Spaghetti with Meat Sauce
Ingredients
Yield: 7 servings
8 ounces whole-wheat spaghetti, uncooked
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, fresh, minced
1/2 each red bell pepper, diced
1 stalk celery, diced
8 ounces mushrooms, cremini or baby bella, minced
1/2 pound ground beef, 90/10
1 (15 ounce) tomato sauce, canned
1 teaspoon Worcestershire sauce
1/2 cup water, for sauce
1/8 teaspoon kosher salt
2 teaspoons Italian seasoning ground black pepper, to taste
Nutrition information
Whole Wheat Pasta
Serving size: 3/4 cup pasta and 3/4 cup sauce
Calories: 250
Total Fat: 6 g
Saturated Fat: 2 g
Monounsaturated Fat: 1.5 g
Sodium: 400 mg
Total Carbohydrate: 35 g
Dietary Fiber: 6 g
Sugars: 4 g
Protein: 16 g
Source: Health Meets Food
Instructions
1. Bring a large pot to boil and cook spaghetti according to the package directions or until al dente 10 to 12 minutes. Once cooked, toss with 1/2 teaspoon of oil and set aside.
2. Heat the rest of the oil in a medium pot over medium-high heat. Once hot, cook onions until they are translucent (clear) and soft, about 2 to 4 minutes.
3. Add the garlic, red bell pepper, celery, and mushrooms and cook until vegetables are tender, 2 to 3 minutes.
4. Add beef and continue to cook until the beef is no longer pink.
5. Add the rest of the ingredients, except for the spaghetti, (Note: do not forget water) and simmer for about 15 minutes until sauce is thickened and vegetables are tender.
6. Serve 3/4 cup of sauce over 3/4 cup of pasta.