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Spaghetti Florentine

Thrifty.Chef's picture
  Thin spaghetti 3⁄4 Pound
  Vegetable oil 2 Tablespoon
  Lean ground beef 3⁄4 Pound
  Yellow onion 1 Medium, peeled and chopped
  Garlic 2 Clove (10 gm), peeled and minced
  Celery stalks 2 , chopped
  Fresh tomatoes/1 can of 1 pound tomatoes, drained and chopped 3 Medium, peeled and chopped
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Fresh spinach/1 package of 10 ounces frozen spinach, thawed 10 Ounce, rinsed and with the stems removed (1 Package)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)

1. Cook the spaghetti according to package directions.
2. Meanwhile, heat the oil in a heavy 12-inch skillet over moderately high heat for about 1 minute. Add the beef, and cook, uncovered, stirring occasionally, for 5 minutes, or until browned.
3. Push the beef to one side of the skillet and add the onion, garlic, and celery. Reduce the heat to moderate, and cook, uncovered, for 5 minutes, or until the onion is soft. Add the tomatoes, salt, pepper, basil, oregano, and spinach. Gover and simmer for 10 minutes.
4. Drain the spaghetti thoroughly in a colander, and toss with the sauce in the skillet. Sprinkle with the cheese, and serve hot with a green salad.

Recipe Summary

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Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2514 Calories from Fat 744

% Daily Value*

Total Fat 83 g128.3%

Saturated Fat 25.6 g128%

Trans Fat 0 g

Cholesterol 249.9 mg83.3%

Sodium 3414.6 mg142.3%

Total Carbohydrates 298 g99.3%

Dietary Fiber 28.7 g114.7%

Sugars 25.4 g

Protein 144 g287.5%

Vitamin A 614% Vitamin C 225.3%

Calcium 115.8% Iron 100.5%

*Based on a 2000 Calorie diet

Spaghetti Florentine Recipe