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Spaghetti with Quick Meat Sauce

http://www.eatingwell.com/recipes/spaghetti_with_quick_meat_sauce.html

From EatingWell:  November/December 2010

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.

8 servings, 1 cup pasta & generous 3/4 cup sauce each | Active Time: 30 minutes | Total Time: 30 minutes

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
• 1/4 cup chopped flat-leaf parsley
• 1/2 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.
4. Serve the sauce over the pasta, sprinkled with cheese.

Nutrition

Per serving : 384 Calories; 9 g Fat; 3 g Sat; 3 g Mono; 48 mg Cholesterol; 52 g Carbohydrates; 28 g Protein; 10 g Fiber; 416 mg Sodium; 655 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 1/2 vegetable, 2 lean meat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze in an airtight container for up to 3 months.