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Spaghetti with Meat Sauce
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| INGREDIENTS Serves: Prep: 15min Cook: 32min Total: 47min | |
| 2 teaspoons | olive oil |
| 1 | onion, chopped |
| 1 rib | celery, minced |
| 1 | carrot, chopped |
| 2 cloves | garlic, minced |
| 3/4 pound | extra-lean ground round beef |
| 1 cup | dry red wine or nonalcoholic red wine |
| 1 1/2 tablespoons | unbleached or all-purpose flour |
| 1 1/2 cups | fat-free milk |
| 1 can (28 ounces) | crushed tomatoes |
| 1 can (8 ounces) | tomato sauce |
| 2 tablespoons | chopped parsley |
| 1 teaspoon | dried basil |
| oregano, alternative | |
| 12 ounces | spaghetti |
| DIRECTIONS Warm the oil in a large nonstick skillet set over medium-high heat. Add the onion, celery, carrot, and garlic. Cook, stirring often, for 7 to 10 minutes, or until tender. Add the beef. Cook for 3 minutes, or until no longer pink. Add the wine. Cook for 2 minutes, or until the wine is almost evaporated. Place the flour in a small bowl. Gradually add the milk, whisking constantly, until blended. Add to the skillet. Cook, stirring constantly, for 2 minutes, or until the sauce is thickened and reduced by one-third. Add the crushed tomatoes, tomato sauce, parsley, and basil or oregano. Simmer for 15 minutes. Meanwhile, cook the pasta according to package directions. Place in a serving bowl. Top with the sauce. NUTRITIONAL FACTS PER SERVING CALORIES 392.7 CAL | |
| 5.1 G | FAT |
SATURATED FAT 1 G
SODIUM 148.7 MG
CARBOHYDRATES 56.6 G
TOTAL SUGARS 12 G
DIETARY FIBER 12.2 G
PROTEIN 24.8 G
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