Hearty spaghetti & meat sauce. COMPLETE DINNER. 424 cal, 11.4 g fat, 11.6g fiber, 27.9g protein.

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 424.9
  • Total Fat: 11.4 g
  • Cholesterol: 41.8 mg
  • Sodium: 698.7 mg
  • Total Carbs: 57.6 g
  • Dietary Fiber: 11.7 g
  • Protein: 28.0 g

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Number of Servings: 6


    Lean Ground Sirloin 10% Fat, 16 oz
    Mushrooms, fresh, 1 cup, pieces or slices
    6 Italian tomato (chopped)
    Extra Light Olive Oil, .5 tbsp
    Onions, raw, .5 cup, chopped
    Green Peppers (bell peppers), 1 cup, strips
    Tomato Paste, 1 can (6 oz)
    Tomato Sauce, 1 cup
    1/2 glass red wine
    Oregano, ground, 1 tbsp
    Basil, 2 tbsp
    1/4 tsp cinnamon
    Garlic, 3 cloves
    Salt, 2 dash
    Whole Wheat Spaghetti, cooked (pasta), 6cup
    Romaine Lettuce (salad), 6cup,
    Cucumber (peeled), 2 cup, sliced
    Carrots, raw, 1 cup, grated
    wishbone salad spritzers balsamic breeze(10 sprays), 6serving


Heat 1/2 tbsp olive oil in a large heavy duty skillet to medium high heat. Add chopped onion and minced garlic, and sautee until onion is translucent. Add ground beef, and brown. Add basil, oregano, cinnamon, salt, sliced mushrooms, chopped peppers, chopped tomatoes, red wine, tomato sauce, and tomato paste. Stir well to combine. Reduce heat to medium low, and simmer sauce covered for about an hour, stirring occasionally (about every 10 minutes, and adding small amounts of water as needed, if sauce gets too dry). When sauce has about 10 minutes left, begin boiling water for the pasta in a large stockpot. Once the water has reached a rolling boil, add pasta and cook according to manufacturer's instructions. If the sauce is done before the pasta is finished cooking, turn off heat, and let sauce sit in skillet on warm burner until needed. When pasta is finished and drained, serve 6 1 cup portions with 1/6 of sauce mixture. divide up lettuce, cucumber, and grated carrots into 6 individual salads, and spray each salad with 1 serving salad dressing. Complete dinner with bottled spring water.

Number of Servings: 6

Recipe submitted by SparkPeople user JAMIEMONSTER.

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