Spaghetti with Fresh Basil Meat Sauce

Oxmoor House
6 servings (serving size: 2/3 cup pasta and 1/2 cup meat sauce)


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8 ounces uncooked spaghetti
3/4 pound ground round
1 cup finely chopped onion
3 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, un-drained
1/4 cup dry red wine
3 tablespoons tomato paste
3/4 teaspoon sugar
1/8 teaspoon crushed red pepper
1/2 cup chopped fresh basil
1 tablespoon olive oil
1/2 teaspoon salt


Prep: 5 Minutes
Cook: 36 Minutes
Other: 5 Minutes

Cook pasta according to package directions, omitting salt and fat.

Combine beef, onion, and garlic in a large saucepan, and cook over medium-high heat until browned, stirring to crumble. Drain well. Wipe drippings from pan with a paper towel; return meat mixture to pan.

Stir in tomatoes and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 25 minutes. Remove from heat; stir in basil, olive oil, and salt. Cover and let stand 5 minutes before serving. Serve over pasta.

Created date

March 2010

Nutritional Information

Calories 255
Fat 4.9 g
Satfat 1.2 g
Protein 17.7 g
Carbohydrate 35.5 g
Cholesterol 30 mg
Iron 2.7 mg
Sodium 325 mg
Caloriesfromfat 17 %
Fiber 3.7 g
Calcium 32 mg