Spaghetti with Quick Meat Sauce
Instead of opening a jar of sauce, try this easy spaghetti with meat sauce on a weeknight. Serve with steamed broccoli, garlic bread, and roasted pears for dessert. The recipe makes enough for 8 servings. If you’re serving only four for dinner, cook 8 ounces of spaghetti and freeze the leftover sauce.
- Yield
- 8 Servings
- Serving size
- 1 serving
- Rating
- 3.55 of 5 (110 ratings)
Food groups
- Dairy: 1/4 cups
- Grains: 2 ounces
- Protein Foods: 1 1/2 ounces
- Vegetables: 1/2 cups
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
Directions
- 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 per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 371.11 |
| Total Fat | 9.71 g |
| Saturated Fat | 3.06 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 37.16 mg |
| Carbohydrates | 53.41 g |
| Dietary Fiber | 7.95 g |
| Total Sugars | 3.76 g |
| Added Sugars included | 0 g |
| Protein | 21.79 g |
| Calcium | 103 mg |
| Potassium | 479 mg |
| Sodium | 323.75 mg |
| Copper | 0 mg |
| Iron | 4 mg |
| Magnesium | 107 mg |
| Phosphorus | 340 mg |
| Selenium | 68 mg |
| Zinc | 5 mg |
| Vitamin A | 89 mcg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 1.2 mcg |
| Vitamin C | 11 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 36 mcg |
| Folate | 50 mcg |
| Thiamin | 0.6 mg |
| Riboflavin | 0.3 mg |
| Niacin | 8 mg |
| Choline | 49 mg |
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Source
Recipe by: EatingWell Magazine
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/spaghetti-quick-meat-sauce. Federal works are public domain in the United States.