DIET SPAGHETTI SAUCE RECIPES

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EASY WEEKNIGHT SPAGHETTI WITH MEAT SAUCE RECIPE



Easy Weeknight Spaghetti with Meat Sauce Recipe image

Our favorite weeknight friendly spaghetti recipe with a meat sauce that is made completely from scratch. Use ground beef, turkey, pork, chicken or lamb to make this simple spaghetti.

Provided by Adam and Joanne Gallagher

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield Makes 5 cups of sauce and approximately 6 servings

Number Of Ingredients 17

1 pound lean ground meat like beef, turkey, chicken or lamb
3 tablespoons olive oil
1 cup (130 grams) chopped onion
3 garlic cloves, minced (1 tablespoon)
2 tablespoons tomato paste
1/2 teaspoon dried oregano
Pinch crushed red pepper flakes
1 cup water, broth or dry red wine
1 (28-ounce) can crushed tomatoes
Salt and fresh ground black pepper
Handful fresh basil leaves, plus more for serving
12 ounces dried spaghetti or favorite pasta shape
1/2 cup shredded parmesan cheese
2 to 3 teaspoons fish sauce
3 to 4 anchovy fillets, minced with some of their oil or use anchovy paste
Pinch sugar
1 leftover rind from a wedge of parmesan

Steps:

  • Heat the oil in a large pot over medium-high heat (we use a Dutch oven). Add the meat and cook until browned, about 8 minutes. As the meat cooks, use a wooden spoon to break it up into smaller crumbles.
  • Add the onions and cook, stirring every once and a while, until softened, about 5 minutes.
  • Stir in the garlic, tomato paste, oregano, and red pepper flakes and cook, stirring continuously for about 1 minute.
  • Pour in the water and use a wooden spoon to scrape up any bits of meat or onion stuck to the bottom of the pot. Stir in the tomatoes, 3/4 teaspoon of salt, and a generous pinch of black pepper. Bring the sauce to a low simmer. Cook, uncovered, at a low simmer for 25 minutes. As it cooks, stir and taste the sauce a few times so you can adjust the seasoning accordingly (see notes for suggestions).
  • About 15 minutes before the sauce finishes cooking, bring a large pot of salted water to the boil, and then cook pasta according to package directions, but check for doneness a minute or two before the suggested cooking time.
  • Take the sauce off of the heat, and then stir in the basil. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce. Toss again, and then serve with parmesan sprinkled on top.

Nutrition Facts : ServingSize 1/6 of the recipe, Calories 486, FatContent 16.7g, SaturatedFatContent 4g, CholesterolContent 58.1mg, SodiumContent 977.4mg, CarbohydrateContent 58.2g, FiberContent 4.7g, SugarContent 10.3g, ProteinContent 27.3g

SPAGHETTI WITH MARINARA SAUCE RECIPE - BETTYCROCKER.COM



Spaghetti with Marinara Sauce Recipe - BettyCrocker.com image

Get ready to gobble up your new family favorite - a one-pot spaghetti dinner doused in Marinara sauce.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 13

1 medium onion
2 cloves garlic or 1/4 teaspoon garlic powder
1 small green bell pepper
1 tablespoon olive or vegetable oil
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon fennel seed, if desired
1/8 teaspoon pepper
1/2 teaspoon salt (for cooking spaghetti), if desired
8 oz uncooked spaghetti

Steps:

  • Peel and chop the onion to measure 1/2 cup. Peel and finely chop the garlic. Cut the bell pepper in half lengthwise, and cut out seeds and membrane. Chop enough bell pepper to measure 1/4 cup. Wrap any remaining bell pepper with plastic wrap and refrigerate.
  • In a 2-quart saucepan, heat the oil over medium heat 1 to 2 minutes. Add the onion, garlic and bell pepper. Cook 2 minutes, stirring occasionally.
  • Stir in the tomatoes with their liquid, tomato sauce, basil, oregano, 1/4 teaspoon salt, the fennel seed and pepper. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently and does not spatter.
  • Cover with lid; cook 35 minutes, stirring about every 10 minutes to make sure mixture is just bubbling gently and to prevent sticking. Lower the heat if the sauce is bubbling too fast.
  • After the sauce has been cooking about 20 minutes, fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until the water is boiling rapidly. Add the spaghetti. Heat to boiling again. Boil uncovered 8 to 10 minutes, stirring frequently, until tender but not mushy.
  • Place a strainer or colander in the sink. Pour the spaghetti in the strainer to drain. Serve with the tomato sauce.

Nutrition Facts : Calories 340 , CarbohydrateContent 62 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 5 g, ProteinContent 11 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 580 mg, SugarContent 7 g, TransFatContent 0 g

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EASY WEEKNIGHT SPAGHETTI WITH MEAT SAUCE RECIPE
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