Spaghetti and Meat Sauce

recipe

Yield:

14 servings (serving size: 1 cup sauce and 1 cup pasta)

Recipe from

Cooking Light

Nutritional Information

Calories 353
Caloriesfromfat 12 %
Fat 4.6 g
Satfat 1.3 g
Monofat 1.5 g
Polyfat 0.8 g
Protein 20.1 g
Carbohydrate 59 g
Fiber 4.8 g
Cholesterol 30 mg
Iron 4.9 mg
Sodium 381 mg
Calcium 77 mg

Ingredients

1 1/2 pounds ultra-lean ground beef
Cooking spray
1 1/2 cups diced onion
1 1/2 cups diced green bell pepper
1 cup diced red bell pepper
3 garlic cloves, minced
2 cups shredded zucchini (about 2 large)
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/4 cup sugar
2 (28-ounce) cans crushed tomatoes, undrained
1 (14.5-ounce) can stewed tomatoes, undrained
1 (12-ounce) can tomato paste
1 (7-ounce) bottle roasted red bell peppers, undrained
14 cups hot cooked spaghetti (about 1 3/4 pounds uncooked pasta)

Preparation

Cook the meat in a large Dutch oven over medium-high heat until browned, stirring to crumble. Drain meat well, and set aside. Wipe out pan with a paper towel, and coat with cooking spray.

Place the pan over medium-high heat until hot. Add the diced onion, diced bell peppers, and minced garlic, and sauté 5 minutes or until tender. Add zucchini, and sauté 5 minutes. Drain vegetables. Return meat and vegetables to pan, and stir in dried oregano, salt, black pepper, and crushed red pepper. Cook mixture over medium-high heat 5 minutes. Add sugar, crushed and stewed tomatoes, tomato paste, and roasted red bell peppers to pan, and bring mixture to a boil. Reduce heat, and simmer 1 hour or until sauce is thick. Serve the meat sauce over pasta.

Note:

March 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note