Spaghetti with Meat and Mushroom Sauce

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

8

  ounces

  spaghetti -- cooked and drained

2

  tablespoons

  olive oil

1

  pound

  extra lean ground beef

1

  small

  shallot -- minced

1

  large

  clove garlic -- minced

4

  ounces

  cherry tomatoes -- sliced

1

  large

  roasted red pepper -- diced

2 1/4

  ounces

  black olives -- sliced

14 1/2

  ounces

  no salt added diced tomatoes -- drained

8

  ounces

  crimini mushrooms -- sliced

8

  ounces

  no salt added tomato sauce

6

  ounces

  no salt added tomato paste

1/2

  cup

  red wine

1/2

  teaspoon

  seasoned salt

1/4

  teaspoon

  seasoned pepper

1

  teaspoon

  Italian seasoning

1

  teaspoon

  low sodium Worcestershire sauce

4

  ounces

  grated fresh Parmesan cheese

Cook spaghetti according to package directions. Drain.

Heat oil in large saucepan over medium heat. Add ground beef, shallots, and mushrooms. Cook until no pink remains in beef and mushrooms and shallots start to brown.

Add tomato paste and garlic. Cook for one minute.

Add wine, tomato sauce, black olives, red peppers, cherry tomatoes, diced tomatoes, salt, pepper, Italian seasoning, and Worcestershire sauce.

Heat until sauce starts to bubble. Reduce heat and cover and cook for 15 minutes.

Serve over spaghetti and topped with cheese.


Makes 8 servings.

Per Serving: 404 Calories; 19g Fat (43.0% calories from fat); 23g Protein; 33g Carbohydrate; 3g Dietary Fiber; 50mg Cholesterol; 503mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

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