Instead of opening a jar of sauce, try this easy meat sauce
with spaghetti on a week night. 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.
Ingredients:
·
1 pound lean ground beef
·
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 28-ounce can crushed tomatoes
·
1/4 cup chopped flat-leaf parsley
·
1/4 teaspoon salt
·
1/2 cup grated Parmesan cheese
Preparation:
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.
Serve the sauce over the pasta,
sprinkled with cheese.
Happy Cooking ☺