Hearty Spaghetti

Oxmoor House
2 servings.


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6 ounces ground round
Vegetable cooking spray
1/2 cup sliced fresh mushrooms
1/4 cup chopped carrot
1/4 cup chopped green pepper
1/4 cup chopped celery
1 teaspoon minced garlic
1 (14.5-ounce) can no-salt-added whole tomatoes, drained and chopped
1 (8-ounce) can no-salt-added tomato sauce
3 tablespoons dry red wine
2 tablespoons no-salt-added tomato paste
1 tablespoon chopped fresh parsley
2 teaspoons chopped ripe olives
1 1/4 teaspoons minced fresh basil
1 1/4 teaspoons minced fresh oregano
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1 bay leaf
1 1/2 cups cooked spaghetti (cooked without salt or fat)
2 teaspoons grated Parmesan cheese


Cook ground round in a medium saucepan over medium-high heat until browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from pan with a paper towel. Set meat aside.

Coat saucepan with cooking spray; place over medium heat until hot. Add mushrooms, carrot, green pepper, celery, and garlic; saute 3 minutes. Return meat to pan. Add tomato and next 11 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 20 minutes or until thickened, stirring occasionally. Remove and discard bay leaf. Spoon sauce over spaghetti. Sprinkle with Parmesan cheese.

Created date

August 2009

Nutritional Information

Calories 413
Caloriesfromfat 17 %
Fat 7.8 g
Satfat 2.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28.2 g
Carbohydrate 55.5 g
Fiber 0.0 g
Cholesterol 55 mg
Iron 0.0 mg
Sodium 501 mg
Calcium 0.0 mg