Skip to main content
    Thrive On

    Spaghetti with Quick Meat Sauce

    Low SodiumLow PotassiumHigh Protein Diabetes-FriendlyHeart HealthyEgg-FreeNo ShellfishNut-FreeAmericanItalianBeefDinner

    Spaghetti with Quick Meat Sauce

    Low SodiumLow PotassiumHigh Protein Diabetes-FriendlyHeart HealthyEgg-FreeNo ShellfishNut-FreeAmericanItalianBeefDinner
    8 servings (1 cup pasta & generous 3/4 cup sauce)
    Active time: 30 minutes
    Total time: 30 minutes

    Description

    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.

    Directions

    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.

    Tips

    • To make ahead: Cover and refrigerate for up to 3 days or freeze in an airtight container for up to 3 months.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories368 cal
    • Total Fat9.4 g
    • Saturated Fat3.2 g
    • Cholesterol1 mg
    • Sodium464 mg
    • Carbohydrate Total53 g
    • Protein22.3 g
    • Phosphorus355 mg
    • Potassium776 mg
    • Fiber7.9 g
    • Calcium119 mg

    Ingredients

    • 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
    • ¼ cup chopped flat-leaf parsley
    • ½ teaspoon salt
    • ½ cup grated Parmesan cheese

    Ingredients

    • 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
    • ¼ cup chopped flat-leaf parsley
    • ½ teaspoon salt
    • ½ cup grated Parmesan cheese

    Description

    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.

    Directions

    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.

    Tips

    • To make ahead: Cover and refrigerate for up to 3 days or freeze in an airtight container for up to 3 months.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
    Download kidney-friendly cookbooks
    Get inspired