Spaghetti with Meat Sauce

Becky Luigart-Stayner; Jan Gautro

Yield: 6 servings (serving size: about 1 cup pasta and 2/3 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 401
  • Calories from fat: 15%
  • Fat: 6.9g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 22.8g
  • Carbohydrate: 60.1g
  • Fiber: 4.9g
  • Cholesterol: 37mg
  • Iron: 4.7mg
  • Sodium: 544mg
  • Calcium: 77mg

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

Preparation

  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.
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