Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Tamar Haspel
Recipe by Cooking Light April 2001

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: about 1 cup pasta and 2/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

Nutrition Facts

401 calories; calories from fat 15%; fat 6.9g; saturated fat 1.8g; mono fat 2.9g; poly fat 1.1g; protein 22.8g; carbohydrates 60.1g; fiber 4.9g; cholesterol 37mg; iron 4.7mg; sodium 544mg; calcium 77mg.
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