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Spaghetti with Quick Meat Sauce

:  November/December 2010

Your rating: None Average: 4.4 (59 votes)

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.


READER'S COMMENT:
"I made this meat sauce following the recipe to the letter and it was delicious, but seemed to be lacking a little something. The second time I made it, I substituted ground bison for the beef, added another stalk of celery and some '...
Spaghetti with Quick Meat Sauce Recipe

Makes: 8 servings, 1 cup pasta & generous 3/4 cup sauce each

Active Time:

Total Time:

Nutrition Profile

Low calorie | High fiber | Low saturated fat | Low cholesterol | Low sodium | High potassium | Heart healthy | Healthy weight | Diabetes appropriate |

View Our Nutrition Guidelines »

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

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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.

Tips & Notes

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

Nutrition

Per serving: 384 calories; 9 g fat ( 3 g sat , 3 g mono ); 48 mg cholesterol; 52 g carbohydrates; 0 g added sugars; 28 g protein; 10 g fiber; 416 mg sodium; 655 mg potassium.

Nutrition Bonus: Vitamin A (49% daily value), Zinc (34% dv), Iron (26% dv), Vitamin C (23% dv), Magnesium (21% dv), Potassium (19% dv).

Carbohydrate Servings: 3

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


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Recipe Categories

Type of Dish
Main dish, combination meal
Main dish, meat
Pasta
Ease of Preparation
Easy
Total Time
30 minutes or less
Ethnic/Regional
Italian
Servings
8 or more
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
High potassium
Main Ingredient
Beef
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Style/Theme
Budget
Comfort foods
Freezing instructions
Kid-friendly
Make ahead instructions
Publication
November/December 2010
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