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.
· 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
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 ☺