Leftover Spaghetti
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
8 |
ounces |
spaghetti -- cooked |
|
1 |
cup |
Italian Five Cheese |
|
1/2 |
pound |
Italian sausage |
|
1/2 |
pound |
extra lean ground beef |
|
4 |
ounces |
mushroom caps -- sliced |
|
14 1/2 |
ounces |
no salt added diced tomatoes -- drained |
|
8 |
ounces |
no salt added tomato sauce |
|
6 |
ounces |
no salt added tomato paste |
|
1 |
whole |
roasted red pepper -- diced |
|
1 |
small |
red onion -- diced |
|
1 |
clove |
garlic -- minced |
|
1/2 |
teaspoon |
fennel seed |
|
1 |
tablespoon |
Dijon mustard |
|
1 |
tablespoon |
low sodium Worcestershire sauce |
|
2 |
teaspoons |
Italian seasoning |
|
1 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1 |
cup |
red wine |
|
2 1/4 |
ounces |
black olives -- sliced |
|
1 |
tablespoon |
olive oil |
| Heat oil in Dutch oven or large frying pan. Add sausage, beef, onions, and mushrooms. Cook until no pink remains in the meat and onion and mushrooms have softened. Add tomatoes, tomato sauce, tomato paste, Dijon, Worcestershire sauce, salt, pepper, fennel seed, Italian seasoning, crushed red pepper, garlic, olives, roasted red peppers, and wine. Heat to boiling. Reduce heat to simmer and cook sauce for 30 minutes. Serve over spaghetti and sprinkle cheese on top. |
|
Makes 8 servings. |
| Per Serving: 403 Calories; 23g Fat (54.3% calories from fat); 21g Protein; 23g Carbohydrate; 4g Dietary Fiber; 62mg Cholesterol; 779mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. |