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    Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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    Spaghetti With Quick Meat Sauce

    WebMD Recipe from EatingWell.com

    Spaghetti With Quick Meat Sauce

    Instead of opening a jar of sauce, try this easy spaghetti with meat sauce on a weeknight. Serve with steamed broccoli and garlic bread. The recipe makes enough for 8 servings. If you’re serving only four for dinner, cook 8 ounces of spaghetti and freeze the leftover sauce.

    This Recipe Is:
    Ingredients
    Prep: 30 minutes | Total Time: 30 minutes
    • 1   pound
      whole-wheat spaghetti
    • 2   teaspoons
      extra-virgin olive oil
    • 1  
      large onion, finely chopped
    • 1  
      large carrot, finely chopped
    • 1   stalk
      celery, finely chopped
    • 4   cloves
      garlic, minced
    • 1   tablespoon
      Italian seasoning
    • 1   pound
      lean (90% or leaner) ground beef
    • 1   28-ounce can
      crushed tomatoes
    • 1/4   cup
      chopped flat-leaf parsley
    • 1/2   teaspoon
      salt
    • 1/2   cup
      grated Parmesan cheese
    Instructions
    1. Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
    2. Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until the onion is beginning to brown, 5 to 8 minutes.
    3. Stir in garlic and Italian seasoning; cook until fragrant, about 30 seconds. Add beef and cook, stirring and breaking up with a spoon, until no longer pink, 3 to 5 minutes. Increase heat to high. Stir in tomatoes and cook until thickened, 4 to 6 minutes. Stir in parsley and salt.
    4. Serve the sauce over the pasta, sprinkled with cheese.

     

    Nutritional Information

    Makes: 8 servings, 1 cup pasta & generous 3/4 cup sauce each
    • Calories384
    • Fat9 g
      • Saturated fat3 g
    • Cholesterol48 mg
    • Carbohydrates52 g
      • Dietary fiber10 g
    • Protein28 g
    • Sodium416 mg
    * Nutritional Guidelines based on the USDA's MyPlate Standards.

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