Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Oxmoor House January 1995


Recipe Summary

2 servings.


Ingredient Checklist


Instructions Checklist
  • 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.


Cooking Light Light Cooking for Two

Nutrition Facts

413 calories; calories from fat 17%; fat 7.8g; saturated fat 2.5g; protein 28.2g; carbohydrates 55.5g; cholesterol 55mg; sodium 501mg.