Speedy Spaghetti with Meat Sauce
This recipe makes 4 servings
|Per servng: about||-|
|fat total||7 g|
- Portion size: 4
Fat Trimmer: In an older version, 1 lb (500 g) regular ground beef would have been browned in oil, and the fat would probably not have been drained off. But if you use a good nonstick pan and lean ground beef and place the meat in the pan before heating, there is no need for oil.
- 1/2 lb 1/2lblean ground beef
- 1 1oniononions, finely chopped
- 1 1clove garliccloves of garlic, minced
- 3/4 tsp 3/4tspdried oregano
- 3/4 tsp 3/4tspdried basil
- 1 can (28 oz/796 mL) 1can (28 oz/796 mL)tomatotomatoes
- 1/2 tsp 1/2tspgranulated sugar
- 1 Pinch 1Pinchsalt
- 1 Pinch 1Pinchpepper
- 12 oz 12ozspaghetti
In large nonstick skillet over medium heat, cook beef, onion, garlic, oregano and basil, breaking up meat with back of spoon and stirring often, for about 8 minutes or until meat is no longer pink and onion is softened. Skim off any fat.
Meanwhile, in food processor or blender, blend tomatoes with juices until almost smooth; add to skillet along with sugar. Simmer, uncovered and stirring often, for about 20 minutes or until desired thickness. Add salt and pepper.
Meanwhile, in large pot of boiling salted water, cook spaghetti for 8 to 10 minutes or until tender but firm; drain. Serve topped with sauce.
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