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Spaghetti With Meat And Tomato Sauce

Healthycooking's picture
  Olive oil 1 Tablespoon
  Yellow onion 1 Medium, chopped fine
  Carrot 1 Medium, peeled and chopped fine
  Celery stalks 1 Small, chopped fine
  Garlic 2 Clove (10 gm), minced
  Lean ground beef 1⁄2 Pound
  Low sodium tomatoes 3 Can (30 oz), chopped (With Their Juice)
  Minced fresh basil/1 teaspoon dried basil, crumbled 2 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Thin spaghetti 8 Ounce

In a large saucepan, heat the olive oil for 1 minute over moderate heat.
Add the onion, carrot, celery, and garlic, and cook, stirring frequently, until the onion is soft about 5 minutes.
Add the ground beef and cook, stirring, until browned 3 to 5 minutes.
Add the tomatoes, basil, and pepper, reduce the heat to low, and simmer, uncovered, stirring occasionally, for 1 hour or until thickened.
When the sauce has only about 10 minutes longer to simmer, cook the spaghetti according to package directions, omitting the salt; drain well and place in a large bowl.
Add half the sauce and toss well.
Freeze or refrigerate the remaining sauce to serve another day.

Recipe Summary

Main Dish

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