- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 406.2
- Total Fat: 8.7 g
- Cholesterol: 43.6 mg
- Sodium: 576.5 mg
- Total Carbs: 56.0 g
- Dietary Fiber: 4.4 g
- Protein: 24.1 g
Andi's Easy Weeknight Spaghetti (jazzed up from a jar)Submitted by: ANDICOONS
IntroductionI've been making Spaghetti from a jar since i was 7, but recently we learned to jazz it up and it tastes amazing! I've been making Spaghetti from a jar since i was 7, but recently we learned to jazz it up and it tastes amazing!
93% Lean Ground Beef, 16 oz (1+pounds)
Onions, raw, .5 medium (2-1/2" dia) chopped
Prego 100% Natural Fresh Mushroom Italian Sauce, 3 cup (1lb jar)
White Wine, 1 fl oz
Pepper, red or cayenne, .25 tsp
Garlic, 3 cloves (pressed or minced)
Dried Italian Herbs (1tsp)
Spaghettini, (Thin Spaghetti) Uncooked, 16 oz (1lb)
Salt to taste
Romano Cheese, 3 oz (to taste)
Bring water to a rolling boil for pasta, add 1tsp of salt to the water. (it's your only chance to season the pasta itself).
Meanwhile in a large skillet, med-high heat brown lean ground beef, with 1/2 onion chopped. When meat is brown, and onions 'tender and clear', drain excess fat (flush down toilet or dispose by your traditional means)
(you can also add chopped zucchini to this recipe and it tastes much the same but with more green in it, put this in at the same time as the onions)
By this time usually the water is ready for the noodles which you'll boil for about 10 minutes uncovered or until al-dente (check package for instructions)
Season browned meat mixture with cayenne pepper to taste, add pressed fresh garlic, and dried italian herbs. (sometimes i add a little black pepper and a dried garlic saltless seasoning blend)
Add 1 jar of spaghetti sauce to drained meat and onion mixture (i don't like mine chunky, sour, or sweet so i use Prego non chunky types)
stir well, add a splash or two of white wine (red would work also) to taste.
Turn down to Med-Low heat and cover, let simmer while pasta finishes cooking.
When pasta is cooked al-dente drain. Serve individual portions of pasta, top with meat sauce, and grate fresh parmesan or romano cheese over the top (to taste).
We fed a hungry family of 6 this way for years, but with just 1-2 people it makes great leftovers. A good lunch to take to work, easy to freeze or refrigerate and re-heat.
Number of Servings: 8
Recipe submitted by SparkPeople user ANDICOONS.