Cooking Light Spaghetti and Meat Sauce |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 14 |
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My new favorite recipe for Spaghetti Sauce! The secret ingredient is.... roasted red bell peppers! Cooking Light adapted recipe. Ingredients:
1 1/2 lbs extra lean ground beef |
cooking spray |
1 1/2 cups diced onions |
1 1/2 cups diced green bell peppers |
1 cup diced red bell pepper |
1 1/2 cups sliced mushrooms |
3 garlic cloves, minced |
2 cups shredded zucchini (about 2 large) |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 teaspoon crushed red pepper flakes |
1/4 cup sugar |
2 (28 ounce) cans crushed tomatoes, undrained |
1 (14 1/2 ounce) can stewed tomatoes, undrained |
1 (12 ounce) can tomato paste |
1 (7 ounce) bottle roasted red peppers, undrained |
14 cups hot cooked spaghetti (about 1 3/4 pounds uncooked pasta) |
Directions:
1. Cook the meat in a large Dutch oven over medium-high heat until browned, stirring to crumble. Drain meat well, and set aside. Wipe out pan with a paper towel, and coat with cooking spray.
2. Place the pan over medium-high heat until hot. Add the diced onion, diced bell peppers, mushrooms and minced garlic, and sauté 5 minutes or until tender. Add zucchini, and sauté 5 minutes. Drain vegetables. Return meat and vegetables to pan, and stir in dried oregano, salt, black pepper, and crushed red pepper. Cook mixture over medium-high heat 5 minutes. Add sugar, crushed and stewed tomatoes, tomato paste, and roasted red bell peppers to pan, and bring mixture to a boil. Reduce heat, and simmer 1 hour or until sauce is thick. Serve the meat sauce over pasta.
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