
Ingredients
1 pound whole wheat spaghetti
2 teaspoons extra virgin olive oil
1 large onion
finely chopped
1 large carrot
finely chopped
1 celery stalk
finely chopped
4 cloves garlic
minced
1 tablespoon Italian seasoning
1 pound lean ground beef (90% or leaner)
1 14-ounce can crushed tomatoes
1/4 cup chopped flat-leaf parsley
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
Steps
Wash hands with soap and water.
Cook pasta according to package directions. Drain.
Meanwhile, heat oil in a large skillet over medium heat.
Add onion, carrot, and celery and cook, stirring occasionally, until the onion is beginning to brown, 5 to 8 minutes.
Stir in garlic and Italian seasoning; cook until fragrant, about 30 seconds.
Add beef and cook, stirring and breaking up with a spoon, until no longer pink, 3 to 5 minutes.
Increase heat to high. Stir in tomatoes and cook until thickened, 4 to 6 minutes.
Stir in parsley and salt. Serve the sauce over the pasta, sprinkled with cheese.
Nutrition Facts
Nutrients | Amount |
---|---|
Total Calories | 389 |
Total Fat | 9 g |
Saturated Fat | 3 g |
Cholesterol | 48 mg |
Sodium | 416 mg |
Carbohydrates | 53 g |
Dietary Fiber | 9 g |
Total Sugars | 6 g |
Added Sugars included | 0 g |
Protein | 28 g |
Vitamin D | 0 mcg |
Calcium | 134 mg |
Iron | 5 mg |
Potassium | 709 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Spaghetti with Quick Meat Sauce. Recipe source: EatingWell Magazine. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.