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Spaghetti with Meat Sauce

Becky Luigart-Stayner; Jan Gautro
Yield 6 servings (serving size: about 1 cup pasta and 2/3 cup sauce)

Ingredients

  • 12 ounces uncooked spaghetti
  • 3/4 pound ground sirloin
  • 1 cup chopped onion
  • 1 1/2 teaspoons bottled minced garlic
  • 3/4 cup dry red wine
  • 1 (26-ounce) bottle low-fat spaghetti sauce (such as Healthy Choice Traditional Pasta Sauce)
  • 2/3 cup 2% reduced-fat milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 401
  • caloriesfromfat 15 %
  • fat 6.9 g
  • satfat 1.8 g
  • monofat 2.9 g
  • polyfat 1.1 g
  • protein 22.8 g
  • carbohydrate 60.1 g
  • fiber 4.9 g
  • cholesterol 37 mg
  • iron 4.7 mg
  • sodium 544 mg
  • calcium 77 mg

How to Make It

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

  2. While pasta cooks, heat a large nonstick skillet over medium-high heat. Add the beef; cook until browned, stirring to crumble. Drain beef, and set aside.

  3. Add onion and garlic to pan; sauté 3 minutes. Add wine; cook 3 minutes or until liquid almost evaporates.

  4. Stir in beef and spaghetti sauce; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Stir in the milk, salt, and pepper; cook 3 minutes, stirring occasionally. Serve sauce over pasta.