Mar 14

Spaghetti with Meat Sauce Posted by Angel | Filed under Beef, Meals

I actually found this recipe on Eating Well and decided to give it a try. One of the biggest concerns about our decision to change our way of living is that there are a lot of foods that we have to forgo, pasta being one of them.

Being the stubborn individual I am, I decided to look for a pasta recipe that was still healthy and still yummy. I was happy to find that Eating Well did not disappoint and we had this for dinner last night.

The first thing we did to get started was head over to the grocery store and stock up on the items we were missing, which wasn’t much.

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.

---

Rather than opening up a jar of sauce, try this easy spaghetti with meat sauce. You can serve it 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

Start off by finely chopping one large onion, one large carrot, and one stalk of celery.

Meanwhile, bring a large pot of water to a boil and heat oil in a large skillet over medium heat.

Next, add the onion, carrot and celery to the skillet.

Once the watter begins to boil, add the spaghetti to the pot.

Stir the carrot, onion, and celery occasionally until the onion is beginning to brown.

We waited patiently for the spaghetti to cook and the onions to slightly brown.

Next stir in the garlic.

And the Italian seasoning and cook until fragrant.

Add the beef and cook, stirring and breaking up with a spatula until it is no longer pink.

Once the spaghetti has cooked, drain it and set it aside.

Once the beef is cooked, stir in the tomatoes and cook until thickened.

As you’re waiting for the sauce to reduce, finely chop up 1/4 of parsley.

Once the tomatoes have thickened, add in parsley and 1/2 teaspoon of salt.

Serve the sauce over the pasta, sprinkled with cheese.

*We used Ronzoni Smart Taste Enriched White Pasta because the nutrition information indicated it was healthier.

Recipe Card