Hearty Spaghetti
21 ingredients
2 steps
Ingredients
- 6 ounces ground round
- Vegetable cooking spray
- 1/2 cup sliced fresh mushrooms
- 1/4 cup chopped carrot
- 1/4 cup chopped green pepper
- 1/4 cup chopped celery
- 1 teaspoon minced garlic
- 1 (14.5-ounce) can no-salt-added whole tomatoes, drained and chopped
- 1 (8-ounce) can no-salt-added tomato sauce
- 3 tablespoons dry red wine
- 2 tablespoons no-salt-added tomato paste
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped ripe olives
- 1 1/4 teaspoons minced fresh basil
- 1 1/4 teaspoons minced fresh oregano
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 1 bay leaf
- 1 1/2 cups cooked spaghetti (cooked without salt or fat)
- 2 teaspoons grated Parmesan cheese
Directions
-
1Cook 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.
-
2Coat 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.
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