| Spaghetti with Meat Sauce |
| Number of Servings |
12 |
|
Serving Size |
1/2 cup sauce |
| Preparation Time |
40 minutes |
|
Cooking Time |
20-60 minutes |
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| Quantities |
Ingredients |
| 3/4 cup | onion, chopped |
| 2 | cloves garlic, mashed (optional) |
| 1/2 pound | ground beef |
| 2 (15 ounces) cans(4 cups) | tomatoes |
| 1 cup | water |
| 1/2 teaspoon | pepper |
| 2 (6 ounces) cans | tomato paste |
| 1 tablespoon | sugar |
| 1 1/2 teaspoon | oregano or basil (optional) |
| | spaghetti noodles, cooked |
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| Equipment |
Instructions |
- large frying pan
- measuring cups
- measuring spoons
- stirring spoon
- can opener
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- Brown ground beef, onion, and garlic in the frying pan.
- Add tomatoes and cut them into smaller pieces with stirring spoon.
- Add the remaining ingredients. Simmer uncovered for 20-60 minutes.
- Prepare spaghetti noodles according to package directions while sauce is simmering.
- Serve sauce over cooked spaghetti. Extra sauce can be frozen or a double batch can be made and frozen for later use.
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| NOTES: Variation: To lower the fat and cholesterol, kidney beans (15 oz. can) can used instead of ground beef.The nutritional analysis was based on using lean ground beef. Spaghetti noodles were not included in the nutritional analysis. |
| Nutrition Information |
| Calories |
80 |
| Total Fat |
3.5g |
| Saturated Fat |
1.5g |
| Protein |
5g |
| Carbohydrates |
8g |
| Fiber |
2g |
| Sugar |
4g |
| Vitamin A |
15% |
| Vitamin C |
30% |
| Calcium |
4% |
| Iron |
6% |
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