Spaghetti With Meat And Tomato Sauce
|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.