Tested till perfect Speedy Spaghetti with Meat Sauce

Speedy Spaghetti with Meat Sauce

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.

By Carol Ferguson

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
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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.


Additional information :



Nutritional Information Per servng: about

cal 460 pro 23g fat total 7g carb 75g
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