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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 357.7
  • Total Fat: 11.8 g
  • Cholesterol: 39.1 mg
  • Sodium: 999.0 mg
  • Total Carbs: 45.0 g
  • Dietary Fiber: 5.2 g
  • Protein: 17.5 g

View full nutritional breakdown of FAYE'S SPAGHETTI, THICK & RICH & LOW CALORIE 357.7 PER SERVING calories by ingredient
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FAYE'S SPAGHETTI, THICK & RICH & LOW CALORIE 357.7 PER SERVING

Submitted by: FAYEGLORY

Introduction

I love spaghetti. I could eat it every day. THIS RECIPE MAKES ABOUT 8 NICE 1.5 CUP SERVINGS. MAKES GOOD LEFT OVERS AND FREEZES WELL TOO. I love spaghetti. I could eat it every day. THIS RECIPE MAKES ABOUT 8 NICE 1.5 CUP SERVINGS. MAKES GOOD LEFT OVERS AND FREEZES WELL TOO.
Number of Servings: 8

Ingredients

    * Ground beef, extra lean, 1 pound
    * Bread crumbs, dry, grated, plain, .1/4cup
    * Garlic, 1 tsp
    * Onions, raw, 1 cup, chopped
    * Green Peppers (bell peppers), 1 cup, chopped
    * *Spaghetti/Marinara Sauce (tomato sauce), 1 tall can
    * *Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 1 can
    * Tomato Paste, 1 can (6 oz)
    * Mushrooms, canned, .25 cup (remove)
    * Spaghetti, cooked (pasta), 5 cup cooked
    FRESH OR DRY BASIL, GREEN ONIONS AND PARSLEY CAN BE USED, I DO.

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Directions

FIRST TAKE 1/4 OF THE GROUND BEEF AND START IT TO BROWN IN A THICK POT. WHILE IT'S BROWN TAKE THE REST OF THE REST AND POUR IN THE BREAD CRUMBS AND SPRINKLE IN SOME ITALIAN SEASONING, GARLIC POWDER, ONION POWDER, AND MINCED GARLIC. MIX WELL. IF YOU HAVE FRESH BASIL, GREEN ONIONS AND PARSLEY (DRY WILL WORK TOO) YOU CAN ADD SOME OF THAT TO GIVE IT EVEN MORE FLAVOR. MIX WELL. MAKE SMALL MEAT BALLS AND SET THEM ON A BROILER PAN AND PLACE IN 350* OVEN FOR ABOUT 30 MINS OR UNTIL BROWNED BUT NOT OVER COOKED AND DRIED OUT. WHEN COOKED SET ASIDE.
AFTER THE GROUND MEAT IN POT IS BROWN AND BROKEN UP INTO SMALL PIECES. TAKE OUT AND SET IN STRAINER TO DRAIN ALL GREASE, YOU MAKE RINSE IT UNDER HOT WATER TOO. LET DRAIN AGAIN. IN THE POT PUT IN A VERY SMALL AMOUNT OF OLIVE OIL ABOUT 2 TABSP. PUT IN THE ONIONS AND BELL PEPPERS AND MUSHROOMS, CAN ADD BASIL AND GREEN ONION AND PARSLEY ( IF FRESH THEN WAIT TO ADD IT AFTER THE ONIONS AND BELL PEPPERS ARE TENDERED. ONCE ALL IS IN AND TENDERED ADD THE TOMATO PASTE. AND STIR LET IT STICK A LITTLE AND KEEP STIRRING. ADD 1 PACK OF SUGAR SUBSTITUTE TO THE PASTE. THIS WILL TAKE OUT ANY BITTERNESS FROM ALL THE TOMATO PRODUCTS. ADD THE DICED TOMATOES. STIR WELL. AND THE BROWNED GROUND BEEF, STIR.ADD ENOUGH WATER TO COVER THE MEAT THEN ADD ABOUT ANOTHER CUP OF WATER. STIR WELL. SIMMER ON MED HEAT FOR ABOUT 30 MINS. UNTIL WATER COOKS OUT AND SAUCE IS THICKENED. ADD THE MEAT BALLS. SIMMERING WILL THICKEN SAUCE AND COOK INTO THE ,EAT BALLS.
START THE PASTA COOKING WHEN IT IS COOKED RINSE IT OFF WITH COLD WATER. WHEN THE SAUCE IS THICK ENOUGH ADD THE COOLED PASTA TO THE SAUCE STIR IT IN BY THE HANDFULS, BE CAREFUL NOT TO TEAR UP THE MEAT BALLS. SIMMER WITH THE PASTA IN IT FOR ABOUT ANOTHER 10 MINS ON VERY LOW HEAT. WHEN DONE SERVE WITH A NICE SIMPLE SALAD. THE SPAGHETTI AND SAUCE IS ABOUT 357.7 CALOIES PER 1.5 CUPS WITH 2 MEAT BALLS.ADD A SALAD FOR ANOTHER FEW CALORIES. ENJOY!!

Number of Servings: 8

Recipe submitted by SparkPeople user FAYEGLORY.






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