I don’t know about you, but when a craving hits, I often need to entertain it. If I don’t, bad things happen. Well, a craving hit the other day for spaghetti with meat sauce. Often this is considered to be a less than healthy meal choice, but not this time! I filled my sauce with vegetables and a good quality ground beef. Paired with a spaghetti made out of corn, this is a veggie-filled dish that won’t make you feel bad if you skip the side salad.
Spaghetti and Simple Meat Sauce
3 cloves of garlic, chopped
1 carrot, cut into small matchsticks
1 small onion, diced
8oz. button mushrooms, chopped
1 pound good quality ground beef
1 28-ounce jar of your favorite tomato sauce (I used Ragu Super Chunky Mushroom—LOVE!)
1 pound pasta of your choice (I used DeBoles Gluten Free Corn Spaghetti Style Pasta)
1. Cook pasta according to package. Drain and set aside.
2. In a large stock pot, add a swirl or two of oil over medium low heat. Add in the carrots and onion. Cook for a few minutes. Add the mushroom and the garlic. Cook until the mushrooms start to release their water.
3. Add the ground beef, breaking up into chunks. Cook until the meat is no longer pink. Add the pasta sauce and continue to simmer over low heat for 10 minutes.
4. Spoon the sauce over the pasta and enjoy!
BONUS RECIPE: Super Simple Garlic Bread
It doesn’t get any easier than this!
1. Toast the bread (if you’re making multiple pieces, you may want to do this under the oven broiler).
2. Cut a clove of garlic in half. Rub the cut side of the garlic on the toast, making sure to cover the entire piece of toast. (If you’re making multiple pieces of garlic bread, you may need a few cloves. After each piece of bread, cut off the end of the garlic before starting on the new piece to ensure you’re getting enough flavor transferring from the garlic to the bread.)
3. Spread a pat of butter on the toast. That’s it! Easy as can be and tasty, too!