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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.

Source: EatingWell Magazine, November/December 2010




Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.

  • 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.

  • 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.


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

Nutrition Facts

1 cup pasta & generous 3/4 cup sauce
389 calories; protein 27.2g; carbohydrates 53.8g; dietary fiber 9.4g; sugars 7.8g; fat 9g; saturated fat 3.1g; cholesterol 47.7mg; vitamin a iu 1946.5IU; vitamin c 14.2mg; folate 55.5mcg; calcium 119.7mg; iron 5.1mg; magnesium 119.9mg; potassium 711.3mg; sodium 483.6mg; thiamin 0.4mg.

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