Italian seasoning
1 tablespoon
lean ground beef
1 pound · 90% or leaner
14-ounce can crushed tomatoes
1
chopped flat-leaf parsley
1/4 cup
grated Parmesan cheese
1/2 cup
salt
1/2 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
Cook pasta according to package directions. Drain.
- 3
Meanwhile, heat oil in a large skillet over medium heat.
- 4
Add onion, carrot, and celery and cook, stirring occasionally, until the onion is beginning to brown, 5 to 8 minutes.
- 5
Stir in garlic and Italian seasoning; cook until fragrant, about 30 seconds.
- 6
Add beef and cook, stirring and breaking up with a spoon, until no longer pink, 3 to 5 minutes.
- 7
Increase heat to high. Stir in tomatoes and cook until thickened, 4 to 6 minutes.
- 8
Stir in parsley and salt. Serve the sauce over the pasta, sprinkled with cheese.
Source: USDA MyPlate Kitchen · EatingWell Magazine
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