Antioxidant Spaghetti Sauce with Whole Wheat Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* Basil, 2.00 tbsp * Oregano, ground, 3.00 tbsp * Parsley, dried, 2.00 tbsp * Pepper, red or cayenne, 1.00 tsp * Celery, raw, 0.75 cup, diced * Garlic, 2.00 cloves * Mushrooms, fresh, 1.00 cup, pieces or slices * Onions, raw, 0.75 cup, chopped * Peppers, sweet, red, raw, sliced, 0.50 cup * Tomato Paste, 2.00 can (6 oz) * Red Wine, 4.00 fl oz * Brown Sugar, 1.00 tsp unpacked * Whole Wheat Spaghetti, cooked (pasta), 3.00 cup * Extra Virgin Olive Oil, 2.00 tbsp * Ground Beefalo, 15.00 oz * Hunt's canned stewed tomatoes, 1.50 cup
In large pan brown ground Beefalo meat in olive oil over medium heat. Once browned add minced garlic and onion to the pan and cook over medium heat until onions are transparent. Add 1 can stewed tomatoes and tomato paste and mix well. Continue cooking on medium-low heat until mixture is bubbling. Reduce heat to low and add red pepper flakes, basil, parsley, oregano, red wine and brown sugar. Allow to cook over low heat with lid on for 10 minutes stirring occasionally. Stir in chopped celery, peppers and mushrooms, replace lid and simmer for 2.5 hours stirring occasionally. Serve over 0.5 cups of cooked whole wheat spaghetti and enjoy!
Refrigerate any unused portions once cooled. Can be frozen for future use up to 2 months.
Number of Servings: 6
Recipe submitted by SparkPeople user MILLER81.
Refrigerate any unused portions once cooled. Can be frozen for future use up to 2 months.
Number of Servings: 6
Recipe submitted by SparkPeople user MILLER81.
Nutritional Info Amount Per Serving
- Calories: 369.7
- Total Fat: 10.3 g
- Cholesterol: 40.8 mg
- Sodium: 766.7 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 9.0 g
- Protein: 29.9 g
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