Whole Wheat Spaghetti with Quick and Garlicky Meat Sauce
. 16
16
Ingredients
| 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
|
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.
Nutrition Facts
Serving Size 265g (9.3 oz)Amount per Serving
Calories 41324% of calories from fat
% Daily Value *
Total Fat 11g
17%
Saturated Fat 4g
21%
Trans Fat
0g
Cholesterol 54mg
18%
Sodium 333mg
14%
Total Carbohydrate
17g
17%
Dietary Fiber 4g
15%
Sugars g
Protein
53g
Vitamin A 38%
•
Vitamin C 29%
Calcium 17%
•
Iron 27%
* based on a 2,000 calorie diet
How is this calculated?
