Whole Wheat Spaghetti with Quick & Garlicky Meat Sauce
.
Yield
8 servingsPrep
10 minCook
15 minReady
28 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
spaghetti
whole wheat |
|
| 2 ¼ | teaspoons |
vegetable oil
such as canola oil, olive oil |
|
| 1 | large |
onions
finely chopped |
|
| 1 | large |
carrots
finely chopped |
|
| 1 | stalk |
celery
finely chopped |
*
|
| 6 | cloves |
garlic
or to taste, minced |
|
| 1 ½ | tablespoons |
italian seasoning
|
*
|
| 1 | pound |
ground beef, lean
90% or leaner |
|
| 28 | ounce |
tomatoes, canned
crushed, 1 can |
|
| ⅓ | cup |
parsley leaves
freshly chopped, prefer flat-leaf |
|
| 1 | x |
salt
to taste |
*
|
| ⅔ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spaghetti
whole wheat |
|
| 11 | ml |
vegetable oil
such as canola oil, olive oil |
|
| 1 | large |
onions
finely chopped |
|
| 1 | large |
carrots
finely chopped |
|
| 1 | stalk |
celery
finely chopped |
*
|
| 6 | cloves |
garlic
or to taste, minced |
|
| 23 | ml |
italian seasoning
|
*
|
| 453.6 | g |
ground beef, lean
90% or leaner |
|
| 809.2 | ml/g |
tomatoes, canned
crushed, 1 can |
|
| 79 | ml |
parsley leaves
freshly chopped, prefer flat-leaf |
|
| 1 | x |
salt
to taste |
*
|
| 158 | ml |
Parmesan cheese
|
|
Directions
Bring a large pot of water to a boil.
Cook pasta until just tender, about 9 minutes. Drain.
Meanwhile, heat oil in a large skillet over medium heat.
Stir in onion, carrot and celery and cook, stirring often until the onion starts to brown, 6 to 8 minutes.
Stir in garlic and Italian seasoning, cook until fragrant, about 30 seconds to 1 minute.
Stir in beef and cook, stirring and breaking up with a spoon, until no longer pink, about 4 minutes.
Increase heat to high.
Pour in tomatoes and cook until thickened, about 5 minutes.
Stir in parsley and salt.
Spoon the sauce over the pasta and sprinkle cheese on top.
Serve warm.
